Andioulle Sausage Recipe

No Photo

Have you made this?

 Share your own photo!

Andioulle Sausage

rj sasquatch


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

Featured Pinch Tips Video




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

Directions Step-By-Step

Mix all ingredients together
Measure 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.
Wrap 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!)
Should 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