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My review
Andouille Sausage
Edward
"Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences. Pack any unused sausage casings in a jar with salt."
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Ingredients
1 h 35 m servings 482 calsOriginal recipe yields 24 servings (3 sausages)
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Directions
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Ready In
- Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.
- Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.
- Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
- Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
- To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.
Nutrition Facts
Per Serving: 482 calories; 45.8 g fat; 0.7 g carbohydrates; 15.6 g protein; 72 mg cholesterol; 628 mg sodium. Full nutrition
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Reviews
Read all reviews 1820 Ratings
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Most helpful positive review
4/13/2004
Instead of using the casings to make sausage, I bought a plastic hamburg maker ($4) and make sausage patties.It's a lot easier to deal with than the casings are! I think casings are more "tradit...
Most helpful critical review
10/25/2009
This is not smoked?!?!? I thought Audouille was a smoked sausage.
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Newest
4/13/2004
Instead of using the casings to make sausage, I bought a plastic hamburg maker ($4) and make sausage patties.It's a lot easier to deal with than the casings are! I think casings are more "tradit...
5/11/2008
Fabulous taste...I have a tip for the casings...rinse well and soak them overnight in cold water with 2 cut up oranges (lemons are too acidic and will creates holes in casings)in refigerator. Ne...
3/9/2003
When I read the ingredients for this recipe, I could almost taste it! It was a delicious recipe. I did make mine smaller to be able to put them in a roll for a sandwich and on the grill they a...
10/25/2009
This is not smoked?!?!? I thought Audouille was a smoked sausage.
7/6/2010
I don't really buy sausage links and detest natural casings so I used this recipe(with ground turkey) for my jambalaya. I would have liked a little more spice and I forgot the liquid smoke but t...
2/29/2008
Instead of making sausage, I mixed the ingredients and fried the meat with chopped onions. I then added sliced boiled potato and some eggs that I had scrambled up. The spicing of the meat is inc...
12/4/2009
Sliders are popular these days so this recipe is an excellent alternative to beef sliders-better tasting and much cheaper. I omit the pork fat and casing. I use gloves and squeeze the mixture th...
7/29/2007
awesome, Hats off to you Edward. Your sausage is just the right blend, to begin with not too hot, it allows you to experiment with it and not set you on fire the first round.