Andioulle Sausage

Andioulle Sausage

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rj sasquatch

By
@mzmona

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

Rating:

★★★★★ 1 vote

Serves:
?
Prep:
1 Hr
Cook:
6 Hr

Ingredients

  • 3 lb
    ground pork butt
  • 2 clove
    garlic
  • 1 tsp
    gravy master/kitchen bouquet
  • 1/2 tsp
    kosher salt
  • 2 Tbsp
    paprika
  • 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

How to Make Andioulle Sausage

Step-by-Step

  1. Mix all ingredients together
  2. 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.
  3. 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!)
  4. 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.

Printable Recipe Card

About Andioulle Sausage

Course/Dish: Meat Appetizers




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