Homemade Andouille Pork Sausage
Votes: 1
Time: 2 hours 2 minutes
Complexity: average
Quantity: 1.2 kg.
Complexity: average
Quantity: 1.2 kg.
A step-by-step recipe for making Creole homemade andouille pork sausage.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Andouille sausage
- 1.2 kg boneless pork neck with shoulder, cut into pieces just over 1 cm.
- 250 g of pork fat, cut into pieces
- 1/4 cup Creole seasoning, recipe below
- 2 tbsp paprika
- 1 tbsp. minced garlic
- 1.5 tsp ground black pepper
- 1 teaspoon of salt
- 3/4 tsp fillet powder
- 3/4 tsp chili seasoning
- 3/4 tsp crushed dried red pepper
- 1/2 tsp ground cumin
Creole seasoning
- 2.5 tbsp paprika
- 2 tbsp. salt
- 2 tbsp garlic powder
- 1 tbsp. black pepper
- 1 tbsp onion powder
- 1 tbsp. cayenne pepper
- 1 tbsp. l. dried oregano
- 1 tbsp dried thyme
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Cooking the dish according to the recipe:
- In a large bowl, thoroughly combine the pork, lard, seasoning, paprika, garlic, black pepper, salt, filé powder, chili powder, paprika, and cumin. Process through a meat grinder fitted with a coarse blade. (Alternatively, coarsely grind the meat in a food processor.) Transfer the ground meat to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.
- To test the ground meat for salt, heat 1 teaspoon of oil in a small frying pan and fry the ground meat. Adjust the salt and spices to taste.
- Using a sausage stuffer, fill the casing with the minced meat. Twist and tie the casing to form 10-centimeter andouette sausages. You can make patties from the minced meat.
- Preheat the smoker to 120°C. Smoke the andouille sausage for 1.5 hours. Remove from the smoker and serve warm.
Creole Seasoning:
Mix all ingredients thoroughly and store in an airtight jar or container.
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