Homemade Andouille Sausage Recipe

Name: Homemade Andouille Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds boneless pork butt, 1/2-inch pieces; 1/2 pound pork fat, cut into pieces; 1/4 cup Essence, recipe follows; 2 tablespoons paprika; 1 tablespoon minced garlic; 1 1/2 teaspoons freshly ground black pepper; 1 teaspoon salt; 3/4 teaspoon file powder; 3/4 teaspoon chili powder; 3/4 teaspoon crushed red pepper; 1/2 teaspoon ground cumin; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

2 1/2 pounds boneless pork butt, 1/2-inch pieces
1/2 pound pork fat, cut into pieces
1/4 cup Essence, recipe follows
2 tablespoons paprika
1 tablespoon minced garlic
1 1/2 teaspoons freshly ground black pepper
1 teaspoon salt
3/4 teaspoon file powder
3/4 teaspoon chili powder
3/4 teaspoon crushed red pepper
1/2 teaspoon ground cumin
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
["Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well.", "Pass through a food grinder fitted with a coarse die.", "(Alternately, transfer in 2 batches to a food processor and process until finely ground.)", "Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.", "To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture.", "Adjust seasoning, to taste.", "Using the sausage attachment on a mixer, stuff the meat into the casings, if being used.", "Twist and tie off to make 4-inch sausages.", "Alternately, shape into patties.", "Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours.", "Remove from the smoker and use as desired.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

908

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 1/2 pounds boneless pork butt, 1/2-inch pieces, 1/2 pound pork fat, cut into pieces, 1/4 cup Essence, recipe follows, 2 tablespoons paprika, and more.

Yes, Homemade Andouille Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Homemade Andouille Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions