Andouille Sausage

5 pounds servings Prep: 30 m Cook: 3 h 15 m Total: 3 h 45 m Advanced
5.0/5 (2)
Andouille Sausage
This homemade Andouille sausage is the real thing, and it IS spicy! Made with pork shoulder, garlic, red pepper flakes, and traditional Cajun spices, it’s great for seasoning beans and gumbo; or use it in anything else that calls for smoked sausage. I use pecan or hickory wood for the smoke, but any fruit wood would do.

Ingredients

5 pounds servings
  • 5 pounds pork shoulder
  • 1/2 cup dry red wine or water
  • 1/3 cup chopped garlic
  • 6 tsp salt
  • 3 tbsp ground chili
  • 2 tbsp onion powder
  • 1 tbsp sugar
  • 1 tbsp each of red pepper flakes and paprika
  • 1 tbsp cracked black pepper
  • 4 tsp Pequin pepper
  • 1 1/2 tsp file powder
  • 1 tsp cayenne pepper
  • 1 tsp mace
  • 1 tsp dried thyme
  • hog casings

Step-by-Step Instructions

  1. Grind the meat through the fine plate of the grinder. Put in the refrigerator to keep chilled.
  2. Put the garlic and wine into blender or food processor and process until well chopped.
  3. Put other ingredients (salt, ground chili, onion powder, sugar, red pepper flakes, paprika, black pepper, Pequin pepper, file powder, cayenne, mace, and thyme) into a spice mill and grind until fine.
  4. Add spices and garlic mixture to the meat and mix well until thoroughly combined.
  5. Stuff meat mixture into hog casings, and leave as a rope or tie off every 10 inches, as you prefer.
  6. Cool smoke at 150°F for two hours, then raise the temperature to 170°F until the internal temperature of the meat reaches 150°F. This freezes well. Note: this sausage is only smoked, so be sure to cook it before eating.

Common Problems and Solutions

Q: Why is my sausage dry after smoking?

A: Don't over-smoke or let the internal temperature go beyond 150°F. The sausage continues cooking after you remove it from the smoker, so pull it a few degrees early. Also, make sure you're mixing the meat thoroughly with the spice and garlic mixture to distribute moisture evenly.

Q: Can I skip the smoking step?

A: Smoking is what makes andouille andouille—the smoky flavor is essential to the character of this sausage. Without smoking, you'd have a spicy fresh pork sausage, but not andouille. If you don't have a smoker, you can use a charcoal grill with indirect heat and wood chips.

Q: How long will this keep in the freezer?

A: Properly wrapped, homemade andouille freezes well for up to 3 months. Vacuum sealing gives the best results and extends freezer life up to 6 months.

Tips and Techniques

Keep your meat and equipment very cold throughout the grinding and stuffing process—this helps the fat bind properly and gives you a better texture. Also, don’t rush the cool smoking phase; low and slow develops the best flavor and helps the smoke penetrate the sausage.

Ingredient Substitutions

  • Pequin pepper: extra cayenne pepper or crushed red pepper flakes
  • file powder: omit or use a pinch of dried sassafras if available
  • hog casings: synthetic casings

Equipment Needed

  • meat grinder with fine plate
  • food processor or blender
  • spice mill or coffee grinder
  • sausage stuffer
  • smoker or charcoal grill with smoking capability
  • meat thermometer

Historical Context

Andouille has French origins but was transformed in Louisiana into something distinctly Cajun—much spicier and heavily smoked. It’s a cornerstone ingredient in gumbo and jambalaya, where its smoky, garlicky heat seasons the entire pot.