Easy Andouille Sausage Recipe
A traditional method for making an andouille sausage recipe, a savory and spicy staple of Cajun and Creole cuisine.
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
Although I used venison in my andouille sausage recipe, it is not traditionally used. We use venison in almost all our cooking, usually replacing any recipe that calls for beef. If you don't have venison, use beef or pork in its place.
Don't overstuff the sausage casing, as it will make it difficult to twist into smaller links.
If you're not experienced at this process, it may make it easier to have someone push the sausage filling through the mixer while you guider the sausage meat into the casing (or vice versa).
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Nutrition
Serving: 1Link | Calories: 342kcal | Carbohydrates: 2g | Protein: 35g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 132mg | Sodium: 2057mg | Potassium: 599mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1011IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 4mg
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