Andouille Sausage
Andouille Sausage is the classic Cajun smoked sausage. Great on it’s own or mixed into dishes like Gumbo, Jambalaya or even mac and cheese. Made from pork, garlic and plenty of spices.
Andouille Sausage
Making homemade smoked sausage is really quite simple to do at home. It’s great way to control the ingredients plus the level of heat and spiciness when you make it yourself. We also have a simple Boudin sausage recipe if you are into sausage making.
Just take me to the recipe! You can find the printable recipe card by scrolling all the way to the bottom. I am including the step by step photos and instructions just below, if you have questions after reading the recipe.
How to Make Andouille Sausage:
- Cut pork shoulder into large chunks. Mix pork shoulder and bacon ends together.
- Run through a sausage grinder using the large plate.
- Mix ground pork with minced garlic, jalapeños, blackened seasoning, kosher salt and olive oil.
- Run through the sausage grinder once more on the large plate setting.
- Rinse and separate pork casings. Place pork casings on sausage stuffer and fill with ground pork mixture.
- Twist into links and tie ends.
- Refrigerate links for 16-24 hours.
- Prepare smoker or grill to a 300° fire, using pecan, oak or hickory for the best smoke flavor.
- Place sausage links over indirect fire for 45 minutes to 1 hour, or until internal temperature reaches between 150° and 165°.
- Cool sausages slightly before slicing. Casings can be removed or left on sausages.
- Store smoked andouille sausages in zip top bags in refrigerator up to one week. Freeze for up to 3 months.
Reheating Andouille Sausage:
- Sausages are fully cooked and will just need to be reheated after refrigerating or freezing, just bring it up to 145° in the oven or skillet.
Andouille sausages are a great dish for game day gatherings or a quick weeknight dinner. I think grilling on the weekend is a great way to meal prep for a busy week.
There are scores of ways to make andouille sausage. It is sometimes made with wine and being smoked, it’s easy to incorporate what meat you have on hand. It works great with venison and other wild game when mixed with pork.
Grilled or baked pork chops seasoned to perfection with our homemade blackened seasoning. A quick an easy dinner ready in about 15 minutes! Amazing Cajun flavors that everyone will love. A classic dinner made with smoked sausage, red beans, onions, celery, bell peppers and garlic. Slow simmered and served over rice. Add Cajun spice to all of your favorite dishes. Perfect for everything from chicken to fish and pork. Easy to make and keep on hand. Turkey isn't just for Thanksgiving when you put this Cajun spin on it! It's one of our most popular grilling recipes.Cajun Recipes
Blackened Pork Chops
Blackened Shrimp Po Boys
Red Beans and Rice
Blackened Seasoning
Cajun Smoked Turkey
After making a few batches of our own homemade sausages, I’m hooked. It’s really not that time consuming and knowing what actually goes into what I’m cooking is a big bonus.
We are not big on super spicy foods but we do enjoy Cajun flavors. You can always add in a bit of cayenne to spice up our Cajun recipes if you prefer it spicier.
This smoked sausage recipe makes about 6 pounds of sausages, so you can make quite a few meals quickly when you have it stored in your freezer.
Recipes to Make with Andouille Sausage
Quick Smoked Sausage Potato Soup
This potato soup is a fantastic dinner that the entire family will enjoy. Delicious and satisfying, so perfect for feeding a hungry crowd.
Smoked Sausage Chicken and Potato Kabobs
A great dinner on the grill. Made with baby potatoes, chicken and delicious smoked sausage with a flavorful marinade.
Slow Cooker Cheesy Smoked Sausage and Idaho Potato Soup
A real family favorite that is so simple to make for busy weeknights. Layers of delicious flavors with hearty sausage and potatoes. Sure to be a hit for dinner.
Kielbasa and Cabbage Skillet Recipe - Belly Full
Easy dinner for any night of the week. Healthy, filling and so delicious!
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Andouille Sausage
Ingredients
- 4 pounds pork shoulder cut into large chunks
- 2 pounds bacon ends and pieces
- 1/4 cup Blackened Seasoning
- 1 teaspoon kosher salt
- 2 tablespoons minced garlic
- 2 jalapenos diced
- 1/4 cup olive oil
- pork casings
Instructions
- Set up meat grinder with the large grinder plate.
- Mix pork shoulder and bacon ends together in a bowl. Run through the meat grinder into a large bowl.
- Mix in garlic, jalapeños, blackened seasonings, kosher salt and olive oil.
- Add mixture to grinder once more on the large plate setting.
- Place mixture in refrigerator.
- Soak pork casings and rinse thoroughly. Place pork casings on sausage stuffer and fill with sausage mixture.
- Twist into links and tie ends.
- Place on a clean baking sheet and refrigerate links for 16-24 hours.
- Using pecan, oak or hickory for the best smoke flavor, make a grill fire or set smoker to 300°.
- Set andouille links over indirect heat for 45 minutes to 1 hour. Internal temperature should reach between 150° and 165°.
- Cool sausages slightly before slicing, remove casings if desired.
- Store smoked andouille sausages in zip top bags in refrigerator up to one week. Freeze for up to 3 months.
We just made a batch, out standing flavor and instructions were first rate.
Hi Rodd,
That makes my day, so glad y’all enjoyed it!
~ Milisa
Do I really need to add additional fat if I’m grinding a pork butt for sausage?
Hi Nick,
We don’t usually add any additional fat when using a pork butt.
~ Milisa