How To Make Andouille Sausage
Stuff the mixed ground sausage into the casings being sure not to overstuff them. Sunnys Big Easy Chicken and Andouille File Gumbo.
Recipe Courtesy of Sunny Anderson.
How to make andouille sausage. The smokier it is the better it will flavor the dishes to which it will be added. Add the seasonings and mix well. Do not cut the links apart.
Andouille sausage is traditionally heavily smoked over pecan wood for a unique taste. Collagen casing will also work if you can find them large enough and tough enough to handle the smoking process. 1 hour 35 minutes.
I love sausage like Andouille because it packs a hot spicy punch with just. Prepare your andouille sausage links for the smoker and then apply the smoke. Stuff the meat and spice mixture into 35-38 mm pork casings or small beef rounds.
Take the meat mixture out of the fridge and stuff the sausage casings according to the instructions of your sausage stuffer. I made a batch of Andouille sausage. Transfer to a large bowl along with the ¼-inch diced pork.
How to make Andouille Sausage - easy recipe. Grind the 2-inch chunks through the small die. Preheat the Bradley smoker or the smoker you are using for.
Link the sausage by pinching at about 6 intervals and twisting reversing twist direction every time. Cover and place in the fridge until youre ready to stuff the sausages. If you would like to support our work visit us at Patreon.
Allow the sausages to dry for 12 hours in the refrigerator uncovered before smoking them. I smoked my Andouille for about 7 12 hours. Smoking takes anywhere from several hours to 10-12 hours depending on the color and smokiness you want to achieve.
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