By Patrick Wu
Louisiana Andouille Sausage
9 steps
Prep:1hCook:3h
In the US, the Andouille is most often associated with Louisiana Cajun cuisine - Its a really heavily spiced, smoked sausage, made with a variety of ingredients but most often pork, garlic, cayenne, paprika and wine. The sausage is actually French in origin, but the recipes have diverged a fair amount since it was introduced.
Updated at: Sat, 09 Sep 2023 02:26:52 GMT
Nutrition balance score
Unbalanced
Glycemic Index
30
Low
Glycemic Load
0
Low
Nutrition per serving
Calories239.8 kcal (12%)
Total Fat18.5 g (26%)
Carbs1.5 g (1%)
Sugars0.5 g (1%)
Protein15.2 g (30%)
Sodium843.7 mg (42%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Place the fat in the freezer two hour ahead of time, the beef and pork an hour ahead of time
Step 2
Soak about 1 meters of hog casings in warm water
Step 3
Cool the metal parts of your grinder and stuffer before use, if possible
Step 4
Remove the diced pork and beef from the freezer when its got a frozen crust to it
Step 5
Grind all of the meat and the fat into a bowl. Keep the bowl chilled whilst you prepare the spices
Step 6
Mix all the spice mix ingredients, including the cure #1 together in a bowl.
Step 7
Add all of the ingredients, to the ground meat, and mix thoroughly, then chill in the fridge for 30 mins.
Step 8
Stuff the mixture into the hog casing, twisting off 6 inch sausages
Step 9
Hot smoke these sausages until the internal temperature reaches 65c
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