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Recipe Name: Andouille Sausage Making Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

1 1/2 Yd large sausage casing
Approx, 2-3 in wide
4 Pound(s) Lean fresh pork
2 Pound(s) Pork fat
3 1/3 Tablespoon(s) Finely minced garlic
2 Tablespoon(s) Salt
1/2 Teaspoon(s) Fresh grnd black pepper
1/8 Teaspoon(s) Cayenne
1/8 Teaspoon(s) Chili powder
1/8 Teaspoon(s) Mace
1/8 Teaspoon(s) Allspice
1/2 Teaspoon(s) Dried thyme
1 Tablespoon(s) Paprika
1/4 Teaspoon(s) Ground bay leaf
1/4 Teaspoon(s) Sage
5 Teaspoon(s) Liquid hickory smoke
Andouille was a great favorite in nineteenth-century New Orleans. This
thick Cajun sausage is made with lean pork and pork fat and lots of
garlic. Sliced about 1/2 inch thick and greilled, it makes a
delightful appetizer. It is also used in a superb oyster and andouille
gumbo poplular in Laplace, a Cajun town about 30 miles from New
Orleans that calls itself the Andouille Capital of the World. Soak the
casing about an hour in cold water to soften it and to loosen the salt
in which it is packed. Cut into 3 yard lengths, then place the narrow
end of the sausage stuffer in one end of the casing. Place the wide
end of the stuffer up against the sink faucet and run cold water
through the inside of the casing to remove any salt. (Roll up the
casing you do not intend to use; put about 2 inches of coarse salt in
a large jar, place the rolled up casing on it, then fill the rest of
the jar with salt. Close tightly and refrigerate for later use.) Cut
the meat and fat into chunks about 1/2 inch across and pass once
through the coarse blade of the meat grinder. Combine the pork with
the remaining ingredients in a large bowl and mix well with a wooden
spoon. Cut the casings into 26 inch lengths and stuff as follows: Tie
a knot in each piece of casing about 2 inches from one end. Fit the
open end over the tip of the sausage stuffer and slide it to about 1
inch from the wide end. Push the rest of the casing onto the stuffer
until the top touches the knot. (The casing will look like accordian
folds on the stuffer.) Fit the stuffer onto the meat grinder as
directed on the instructions that come with the machine, or hold the
wide end of the stuffer against or over the opeoning by hand. Fill
the hopper with stuffing. Turn the machine on if it is electric and
feed the stuffing gradually into the hopper; for a manual machine,
push the stuffing through with a wooden pestle. The sausage casing
will fill and inflate gradually. Stop filling about 1 1/4 inches from
the funnel end and slip the casing off the funnel, smoothing out any
bumps carefully with your fingers and being careful not to push the
stuffing out of the casing. Tie off the open end of the sausage
tightly with a piece of string or make a knot in the casing itself.
Repeat until all the stuffing is used up. To cook, slice the andouille
1/2 inch thick and grill in a hot skillet with no water for about 12
minutes on each side, until brown and crisp at the edges. (about 6
pounds of 20 inch sausage, 3 to 3 1/2 inches thick) Paul A. Meadows -
Concepts In Drug Education Ottawa, Ont K1S 5J6 FAX 613-565-3759 ~~~ is moderated; only recipes and recipe requests are
accepted for posting. Please read the "Posting Guidelines" article
first. Submissions go to; questions/comments go to Please allow several days for your submission
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t!ra!a2i!!!not-for-mail From: (Paul A. Meadows) Newsgroups: Subject: Andouille Sausage Followup-To: Date: 16 Apr 1995 21:34:04 -0600 Organization:
Engineering International Inc., Public Internet Access Lines: 47
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Nutrition (calculated from recipe ingredients)
Calories: 1182
Calories From Fat: 860
Total Fat: 95.3g
Cholesterol: 283.5mg
Sodium: 3476mg
Potassium: 1302.9mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: <1g
Protein: 71.6g

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