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Andouille Sausage Recipe

sprintersprinter Posts: 1,188
edited 8:27AM in EggHead Forum
Heres the recipe for all of you who asked for it. Holler if you have any questions at all. This was just easier than responding to each individual email.[p]Makes 5 pounds of sausage:[p]3 TBSP Sweet Hungarian Paprika
2 TBSP Minced Garlic
2 TBSP Kosher Salt
2 TBSP Sugar
1 TBSP Freshly Ground Black Pepper
2 Tsp Ground Cayenne Pepper
1 Tsp Red Pepper Flakes
1/2 Tsp Dried Thyme
1/4 Tsp Ground Mace
1 Tsp Curing Salt (optional-necessary only if cold smoking)
5 Pounds of Pork cut into 1 inch chunks (I used Pork Butt)
1/2 Cup Water
30mm Casings (could use larger, maybe 35mm-40mm)[p]Grind meat through 3/8 inch grinder plate, mix water and spices into meat and combine well and pack tightly into casings.

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