Andioulle Sausage

Andioulle Sausage Recipe

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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

  • 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.

Printable Recipe Card

About Andioulle Sausage

Course/Dish: Meat Appetizers