Close your eyes, now, and picture it. There's the crackling heat of a Louisiana kitchen, spices hanging in the air, and a smoky, savory aroma that makes your mouth water. That's the magic of Andouille Sausage, the secret ingredient that takes Cajun cooking to the next level! If you're thinking about how it will spice up your own life… Well buckle up, you're going to learn it with us!
Andouille Sausage (as I'm sure you can guess from the name) has French origins.
Many recipes in Louisiana actually have French origins, as it's not only Cajun food down here, but also Creole.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Recipe Troubleshooting
- Necessary gear: Equipment
- Recipes With Andouille Sausage
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Easy Andouille Sausage Recipe
- Fan Favorite Recipes
- 💬 Comments
What makes this recipe so yummy
- As you know, I'm not from Louisiana, I'm a British transplant and I feel like if I can get a grip on this 'sausage-making' party then you definitely can.
I've been developing recipes that I've learned living down here on the bayou for more than a decade now and paired with my husband's 'born-and-bred here experience' you can guarantee our Cajun recipes will knock it out the park.
Groceries you'll need: Ingredients
- Ground Venison - We use this because we always have an abundance - you could use all pork though if you prefer, or swap out for beef.
- Ground Pork
- Instacure #1 - I have an affiliate link to this and the hog casing in the recipe card at the bottom of this post.
- Hog Casing
- Garlic
- Beer
- Dried Thyme
- Cayenne Pepper
- Cajun Seasoning
- Paprika
- Salt and Pepper
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add all ingredients (except hog casing and beer) to a large mixing bowl. Stir together.
- Step 2: Add to a large ziplock bag and place in the freezer for 30 minutes.
- Step 3: Remove and add the beer, stir together.
- Step 4: While the mixture was in the freezer, add the hog casings to a small mixing bowl with warm water to help separate and soften up.
- Step 5: Take one of the lengths of the hog casing and push onto the nozzle of the sausage stuffer.
- Step 6: Push the sausage mixture through the grinder at the top.
- Step 7: Tie the ends of the casings then twist into smaller links.
- Step 8: Lay the sausage on a smoker, for 4 hours (see full recipe steps in the recipe card at the bottom of this page).
Hint: Don't overstuff the casings or it will be hard to twist the sausage into smaller links without tearing the casing.
Recipe variations and substitute ideas
- Ground Beef - instead of venison.
- Bell Pepper -
- Onion -
- Chicken Broth - instead of beer.
- White Rice - although this will give you more of a boudin sausage instead.
- Fresh Parsley -
- Wood Chips - I used competition blend pellets for the pellet smoker I have. It's traditional to use Pecan chips for andouille sausage though.
- Spices - you can get really creative here, depending on your palate. A traditional Cajun Andouille Sausage will have Cayenne and Paprika as the main spices.
Recipe Troubleshooting
- Sausage keeps busting open - sometimes there are little pockets of air trapped in the sausage - it's best to pop these when you see them with a toothpick, before cooking.
- Sausage Meat fills casing too fast - this will happen usually if you're pushing too hard at the top, it needs to be slowly done, otherwise you'll have trouble keeping up with the casing of it.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll definitely need a sausage stuffer and mixer (unless you have one of those fancy-pants professional sausage makers.
In the recipe card at the bottom of this post, I have links to all the equipment you'll need to make this recipe - that I used.
Recipes With Andouille Sausage
- Red Beans and Rice With Ham Hocks
- Dutch Oven Jambalaya
- Crock Pot Pinto Beans
- Louisiana Seafood Gumbo Recipe
- More Sausages....
- You should also try my homemade boudin recipe, that's pretty awesome too!
How to store leftovers
Store this Cajun Sausage In an airtight container in the refrigerator for up to 5 days.
Andouille sausage freezes really well, so store in a freezer safe container for up to 6 months.
Mel's kitchen notes
Although it's not totally necessary to flip the sausage while on the smoker, I like to do this so that the drippings inside the sausage evenly distribute. I just flip half way through the cooking time.
Frequently asked questions: FAQs
I would recommend a chorizo sausage maybe, for it has a lot of seasoning and flavor too.
This spicy andouille sausage is pronounced like this: "on-do-wee- sausage".
It does reflect in the taste somewhat. Traditionally, a pecan wood chip is used - though I am unable to source pellets in pecan flavor. Any smoked sausage will take on the flavors of the type of wood chips used.
If you've tried this Easy Andouille Sausage Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Easy Andouille Sausage Recipe
Video
Equipment
Ingredients
- 1 Pack Hog Casing
- 1 teaspoon Instacure #1
- 3 Pounds Ground Venison (or ground beef)
- 1-½ Pounds Ground Pork
- 4 Tablespoons Garlic minced
- 2 teaspoons Cayenne Pepper
- 1 Tablespoon Cajun Seasoning
- 2 Tablespoons Paprika
- 2 teaspoons Dried Thyme
- 3 Tablespoons Sea Salt
- 1 teaspoon Black Pepper
- ½ Cup Beer
Instructions
- Add the ground meats, salt, instacure #1, minced garlic, cayenne, paprika, thyme, cajun seasoning, salt and pepper to a large mixing bowl and mix together using a spoon.1 teaspoon Instacure #1, 3 Pounds Ground Venison, 1-½ Pounds Ground Pork, 4 Tablespoons Garlic, 2 teaspoons Cayenne Pepper, 1 Tablespoon Cajun Seasoning, 2 Tablespoons Paprika, 2 teaspoons Dried Thyme, 3 Tablespoons Sea Salt, 1 teaspoon Black Pepper
- Add the meat mixture to a resealable bag and freeze for 30 minutes.
- While in the freezer, place the hog casings into a bowl of warm water and separate as best you can. Let soak until you remove the meat.1 Pack Hog Casing
- Take the meat and mix together with the beer.½ Cup Beer
- Take one length of the sausage casing and push over the tip of the sausage stuffer. Keep pushing the casing over until almost all has been pushed onto this nozzle.
- Take some of the sausage mixture and stuff into the top of the grinder attachment, on the stand mixer. Using the little food pusher, push the meat down into the grinder attachment, while holding the end where the casing is. It will start to push out the end and form a sausage link. Slowly guide it onto a plate, being careful not to push too fast or the casing will tear.
- Continue pushing (and stuffing with more of the mixture as it runs out). Once you come to the end of the first length tie both ends of the sausage. Repeat with another length of casing and the remaining sausage filling.
- As long as the sausage has not been over-stuffed you should be able to twist the sausage into smaller links. Refrigerate overnight.
- Light your smoker and heat to 200°F, make sure the pellets are all filled up, although, not many will be used as it's such a low temperature.
- Lay the sausage on the grill and close the lid. Smoke the andouille sausage, checking every now and again, for 4 hours. Turn the sausage half way (this will distribute the fat/fluid inside the sausage evenly.
- Remove and use sausage as desired.
Notes
Nutrition
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