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37 responses to “Andouille Sausage Links, Cajun Style”

  1. Andrew


    On a whim, I ran untrimmed venison through a good sharp hand grinder yesterday (a foreleg shank) and it was a beautiful thing. Point being, silverskin isn’t as big a deal as one would think if the grinder has the teeth and balls to cut it. It makes the sausage a lot richer and gives a better snap on the bite. I ran beef neck tendon through a grinder along with some other trim and it really added to the recipe’s texture.

  2. Russell

    I love seeing all the variations. I use red wine vinegar instead of wine or beer, more paprika, a little chopped italian parsley, and no milk powder. Then hot smoke it. Sometimes I’ll add in some chopped roasted red bell pepper too, just for kicks.

  3. The Mom Chef ~ Taking on Magazines One Recipe at a Time

    Some day I’d love to get into making my own sausage, I really would. That’s even more true after seeing those gorgeous beauties up there. I need my daughter to grow up a little more first though. Saving the recipe for sure! Many thanks.

  4. Tom

    I’m pretty sure Jackrabbit and andouille would make a fine gumbo! Just saying!

  5. True

    Oh man Hank, you’ve got me drooling. I love New Orleans cuisine and andouille is near the top of the list. If I’m not mistaken, there are a lot of similarities between andouille and linguica no? A little more of this and a little less of that possible to tweak to the Portuguese palate?

    Tom’s comment above is right on the money. Rabbit would make a fantastic gumbo. I’ve had it with pigeon as well which ROCKED. Make your roux DARK though to stand up to the flavor of the meat.

    Here’s a couple of ideas from my blog for something to do with that andouille if you grow weary of eating it straight:



  6. Kevin

    I pound a lot of ducks in my hood, I’m always looking for another fun way to use the “fish eaters’… What are your thoughts on making Andouille sausage with duck and pork?

  7. fishguy

    these look great! Can I use instacure #2 inplace of #1?

  8. kita

    You may have just bumped 4 or 5 things of my list to make to add these sausages.

  9. Andrew

    Couldn’t you substitute Instacure #2 for #1, but not vice versa, so long as the salt bill wasn’t too high?

  10. Kodi

    Hank, love reading your blogs. First time to post. I thought what made an andouille an andouille was the grain of meat used, or less processed. I’m from Louisiana and I’m working in Illinois. I laugh when people pronounce it (anduelly).The L is silent. ; )

  11. Robert Richards Recipes

    Now this recipe excites me a lot! I’m gonna have to make it this coming weekend for sure.

  12. Don


    CURE #1
    Some Other Names:
    Pink Salt;
    Tinted Cure Mix (TCM);
    Tinted Curing Powder (TCP);
    Prague powder #1;
    InstaCure #1;
    Modern cure;
    D.Q. powder;
    L.E.M. cure;
    Sure Cure;
    Fast Cure;
    Speed Cure

    This premix is use in meats and sausages that require a short curing time, and will be smoked, cooked or canned. It is a blend of salt and sodium nitrite, and of course it has the curing properties of sodium nitrite. The salt is added as a carrier and to make it easier to measure. In the United States it is dyed pink, so chefs and the home user will not mistake it for salt or sugar. Though it goes by several different brand and generic names, they all have the same formula of 93.75% salt, and 6.25% sodium nitrite (1 pound of salt plus 1 ounce of sodium nitrite).

    Cure #1 can be used as a dry brine (dry cure) or in a wet brine (pickle). It provides the same curing properties of sodium nitrite, and is considered a quick cure, because it starts curing immediately upon contact with the meat. As mentioned earlier, this type of cure is used for curing meats for a short period of time that will be cooked, smoked, or canned. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, sausages and other products too numerous to mention.

    NOTE: This is not interchangeable with cure #2, or any of the Morton brand name cures. Also do not mistake this for recipes calling for sodium nitrite, which means pure sodium nitrite.

    Use as directed, more is not better and it can be toxic. To ensure that the cure is distributed more evenly in your sausage, mix it with the liquid that your recipe calls for, or mix it with the meat prior to grinding.

    Use as follows:
    Cure per pound of ground meat/fat:
    Amount of Meat/Fat Amount of Cure
    Vol. Wt.
    1 lb. 1/4 tsp. .05 oz.
    2 lbs. 3/8 tsp. .08 oz.
    3 lbs. 1/2 tsp. .10 oz.
    4 lbs. 3/4 tsp. .15 oz.
    5 lbs. 1 tsp. .20 oz.
    10 lbs. 2 tsp. .40 oz.
    15 lbs. 1 Tbsp. .60 oz.
    20 lbs. 1 Tbsp. + 1 tsp. .80 oz.
    25 lbs. 1 Tbsp. + 2 tsp. 1.00 oz.
    50 lbs. 3 Tbsp. + 1 tsp. 2.00 oz.
    100 lbs. 6 Tbsp. + 2 tsp. 4.00 oz.

    CURE #2
    Some Other Names:
    Prague powder #2;
    InstaCure #2;
    Modern cure #2;
    D.Q. powder #2

    his cure is a blend of salt and sodium nitrite and sodium nitrate. The salt is added as a carrier and to make it easier to measure. In the United States it is dyed pink, so chefs and the home user will not mistake it for salt or sugar. It goes by several different brand and generic names, but they all have the same formula of 89.75% salt, and 6.25% sodium nitrite, and 4% sodium nitrate (1 pound of salt, plus 1 ounce of sodium nitrite, plus .64 ounce of sodium nitrate).

    Cure #2 has the same curing and food preservative properties as sodium nitrite, and the extended curing time of sodium nitrate. It is specifically formulated to be used for making uncooked dry cured products that require several weeks to several months to cure. Dry curing meat or sausage properly cannot be done with Cure #1 which contains sodium nitrite only; it dissipates too quickly.

    Cure #2 can be compared to the time release capsules used in medicines – the sodium nitrites start working immediately, while the sodium nitrates slowly reduce over time into sodium nitrites. Thus allowing for the much longer curing times required to dry cure, which can take up to 6 months. Generally used in such sausages as pepperoni, hard salami, geonoa salami, prosciutto hams, dried farmers sausage, capicola and others that do not require cooking, smoking, or refrigeration.

    NOTE: This is not interchangeable with cure #1, or by any of the Morton brand name cures. Nor is it interchangeable with sodium nitrate or saltpeter which is measured differently and has different curing times. Also do not mistake this for recipes calling for sodium nitrate or sodium nitrite, which means pure sodium nitrate or pure sodium nitrite.

    How to Use: Measures the same as cure #1 (see above).

    Use as directed, more is not better and it can be toxic. To ensure that the cure is distributed more evenly in your sausage, mix it with the liquid that your recipe calls for, or mix it with the meat prior to grinding.

    Just as cure #1, when using cure #2 additional salt needs to be added to your sausage. Cure #2 can be used as a dry brine (cure) or in a wet brine (pickle).

  13. Adventures in Andouille

    […] on his website after making 50 pounds of this for a catering project. What would my family like? Andouille! Even better, I had almost all the ingredients. Beth put all the pieces to the grinder together, […]

  14. Get Lucky in 2013 with New Year’s Day Pork Recipes — pork, knife & spoon

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  15. casey

    How about bacon grease in place of lard/oil?

  16. Anthony Pickering

    Could you use duck for this ?

  17. Bradley Carleton

    I made some with goose leg meat minus the Instacure….and smoked them over applewood with stovepipe porter beer. Wow!

  18. Bob

    First, I love your site and the recipes are great. My question for this recipe and many others calling for your short cures (cure #1), couldn’t I just cold smoke them around that 50 degree mark overnight and then finish them off either with hot smoke or in a dish?

    As long as they were cooked after, I could also freeze them immediately after the cold smoking?

  19. Keith Cag.

    Hey Hank, long time follower and I’m a coonass from Louisiana. I love to cook! You asked for tips on andouille sausages, well traditionally andouille is spiced with cayenne,black pepper, salt garlic and thyme; then it is heavy smoked over Pecan wood and sugar cane stalks. the sugar from the cane coats the sausages and they become almost black. The sugar coating the sausages really sucks up the smoke!

  20. Keith Cag.

    You ought to give Tasso a try. It’s a spicy cajun style smoked ham. That is one of the primary ingredients here for Cajun Cassoulet.

  21. Krystal

    I made these yesterday (with goose) and they came out great. I just added them with the spices.

  22. Dan

    Just made a batch of andouille with venison yesterday. Came out great. Love the taste. Just one thing…our sausages shriveled up (hog casings) despite dipping them immediately in water after taking them out of the smoker. Is there something we could have done better to prevent this?

  23. Starriddin

    Hi Hank,
    I live in Laplace, La – the Andouille capital of the world. As a 7th generation Louisianian, I thought I would give you the original recipe.

    For 5 Lbs pork butt ground ( traditionally, the pork is cut into 1/2″ cubes, fat included) use 1/2 tbsp Morton’s Tender Quick cure per pound of meat. This is important as Morton’s is about 80% salt and 20% sugar. Do not add additional salt. Add 2 Tbsp red pepper, 1 Tbsp crushed red pepper, 1 and 1/2 tbsp black pepper, 1/2 cup minced garlic, 1 cup dry red wine. That’s it! Mix well and let marinate overnight in the fridge. Stuff into middle Beef casings, not hog casings. Smoke with only Pecan wood and sugarcane if you can get it. It’s okay without the sugarcane. Start with sausage at room temperature and smoker at 130 degrees. Gradually increase the temperature about 10 degrees per hour until the smoker is at 170 degrees. Smoke until meat temperature is 155 degrees. Usually this takes about 9 or 10 hours. Place in ice water bath for 30 minutes.

    The old Cajuns were simple folk who rarely had access to more spices than these. This must be cold smoked so the fat does not render. The fat is what flavors the dishes like gumbo and Jambalaya. I make it this way and it is nearly identical to Bailey’s and Jacob’s Andouille, two famous local Andouille shops here in Laplace. I hope you like it!

  24. hc

    Thanks for the recipe, Hank. I really like the idea of using beer instead of wine; it seems more authentic. I can’t imagine that my Grandfather’s parents had red wine and that’s probably the last generation of my family that would have made their own sausage- until I started a few years ago. I’m pretty happy with mine and I grind ? of my meat through the coarse die and hand-chop the rest into ¼ inch pieces. Having the actual pieces of meat in there is part of what makes it andouille.

    Starriddin, I’m a native also and my Mother used to live in Laplace! I’m in middle Tennessee now so if I want good andouille, I better be looking to make it myself. Thanks for sharing the recipe that is so similar to Jacobs; they are the gold standard I am striving for, too. I used 1 ½ tsp cayenne/ 3 lbs of meat and it had a little zing to it. You are using 3 T cayenne and 1 T pepper flakes/ 5 lbs of meat. That sounds REALLY spicy! I like mine spicy but usually dumb it down a bit to accommodate more delicate palates. How spicy is yours compared to Jacob’s?

  25. fuzzy359

    from southeast Louisiana. we use left over ham to make andouille and smoke with pear wood. also, we smoke turkey with pecan wood and make andouille and resmoke with aged pecan wood

  26. Tami

    I just saw a food show that was talking about making andouille saussage with pork belly. It looked amazing! Would this be possible with this recipe? Any changes to the recipe?

  27. Thomas Archdeacon

    Made this with javelina. Lots of people don’t eat javelina, claiming it’s not good. Many others say as long as you don’t contaminate the meat with musk, it’s good (although very lean). Most people recommended sausage, as the individual cuts of meat aren’t really big, and they are very lean. This recipe was great, although very spicey, and it was hard to judge what the flavor of the javelina really was. I think I will use the rest of the meat to make a different, less spicey sausage, maybe the juniper and sage. We don’t have a stuffer, made patties. However, I think this recipe with javelina in hog casings would be fantastic!

  28. Allen Sonnier

    Just found your site and started reading. Very interesting. Really enjoyed the comments. Hank, I am from Mississippi but lived in Louisiana for 24 years, and for the last 10 years i live in the Philippines. There is no sausage here eatable so i make my own. I started selling my homemade sausage about 4 years ago and now people are coming from all over the world to get some good Cajun Sausage, it is the best. I have really met some nice people here and they always come back for more sausage .

  29. David

    The two things that make Andouille distinctive to me are the larger pieces of meat and the sugar cane with pecan and hackberry smoking. This can almost blacken the casing but gives it a delicious flavor. If you don’t have access to the sugar cane you can put some molasses on the smoking wood.

    Now to figure out how to make Audad sheep palatable.

  30. Steve Olson

    Wow. so happy to have found your website. have had very little success with our home made sausage, but after choosing to try this recipe, and following your instructions to a T, we had great success! Used the appropriate ingredients in our our sausage mix, and had equally good results. Thank you for taking the time to explain the meed for the dry NF milk, cure#1, and added moisture. The sausage was a thing of beauty when I pulled it form the smoker, and when we sampled it, my wife yelled, “This is It’! Everything was spot on moisture, fat content, bind, perfect. really looking forward to making this, and a couple more very soon.
    Thanks Again!

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