How To Make Traditional Louisiana Andouille Sausage At Home

Grilled andouille sausage on a plate

Andouille is the soul of New Orleans Creole cooking. Pork based, this sausage is usually spicy, sometimes hot, garlicky, and smoky, and always in a natural casing (although it can be served as an uncased patty).

Andouille (pronounced on-DOO-ee) turns up in many dishes, most prominently New Orleans Red Beans and Rice. We also use it in Shrimp and Andouille Po Boys, diced in gumbo, sliced on a bed of dirty rice, chilled and served with cheese as an appetizer, sliced into scrambled eggs, baked into Mac and Cheese, mixed with steamed spinach or other greens, in potato soup, in potato salad, and in grits. It travels well.

This recipe uses the traditional method for making andouille sausage by curing the pork. Curing meats such as bacon, ham, and pastrami is fun and the results are often better than what you can buy in a store. But curing requires meticulous attention to detail because you use Prague Powder #1 which contains the preservative, sodium nitrite. Before attempting to cure meat, you must carefully read my article on the Science Of Curing Meats. It will answer many questions. Do not use more PP#1 than the recipe calls for.

Classic Louisiana Andouille Sausage Recipe


Grilled andouille sausage on a plate
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.85 from 44 votes
Andouille is the sausage of choice for so many Cajun recipes and here's how to make it yourself at home.

Serve with: an Abita beer.


Course: Appetizer, Breakfast, Brunch, Dinner, Lunch, Main Course, Side Dish
Cuisine: American, Southern
Difficulty: Moderate

Makes:

Servings: 12 links

Takes:

Prep Time: 30 minutes
Cook Time: 2 hours
Curing: 12 hours

Ingredients

  • 3 pounds pork shoulder
  • 5 ounces pork fat back, cut into 1/2" cubes
  • 1 1/4 teaspoons Prague Powder #1
  • 1 1/4 teaspoons Mortons coarse kosher salt
  • 1/3 cup Cajun Seasoning
  • 10 cloves garlic, peeled
  • 5 ounces cold water (10 tablespoons)
  • Well cleaned hog casings for 12 links
About fat back. As it sounds, fat back is pork fat from the back of the hog. It is solid and can be cut easily. If your butcher doesn’t have any, she can order it. In a pinch, you can use pork belly, just use a bit more in the mix because belly has some meat on it. Do not use lard, which has been rendered (melted), and is too soft for this recipe.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
 

Method

  • Prep. Roughly chop all the pork shoulder into 1/4" pieces. You will grind about 2/3 of the mix and the other 1/3 will be left as chunks. Chop the fat back into 1/2” pieces (you’ll grind all of that).
  • Place about 2/3 of the pork and all the fat back into the freezer to chill for 15 to 20 minutes. Toss a coarse die for the grinder and all the parts that will contact the meat into the freezer too. Don’t freeze the meat solid. Just firm it up.
  • Put the remaining 1/3 of the pork in the grinder bowl and mix in the Prague Powder #1, salt, and Cajun Seasoning. Put the bowl in the fridge. You want to keep everything cold.
  • Once the meat, fat, and grinder parts in the freezer have chilled for 15 to 20 minutes, remove them and assemble your grinder.
  • Turn the grinder to medium speed and place the bowl from the fridge under the grinder end to catch the ground meat. Start by feeding in the garlic, followed by the fat and the partially frozen pork.
  • Add the water to the bowl, mix everything together thoroughly, cover with plastic wrap, and chill the mix for 8 to 12 hours to allow the Prague Powder #1 to cure the pork.
  • Prepare your sausage stuffer with the large diameter stuffing horn, slide on the casings, and feed the sausage mixture into the casings. Twist or tie the sausages into whatever lengths you want or to fit your favorite buns. I usually do 6 to 7” links. Refrigerate the sausages until you are ready to smoke them.
  • Fire up. Set up a smoker for 225°F (or a grill for 2-zone cooking with the indirect zone at about 225°F).
  • Cook. Smoke the sausages to an internal temperature of 165°F, approximately 2 hours.
  • Serve. Serve immediately whole or in your favorite New Orleans recipe such as red beans and rice or gumbo. Alternatively you can refrigerate or freeze until needed.

Related articles

Published On: 1/30/2018 Last Modified: 4/26/2021

  • Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.


If you help us, we’ll pay you back bigtime with an ad-free experience and much more!

Millions come to AmazingRibs.com every month for quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 4,000 pages and we don’t have a big corporate partner like TV network or a magazine publisher to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club, but please don’t think of it as a donation. Members get 21 great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial membership, and help keep this site alive.


Post comments and questions below

grouchy?

1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

Moderators

  Max

Click for comments...

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


GrillGrates Take Gas Grills To The Infrared Zone


GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Is This Superb Charcoal Grill A Kamado Killer?


The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal


Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker


Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


The Undisputed Champion!

Thermapen One Instant Read Thermometer

ThermoWorks’ Thermapen ONE provides an accurate reading in one second or less. The ONE also includes features that are common on high-end instruments: automatic backlight, rotating display, and water resistant seals. Don’t accept cheap substitutes.
Click here to read our comprehensive Platinum Medal review