Traditional Andouille Sausage Recipe

Andouille Sausage Recipe How to Make Andouille …

WebMar 21, 2012 · Put everything in a container and freeze for 30 minutes to 1 hour, or until the mixture is 35°F or colder. You can also put the mix in …

1. Heat the lard or peanut oil in a small saute pan and cook the onions over medium heat until they are soft, translucent and slightly browned on the edges. Remove from the pan and let cool.
2. While the onions are cooking, take about 10 to 15 feet of casings (typically three lengths) and submerge them in warm water.
3. Make sure you remove as much silverskin as possible from your meat. Cut the meat and fat into 1 to 2 inch chunks and toss with the salt, Instacure, dry milk, garlic, cayenne, paprika, clove, allspice, thyme and powdered mustard. You need the Instacure No. 1 as a safety measure when you smoke the links; if you don't plan on smoking them, you need not use this. You need the dry milk to help the links hold onto their moisture: If you skip this, they will still taste good, but they will shrivel up when you chill them. Put everything in a container and freeze for 30 minutes to 1 hour, or until the mixture is 35°F or colder.
4. Grind the onions, meat and fat through the coarse die. (If you are using the KitchenAid Food Grinder set the mixer on the No. 4 speed) Andouille is most typically a country-style, coarse sausage. If you want, you can even hand-mince the meat yourself. TIP: Hand-mince 1/4 of the meat and fat mixture to get a more interesting texture for your sausage.

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