Real Recipes From Real Home Cooks ®

andioulle sausage

★★★★★ 1
a recipe by
rj sasquatch
kansas city, KS

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

★★★★★ 1
serves ?
prep time 1 Hr
cook time 6 Hr

Ingredients For andioulle sausage

  • 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

How To Make andioulle sausage

  • 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.

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