Homemade Andouille Sausage

Francine Lizotte


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...


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10 servings
30 Min
15 Min


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

How to Make Homemade Andouille Sausage


  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.
  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.
  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.
  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.
  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!
  6. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=ZMerq2YIHQo

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