Andouille Sausage Recipe
If you love bold, smoky flavors and the satisfaction of homemade sausage, this andouille sausage recipe delivers an authentic taste of Louisiana with the perfect balance of heat, spice, and rich texture.
Equipment
- Meat Grinder
- Sausage Stuffer
- Smoker
- Wood Chips
- Mixing bowls
- Sharp knife
Ingredients
- 900 g pork shoulder
- 225 g pork fatback
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp cayenne pepper
- 1 tbsp garlic powder
- 1 tsp dried thyme
- ½ tsp dried oregano
- ½ tsp allspice
- ½ tsp ground mustard
- ½ tsp white pepper
- ¼ cup ice-cold water
- ¼ cup dry white wine
- Natural hog casings
Instructions
Prepare the Meat:
- Trim excess sinew from pork shoulder and fatback.
- Cut into small cubes and place in the freezer for 30 minutes (makes grinding easier).
Grind the Meat:
- Using a meat grinder, grind pork and fatback on a coarse setting.
- Place back in the fridge while preparing spices.
Mix the Seasonings:
- Mix the ground pork with the spice blend, water, and wine (if using).
- Knead the mixture until well incorporated. Chill for 1 hour.
Prepare the Casings:
- Rinse and soak hog casings in warm water for 30 minutes.
- Run water through them to remove excess salt.
Stuff the Sausage:
- Attach casings to a sausage stuffer.
- Slowly fill with the meat mixture, being careful not to overstuff.
- Twist into 6-inch links.
Smoke the Sausage
- Preheat smoker to 200°F (95°C).
- Use pecan or hickory wood chips.
- Smoke sausages for 3 hours, rotating occasionally.
Oven-Baked Alternative:
- Preheat oven to 350°F (175°C).
- Place sausages on a wire rack over a baking sheet.
- Bake for 35-40 minutes, flipping halfway through.
Cool and Store:
- Let sausages cool to room temperature before refrigerating or freezing.
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Notes
- Use the Right Pork Cut – Pork shoulder is ideal due to its fat content, keeping the sausage juicy. Avoid lean cuts.
- Control the Spice Level – Adjust cayenne and paprika to your taste. For a mild version, reduce cayenne by half.
- Get the Smoking Just Right – A slow smoke at 200°F (95°C) is key for depth of flavor. Rushing the process will result in a dry sausage.
- Don’t Skip the Chill Time – Letting the meat mixture rest before stuffing enhances the blending of flavors.
- Cook Before Eating – Even if smoked, homemade andouille should be fully cooked (to 160°F/70°C) before consuming.
Nutrition
Nutrition Facts
Andouille Sausage Recipe
Serving Size
100 g
Amount per Serving
Calories
290
% Daily Value*
Fat
24
g
37
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
55
mg
18
%
Sodium
850
mg
37
%
Potassium
280
mg
8
%
Carbohydrates
1
g
0
%
Fiber
0.5
g
2
%
Protein
18
g
36
%
Vitamin A
500
IU
10
%
Vitamin C
1
mg
1
%
Calcium
20
mg
2
%
Iron
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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