Homemade Andouille Sausage
With an incredible combination of ingredients and spices, this classic Louisiana Homemade Andouille Sausage is a must try!
Ingredients
- 5 lbs. pork shoulder, silver skin removed and cut into 1/2-inch chunks
- 1/4 cup dry milk powder
- 2 1/2 tbsp. pressed garlic
- 3 tbsp. creole seasoning mix, or more to taste see Recipe
- 1 1/2 tbsp. mild paprika, or more to taste
- 1 1/2 tbsp. smoked paprika, or more to taste
- 2 tsp. black pepper, or more to taste (I always use mixed peppercorns)
- 2 tsp. cayenne pepper, or to taste
- 1 tsp. ground cumin, or more to taste
- 1 tsp. Prague Powder #1 aka Insta Cure #1 or Pink Curing Salt
- 1/2 tsp. ground Himalayan pink salt
- 1/3 cup dry red wine (substitute water), cold
- grapeseed oil, for lubricating nozzle
- hog casings, rinsed, as needed
Directions
- In a bowl, combine all the ingredients except grapeseed oil and casings. Cover tightly with plastic wrap, making sure it touches the the surface and refrigerate for 1 to 2 days - DON'T be shy with the spices as the meat will absorb most of them, making the sausage weaker in taste.
- When ready to grind, remove the meat from the fridge and process, using the large grinder plate (*see footnote).
- Cover with plastic wrap making sure it touches the meat, and transfer back to the refrigerator for 30 to 45 minutes or until the meat is cold again.
- Lightly grease the sausage nozzle with grapeseed oil or any other flavorless oil. Slide hog casing on the nozzle.
- Remove the meat from the fridge and make a small patty. Cook it; taste and adjust seasoning if needed.
- Process the meat by making sausages or patties.
Notes
Footnote: Here's the link on How to Make Homemade Sausage