Andouille Sausage


andouillle sausage

Andouille Sausage (RECIPE)

Tiempo de preparación 15 min
Tiempo de cocción 24 min
Plato salad
Cocina french
Raciones 4 portions
Calorías 315 kcal


  • Boneless pork butt about 5 lb, cut into 1-inch pieces.
  • ½ cup of rustic rub.
  • 1 ½ teaspoon of chili powder.
  • ¼ cup of paprika.
  • 1 ½ teaspoon of file powder.
  • 3 teaspoons of black pepper.
  • 1 teaspoon of cumin.
  • 1 ½ teaspoon of crushed red pepper.
  • 2 teaspoons of garlic powder.
  • 2 teaspoons of salt.
  • ¼ cup of garlic chopped.

Elaboración paso a paso

  • Prepare the smoker.
  • In a mixing bowl, toss the pork with all of the other ingredients.
  • Cover and refrigerate for 1-2 days.
  • Remove from the refrigerator and pass the meat through a meat grinder with a ½-inch die attachment. Remove half of the meat and pass through the grinder a second time.
  • Sturff half the sausage into 1 ½ inch casings.
  • Tie the casings at 4-inch intervals for individual links.
  • Form the remaining mixture into 4 oz patties.
  • Place the casings and patties in the smoker and smoke for about 25-30 minutes.
  • Remove from the smoker and cool.


Keyword Sausage

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