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Andouille Sausage

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

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Sliced andouille sausage on a cutting board with knife and 2 unsliced links

Andouille Sausage

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. 

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Andouille Cajun Sausage sliced and whole links on a cutting board

How to Make Andouille Sausage:

Pork shoulder cut into chunks and mixed with bacon pieces in a bowl

  • Cut pork shoulder into large chunks. Mix pork shoulder and bacon ends together.

Grinding pork with a meat grinder

  • Run through a sausage grinder using the large plate. 

Adding olive oil to ground pork and spices mixture

  • Mix ground pork with minced garlic, jalapeños, blackened seasoning, kosher salt and olive oil.

Adding sausage mixture to a meat grinder

  • Run through the sausage grinder once more on the large plate setting. 

pork casing on a sausage stuffer

  • Rinse and separate pork casings. Place pork casings on sausage stuffer and fill with ground pork mixture. 

Andouille Sausage links on a sheet pan before smoking

  • Twist into links and tie ends. 
  • Refrigerate links for 16-24 hours. 
  • Prepare smoker or grill to a 300° fire, using pecan, oak or hickory for the best smoke flavor. 

smoking andouille sausage links on a grill

  • Place sausage links over indirect fire for 45 minutes to 1 hour, or until internal temperature reaches between 150° and 165°.

Smoked Andouille Sausages on a grill

  • Cool sausages slightly before slicing. Casings can be removed or left on sausages.

Smoked Cajun sausage on a sheet pan

  • Store smoked andouille sausages in zip top bags in refrigerator up to one week. Freeze for up to 3 months. 

Reheating Andouille Sausage:

  • Sausages are fully cooked and will just need to be reheated after refrigerating or freezing, just bring it up to 145° in the oven or skillet.

Wood cutting board with sliced smoked sausage and 2 links

Andouille sausages are a great dish for game day gatherings or a quick weeknight dinner. I think grilling on the weekend is a great way to meal prep for a busy week. 

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.

Cajun Recipes

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. 

After making a few batches of our own homemade sausages, I’m hooked. It’s really not that time consuming and knowing what actually goes into what I’m cooking is a big bonus.

Spices and salt for andouille sausage We are not big on super spicy foods but we do enjoy Cajun flavors. You can always add in a bit of cayenne to spice up our Cajun recipes if you prefer it spicier.

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. 

Recipes to Make with Andouille Sausage

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Yield: 6 pounds

Andouille Sausage

Andouille Smoked Cajun Sausage on a sheet pan

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

Prep Time 45 minutes
Cook Time 45 minutes
Additional Time 1 day
Total Time 1 day 1 hour 30 minutes

Ingredients

  • 4 pounds pork shoulder, cut into large chunks
  • 2 pounds bacon ends and pieces
  • 1/4 cup Blackened Seasoning
  • 1 teaspoon kosher salt
  • 2 tablespoons minced garlic
  • 2 jalapenos, diced
  • 1/4 cup olive oil
  • pork casings

Instructions

  1. Set up meat grinder with the large grinder plate.
  2. Mix pork shoulder and bacon ends together in a bowl. Run through the meat grinder into a large bowl.
  3. Mix in garlic, jalapeños, blackened seasonings, kosher salt and olive oil.
  4. Add mixture to grinder once more on the large plate setting. 
  5. Place mixture in refrigerator.
  6. Soak pork casings and rinse thoroughly. Place pork casings on sausage stuffer and fill with sausage mixture. 
  7. Twist into links and tie ends. 
  8. Place on a clean baking sheet and refrigerate links for 16-24 hours. 
  9. Using pecan, oak or hickory for the best smoke flavor, make a grill fire or set smoker to 300°.
  10. Set andouille links over indirect heat for 45 minutes to 1 hour. Internal temperature should reach between 150° and 165°.
  11. Cool sausages slightly before slicing, remove casings if desired.
  12. Store smoked andouille sausages in zip top bags in refrigerator up to one week. Freeze for up to 3 months. 

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 855Total Fat: 64gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 217mgSodium: 1557mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 63g

Nutritional calculations are estimated and may not be accurate.

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