Andouille Sausage

  • Yield : 5
  • Servings : 5
  • Prep Time : 45m
  • Cook Time : 3:0 h
  • Ready In : 3:45 h
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This homemade Andouille sausage is the real thing, and it IS spicy! 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.


  • 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 1

Grind the meat through the fine plate of the grinder. Put in the refrigerator to keep chilled.

Step 2

Put the garlic and wine into blender or food processor and process until well chopped.

Step 3

Put other ingredients into a spice mill and grind until fine.

Step 4

Add spices and garlic mixture to the meat and mix well.

Step 5

Stuff meat mixture into casings, and leave as a rope or tie off every 10 inches, as you prefer.

Step 6

Cool smoke(150 degrees)for two hours, then raise the temperature to 170 degrees until the internal temperature of the meat is 150 degrees.

This freezes well. Note: this sausage is only smoked, so be sure to cook it before eating.

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