Andouille Pork Sausage
Learn how to make Andouille pork sausage.
Yield
8 servingsPrep
60 minCook
60 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
ground pork
2 lb fat, 2 lb lean |
|
| 1 | pound |
sausage casing
|
* |
| 2 | cloves |
garlic
|
|
| 3 | each |
bay leaves
|
*
|
| 2 | large |
onions
|
|
| 1 | tablespoon |
salt
not iodized |
|
| 1 | tablespoon |
black pepper
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
hot chili peppers
|
|
| ½ | teaspoon |
mace
ground |
|
| ½ | teaspoon |
cloves
ground |
|
| ½ | teaspoon |
allspice
ground |
|
| 1 | tablespoon |
thyme
minced |
*
|
| 1 | tablespoon |
marjoram
minced |
*
|
| 1 | tablespoon |
parsley leaves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
ground pork
2 lb fat, 2 lb lean |
|
| 453.6 | g |
sausage casing
|
* |
| 2 | cloves |
garlic
|
|
| 3 | each |
bay leaves
|
*
|
| 2 | large |
onions
|
|
| 15 | ml |
salt
not iodized |
|
| 15 | ml |
black pepper
|
|
| 5 | ml |
cayenne pepper
|
|
| 5 | ml |
hot chili peppers
|
|
| 2.5 | ml |
mace
ground |
|
| 2.5 | ml |
cloves
ground |
|
| 2.5 | ml |
allspice
ground |
|
| 15 | ml |
thyme
minced |
*
|
| 15 | ml |
marjoram
minced |
*
|
| 15 | ml |
parsley leaves
minced |
|
Directions
(you can use an extra pound of pork instead of the tripe.)
Chop, do not grind the meat. Mix with seasonings. Stuff into casings.
Age at least overnight and then smoke several hours using hickory, hackberry or ash. (Do not use pine.) Throw anything sweet, such as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before lighting.
