andioulle sausage

Name: Andioulle Sausage
Prep time: 1 h
Cook time: 6 h
Ingredients: 3 pound(s) ground pork butt; 2 clove(s) garlic; 1 teaspoon(s) gravy master/kitchen bouquet; 1/2 teaspoon(s) kosher salt; 2 tablespoon(s) paprika; 1/2 teaspoon(s) cayenne pepper; 1 tablespoon(s) onion powder (or) minced onion reconstituted; 2 teaspoon(s) dry thyme; 1/2 teaspoon(s) ground sage; 1/2 teaspoon(s) all spice; 1/2 teaspoon(s) morton's tender quik curing salt

(1 RATING)

47 Pinches

rj sasquatch

kansas city, KS

Updated on Jul 25, 2012

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

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prep time 1 Hr

cook time 6 Hr

method ---

yield ?

Ingredients

3 pounds ground pork butt
2 cloves garlic
1 teaspoon gravy master/kitchen bouquet
1/2 teaspoon kosher salt
2 tablespoons paprika
1/2 teaspoon cayenne pepper
1 tablespoon onion powder (or) minced onion reconstituted
2 teaspoons dry thyme
1/2 teaspoon ground sage
1/2 teaspoon all spice
1/2 teaspoon morton's tender quik curing salt

How To Make andioulle sausage

Step 1

Mix all ingredients together

Step 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.
Step 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!)
Step 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.
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