Andouille Sausage

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Andouille Sausage

Andouille Sausage is a traditional American recipe (from Louisiana) for a classic spiced pork sausage that, traditionally, is smoked (but which is not in this recipe). The full recipe is presented here and I hope you enjoy this classic American version of: Andouille Sausage.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Additional Time:

(+25 hours chilling)

Makes:

15–20

Rating:

Tags : Chilli Recipes Spice Recipes Pork Recipes USA Recipes

Andouille Sausage: Classic American recipe (from Louisiana) for a spied pork sausage that, traditionally, is smoked; show whole and cooked and sliced, inset.

Ingredients:

2.5kg minced (ground) pork rump, minced
80g Cajun Rustic Rub
1½ tsp chilli powder
60g paprika
1½ tsp filé powder
3 tsp freshly ground black pepper
1 tsp cumin seeds
1½ tsp chilli flakes
2 tsp garlic powder
2 tsp salt
90g chopped garlic

Method:

Mix all the ingredients together and refrigerate for 24 hours. Make into patties or sausage shapes or kebabs. You can freeze the formed shapes for several months or you can cook immediately.

If you want more authentic style Andouille sausages, then pack the sausage meat ingredients into sausage cases, form into links and hot smoke them to give the authentic colouring and flavour. Freeze and use as needed.