Cajun Andouille Sausage Recipe

Bursting with a unique blend of spices and smoky notes, Andouille Sausage will add an unmistakable Cajun kick to your culinary creations. Whether you use them in jambalaya, gumbo, or simply enjoy them grilled or pan-seared, these sausages are sure to elevate your dishes to new heights. With a little time and effort, you can create your very own mouthwatering homemade Cajun Andouille Sausage that will impress your friends and family. So, roll up your sleeves, embrace the Cajun spirit, and savor the authentic flavors of Louisiana right in your own kitchen.

Cajun Andouille Sausage Recipe

This authentic homemade Cajun Andouille Sausage recipe will transport your taste buds straight to the heart of Louisiana. Bursting with bold spices and smoky flavors, this traditional sausage will add a delicious Cajun twist to your favorite dishes. So, grab your apron and get ready to savor the irresistible taste of homemade Cajun Andouille Sausage.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course BBQ, Dinner, Grill, Lunch, Main Dishes

Cuisine American, Cajun

Servings 4 people

Calories 370 kcal

Equipment

• Meat Grinder
• Sausage Stuffing Attachment
• Sausage Pricker (Optional)
• Skillet
• Large Pot
• Mixing Bowls
• Knife
• Cutting Board
• Meat Thermometer

Ingredients

  

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• 1 pound Pork Shoulder Cut Into Small Cubes
• 1/4 pound Pork Fatback Cut Into Small Cubes
• 2 tbsp Paprika
• 1 tbsp Kosher Salt
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tbsp Dried Thyme
• 1 tbsp Smoked Paprika
• 1 tbsp Ground Black Pepper
• 2 tsp Cayenne Pepper
• 1 tsp Dried Oregano
• 1/2 tsp Ground Cloves
• 1/4 tsp Ground Allspice
• Ice-Cold Water
• Natural Hog Casings (Optional)

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Instructions

 

• In a large mixing bowl, combine the cubed pork shoulder, pork fatback, paprika, kosher salt, garlic powder, onion powder, dried thyme, smoked paprika, black pepper, cayenne pepper, dried oregano, ground cloves, and ground allspice. Mix well to evenly distribute the spices.
• Pass the mixture through a meat grinder with a sausage stuffing attachment into another mixing bowl. Alternatively, you can use pre-ground pork and mix in the spices by hand.
• If using hog casings, rinse them thoroughly under cold water and soak them in warm water for about 30 minutes to soften.
• If using casings, attach them to the sausage stuffing attachment and begin stuffing the sausage mixture. Twist the sausage into 4-inch links and tie off the ends. If not using casings, shape the mixture into sausage patties.
• If using casings, use a sausage pricker to remove any air bubbles and ensure even cooking.
• In a large pot, bring water to a gentle simmer (around 170°F or 75°C). Carefully place the sausages in the water and poach them for about 30 minutes until cooked through. Use a thermometer to ensure the internal temperature reaches 160°F (71°C).
• Heat a skillet over medium heat. Add a little oil and sear the sausages for a few minutes on each side until nicely browned.
• Serve the Cajun Andouille Sausage hot with your favorite accompaniments or use them in your favorite Cajun recipes.

Nutrition

Serving: 0.25recipeCalories: 370kcalCarbohydrates: 3gProtein: 22gFat: 30gSodium: 1130mgFiber: 1g

Keyword Andouille Sausage, Cajun Andouille Sausage, Cajun Sausage, Sausage

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