Andouille Sausage Recipe

Making your own Andouille Sausage is absolutely worth the effort. You start with a fatty Boston butt, about 75% lean meat and 25% fat, hand chop part, grind part, and season it with garlic, paprika, cayenne, thyme, pepper, and a bit of curing salt. Then you stuff it in hog or beef casings, dry them in the fridge so they absorb smoke better, and smoke low and slow (pecan wood’s the go to) until it hits that perfect smoky, juicy texture. For me, Andouille isn’t just an ingredient, it’s what makes Gumbo or Red beans really sing. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!