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Chicken Andouille Sausage
Created by: Howcan Team
Ingredients
- 1 lb chicken breast, diced
- 1/2 lb pork fat, diced
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp dried thyme
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground mace
- 1/4 tsp ground coriander
- 1/4 tsp ground fennel seed
- 1/4 tsp ground white pepper
- 1/4 tsp red pepper flakes
- 1/4 cup ice water
- hog casings, soaked in water
Instructions
- In a large bowl, combine 1 lb diced chicken breast, 1/2 lb diced pork fat, 1/4 cup diced onion, and 2 cloves minced garlic.
- Add 1 tbsp paprika, 1 tsp cayenne pepper, 1 tsp dried thyme, 1/2 tsp ground black pepper, 1/2 tsp salt, 1/4 tsp ground allspice, 1/4 tsp ground cloves, 1/4 tsp ground mace, 1/4 tsp ground coriander, 1/4 tsp ground fennel seed, 1/4 tsp ground white pepper, and 1/4 tsp red pepper flakes to the bowl.
- Mix the ingredients together, then cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
- After marinating, grind the mixture through a meat grinder fitted with a coarse grinding plate.
- Return the ground mixture to the bowl and gradually add 1/4 cup of ice water while mixing until the mixture is well combined and slightly sticky.
- Stuff the mixture into hog casings, twisting off into 4-inch links, and refrigerate until ready to cook.
- To cook, heat a large skillet over medium heat and add the sausage links. Cook for 15-20 minutes, turning occasionally, until the sausage is browned and cooked through.
- Serve hot and enjoy!
Chicken andouille sausage has a rich history rooted in the culinary traditions of Louisiana. This flavorful sausage is a staple in Cajun and Creole cuisine, known for its spicy and smoky flavor. Originally brought to Louisiana by French immigrants, andouille sausage has become a beloved ingredient in dishes like gumbo, jambalaya, and red beans and rice. Renowned chefs like Emeril Lagasse and Paul Prudhomme have popularized this sausage, and it can be found in restaurants throughout New Orleans and the surrounding region. For the best chicken andouille sausage, look for a blend of quality chicken, spices like garlic, paprika, and cayenne, and a slow smoking process to achieve that signature taste.
35 min
6
350 calories
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