Andouille Sausage


Andouille sausage has a rich, smoky flavor. Traditionally, it’s made with pork, salt, pepper and garlic and smoked over pecan wood and sugar cane.


  • 1 tbsp dry thyme
  • 1 tbsp cayenne pepper
  • 4 tbsp salt
  • 1 1/2 tsp filé powder
  • 1/4 cup cracked black pepper
  • 1/2 cup chopped garlic
  • 1/2 lb pork fat
  • 5 lbs pork butt
  • 6 ft beef middle casing


Step 1

Cube pork butt into half-inch cubes (as long as your meat grinder can handle cubes this size, otherwise, cut smaller). Using a meat grinder, grind pork and pork fat together.

Step 2

Place the ground pork in a large mixing bowl and add all remaining ingredients, stirring to blend (you may need to mix with your hands).

If you'd like to test the seasoning before making the sausage, heat about a tablespoon of oil in a pan, add about one teaspoon of the mixture and cook. Taste and adjust seasonings as needed.

Step 3

Once well blended, stuff meat into casings in one-foot links, using the sausage attachment on your meat grinder. Tie both ends of the sausage securely.

Step 4

In your home smoker, smoke andouille at 175-200°F for approximately four to five hours. Using pecan or hickory wood is traditional (and I prefer it) but it isn't necessary. The andouille may then be frozen and grilled or added to gumbos, beans, or pasta.

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