How to make andouille Sausage

How to make andouille Sausage

If you’re a fan of spicy, smoky flavors, then it’s time to introduce yourself to this new sausage on the block. Andouille sausage is a Louisiana dish that dates back to the 1800s and is made using pork, pork fat, garlic, onions, and cayenne pepper. Made popular by New Orleans’s French Creole population, Andouille sausage is made for Cajuns who love their spicy food.

Andouille Sausage is a type of spicy, smoked sausage made in Louisiana. It is often used to make a well-known dish called gumbo. This flavorful sausage has long been a staple in Louisiana cooking due to its resistance to spoilage and high salt content. Andouille was introduced to Louisiana by French immigrants who brought their knowledge of charcuterie with them when they arrived in the 1500s.

Are you looking to spice up your hot dog? Looking for a zesty breakfast sandwich? Andouille sausage is the way to go! Originally originating in France, this spicy sausage has made its way to America. This meaty delight has a spicy flavor, and it’s perfect for any meal of the day. It can be cooked quickly on the stovetop or fried in a pan for a hearty breakfast.


lean pork meat

4 pounds lean pork meat

sausage casing

1 ½ yards of large sausage casing, about 2 to 3 inches wide

minced garlic

¼ cup minced garlic

pork fat

2 pounds pork fat


2 tablespoons salt

ground black pepper

1 teaspoon freshly ground black pepper

ground paprika

1 tablespoon ground paprika

dried thyme

¼ teaspoon dried thyme

cayenne pepper

1 teaspoon cayenne pepper

bay leaf

¼ teaspoon crushed bay leaf

hickory-flavored liquid smoke

5 teaspoons hickory-flavored liquid smoke

dried sage

¼ teaspoon dried sage

Andouille Sausage Recipe

Andouille Sausage Recipe