Andouille Sausage

Andouille Sausage is the classic Cajun smoked sausage. Great on it’s own or mixed into dishes like Gumbo and Jambalaya or even mac and cheese. Made from pork, garlic and plenty of spices.

Making homemade smoked sausage is really quite simple to do at home. It’s great way to control the ingredients plus the level of heat and spiciness when you make it yourself. We also have a simple Boudin sausage recipe if you are into sausage making.

Just take me to the recipe! You can find the printable recipe card by scrolling all the way to the bottom. I am including the step by step photos and instructions just below, if you have questions after reading the recipe.

Ingredients for Homemade Andouille

• pork shoulder
• bacon ends and pieces
• Blackened Seasoning
• kosher salt
• minced garlic
• jalapenos
• olive oil
• pork casings

What is andouille sausage?

Andouille sausage is a smoked sausage that originated in France and became especially popular in Cajun and Creole cooking in Louisiana. It’s typically made with pork, garlic, onions with blackened seasonings, smoky flavor and a coarse texture.

How to Make Andouille Sausage

1. Cut pork shoulder into large chunks. Mix pork shoulder and bacon ends together.
2. Run through a sausage grinder using the large plate.
3. Mix ground pork with minced garlic, jalapeños, blackened seasoning, kosher salt and olive oil.

4. Run through the sausage grinder once more on the large plate setting.
5. Rinse and separate pork casings. Place pork casings on sausage stuffer and fill with ground pork mixture.
6. Twist into links and tie ends.
7. Refrigerate links for 16-24 hours.

8. Prepare smoker or grill to a 300° fire, using pecan, oak or hickory for the best smoke flavor.
9. Place sausage links over indirect fire for 45 minutes to 1 hour, or until internal temperature reaches between 150° and 165°.
10. Cool sausages slightly before slicing. Casings can be removed or left on sausages.
11. Store smoked andouille sausages in zip top bags in refrigerator up to one week. Freeze for up to 3 months.

There are scores of ways to make andouille sausage. It is sometimes made with wine and being smoked, it’s easy to incorporate what meat you have on hand. It works great with venison and other wild game when mixed with pork.

Andouille can be cooked fresh before smoking and filling into casings but traditionally it is smoked. It took me a bit to get by over thinking the pork casings. I try to stop and think that I don’t blink an eye if it comes from the grocery store.

How is andouille sausage different from regular sausage?

Andouille sausage has a much bolder flavor than many traditional smoked sausages. It’s heavily seasoned, smoky and often a little spicy. Regular smoked sausage tends to have a milder flavor and softer texture while andouille has a more coarse texture with Cajun-inspired spices.

Can I substitute andouille sausage?

Yes. If you don’t have andouille sausage, you can substitute smoked sausage, kielbasa or even chorizo depending on the recipe. Keep in mind that andouille has a smoky, spicy flavor, so milder sausages may change the overall taste of the dish. If you want more heat, add a pinch of Cajun seasoning or red pepper flakes.

This smoked sausage recipe makes about 6 pounds of sausages, so you can make quite a few meals quickly when you have it stored in your freezer. We love it in this Sausage Potato Skillet and a Low Country Boil.

If you try this Andouille Sausage Recipe, please leave a comment and a star rating to let everyone know how it turned out.

Our Favorite Recipes with Andouille Sausage