homemade andouille sausage

Name: Homemade Andouille Sausage
Prep time: 30 min
Cook time: 15 min
Yield: 10
Cuisine: Cajun/Creole
Ingredients: 5 pound(s) pork shoulder, silver skin removed and cut into 1/2-inch chunks; 1/4 cup(s) dry milk; 2 1/2 tablespoon(s) pressed garlic; 3 tablespoon(s) creole seasoning; 1 1/2 tablespoon(s) mild paprika, or more to taste; 1 1/2 tablespoon(s) smoked paprika, or more to taste; 2 teaspoon(s) black pepper, or more to taste (i always use mixed peppercorns); 2 teaspoon(s) cayenne pepper, or more to taste; 1 teaspoon(s) ground cumin; 1 teaspoon(s) prague powder #1 aka insta cure #1 or pink curing salt; 1/2 teaspoon(s) ground himalayan sea salt; 1/3 cup(s) dry red wine (substitute water); hog casings, rinsed, as needed

18 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Jul 1, 2019

With an incredible combination of ingredients and flavors, this classic Louisiana Homemade Andouille Sausage is a must try! It's a spicy ingredient you can use in other recipes...

Rate

prep time 30 Min

cook time 15 Min

method Barbecue

yield 10 servings

Ingredients

5 pounds pork shoulder, silver skin removed and cut into 1/2-inch chunks
1/4 cup dry milk
2 1/2 tablespoons pressed garlic
3 tablespoons creole seasoning
1 1/2 tablespoons mild paprika, or more to taste
1 1/2 tablespoons smoked paprika, or more to taste
2 teaspoons black pepper, or more to taste (i always use mixed peppercorns)
2 teaspoons cayenne pepper, or more to taste
1 teaspoon ground cumin
1 teaspoon prague powder #1 aka insta cure #1 or pink curing salt
1/2 teaspoon ground himalayan sea salt
1/3 cup dry red wine (substitute water)
hog casings, rinsed, as needed

How To Make homemade andouille sausage

Step 1

In a bowl, combine all the ingredients except casings. Cover tightly with plastic wrap and refrigerate for 2 days. *Don’t be shy with spices as the meat will absorb most of them, making the sausage weaker in taste.

Step 2

When ready to grind, remove meat from fridge and process. Cover with plastic wrap making sure it touches the meat, and transfer to the refrigerator for 30 to 45 minutes or until meat is cold again.
Step 3

Place hog on a lightly greased nozzle, remove meat from fridge and process, making sure casings are not over stuffed. Prick meat on both sides. To make links, press where link should be made and turn the casing one way. Repeat with the next casing but twisting the opposite way.
Step 4

There are three options… - If wanted to smoke sausages, dry the casings for 2 hours on a drying rack or wire rack using a fan. Place in a smoker or BBQ for 3-4 hours using wood chips. If using a BBQ, place links on indirect heat source at 160ºF. - If cooking right after making them, refrigerate until ready to cook. Add a little olive oil in a medium skillet over medium heat and cook for 12-14 minutes, flipping every 2 minutes (using a net for preventing from splatting) - If cooking on the BBQ, grill links at 350ºF for 10-12 minutes flipping every 2 minutes.
Step 5

Reference… For 2 lbs. of meat, it makes about 8 sausages (1/4 lb. each) and it's good for 4 people. Five pounds of meat will make 20 sausages therefore 10 servings. Also if there's any leftover casings which there probably will be, put them in a container, add plenty of salt, close the lid and transfer to the refrigerator. They will keep for a long, long time!
Step 6

To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=ZMerq2YIHQo
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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