Andouille originated in France. It is a popular sausage in France and it is often used in French cuisine. Andouille can be found in most grocery stores in the United States.
Andouille from France
Course: MainDifficulty: MediumServings
6
servingsPrep time
15
minutesCooking time
30
minutesCalories
350
kcalIngredients
1 pound pork shoulder, ground
1 pound pork belly, ground
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup red wine vinegar
1/4 cup water
Pork casings, cleaned
Andouille is a type of sausage that is made with pork, spices, and sometimes blood. It is typically smoked and has a strong, pungent flavor. Andouille is a popular sausage in France and it is often used in Cajun and Creole cuisine.
- In a large bowl, combine the ground pork shoulder, ground pork belly, onion, garlic, thyme, smoked paprika, cayenne pepper, salt, and black pepper. Mix well.
- Add the red wine vinegar and water and mix until combined.
- Stuff the mixture into the pork casings.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the andouille sausages on a baking sheet and bake for 30-35 minutes, or until cooked through.
- Serve hot.
Notes
- You can make your own sausage casings by mixing together equal parts ground pork and beef.
- If you don’t have a sausage stuffer, you can use a zip-top bag to stuff the andouille mixture into the casing.
- To cook andouille in a pan, heat a large skillet over medium heat. Add the andouille sausage and cook for 5-7 minutes, or until browned on all sides.
- To cook andouille in the oven, preheat the oven to 350 degrees F (175 degrees C). Place the andouille sausage on a baking sheet and bake for 20-25 minutes, or until cooked through.
- Andouille can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.