Andioulle Sausage Recipe

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Andioulle Sausage

rj sasquatch


Delicious served with Cheese, Crackers, and Wine. Great in Soups and Jambalaya.

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★★★★★ 1 vote
1 Hr
6 Hr


3 lb
ground pork butt
2 clove
1 tsp
gravy master/kitchen bouquet
1/2 tsp
kosher salt
2 Tbsp
1/2 tsp
cayenne pepper
1 Tbsp
onion powder (or) minced onion reconstituted
2 tsp
dry thyme
1/2 tsp
ground sage
1/2 tsp
all spice
1/2 tsp
morton's tender quik curing salt


1Mix all ingredients together

2Measure out two dry cups of mixture and mold into a loaf in the center of a piece of full with double area as the loaf will make.

3Wrap foil around loaf. Then twist ends of foil like a tootsie roll. Roll the foil log until a nice and even log of saugage is made. From time to time you might need to twist the foil ends to make tighter and tighter. (This is a great substitute to intestine casings - YUK!)

4Should make about 3 logs. Place on rack on top of a cookie sheet. Bake for 3 hours at 200-225 degrees.
When done place in refrig overnite to cool. When completely cool snip of foil crimp ends and store as usual until ready to serve.

About this Recipe

Course/Dish: Meat Appetizers