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Spicy Homemade Andouille Sausage
Created by: Howcan Team
Ingredients
- 5 lbs pork shoulder, cubed
- 2 tbsp paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp cayenne pepper
- 1 tbsp black pepper
- 1 tbsp salt
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tsp red pepper flakes
- 1/2 cup ice water
- hog casings
Instructions
- In a large bowl, combine the cubed pork shoulder, 2 tbsp paprika, 2 tbsp garlic powder, 2 tbsp onion powder, 2 tbsp cayenne pepper, 1 tbsp black pepper, 1 tbsp salt, 1 tbsp dried thyme, 1 tbsp dried oregano, and 1 tsp red pepper flakes. Mix well to ensure the spices are evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
- Once the meat has marinated, set up your meat grinder with a sausage stuffing attachment. Rinse the hog casings thoroughly under cold water to remove any salt and debris. Place the casings in a bowl of cold water and let them soak for at least 30 minutes to soften.
- Feed the seasoned pork mixture into the meat grinder and stuff the ground meat into the soaked hog casings, twisting the sausages into 6-inch links as you go. Be careful not to overstuff the casings to prevent bursting.
- Once all the sausages are stuffed, tie off the ends of each link with kitchen twine. Prick any air bubbles in the sausages with a sterilized needle to prevent bursting during cooking.
- Bring a large pot of water to a simmer, then add the sausages and poach for 20 minutes. Remove the sausages from the water and let them cool completely.
- Once cooled, the sausages can be refrigerated for up to 3 days or frozen for up to 3 months. When ready to cook, grill, pan-fry, or roast the sausages until they are cooked through and have a crispy, brown exterior.
- Serve the spicy homemade andouille sausages with your favorite sides and enjoy!
Homemade Andouille Sausage is a spicy, smoky sausage with roots in French and German cuisine. This flavorful sausage originated in France and was brought to Louisiana by German immigrants. It quickly became a staple in Cajun and Creole cooking, known for its bold flavors and extra kick of spice. Chefs in Louisiana have perfected the art of making Andouille, using a blend of pork, garlic, pepper, and other spices to create a sausage that is bursting with flavor. Today, the best Andouille can be found in authentic Cajun and Creole restaurants in Louisiana, where it is often used in dishes like gumbo and jambalaya. The key to making the perfect Homemade Andouille Sausage lies in the balance of spices, particularly the addition of extra heat for those who love a fiery kick. Whether it's smoked over pecan wood or grilled to perfection, Andouille Sausage is a must-try for any food enthusiast looking to spice up their culinary repertoire.
90 min
10 sausages
320 per sausage calories
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