Cajun-Style Andouille

Cajun-Style Andouille

For those adventurous chefs or home cooks,  the results of this recipe has better flavor than store bought andouille sausage.  The only problem I found was finding a place to purchase the hog casings.

-Sweet Mama Janisse



For 1 Batch(es) ()


  • 1 teaspoon(s) red pepper flakes
  • 2 tablespoon(s) minced garlic
  • 5 pound(s) pork butt (fat and lean), separated, cut into 2 inch cubes
  • 2 tablespoon(s) Kosher salt
  • 1 tablespoon(s) freshly ground black pepper
  • 2 teaspoon(s) cayenne
  • 3 tablespoon(s) paprika
  • 0.25 teaspoon(s) ground mace
  • 0.25 teaspoon(s) dried tyhme
  • 2 tablespoon(s) sugar
  • 0.5 cup(s) cold water
  • 1.5 teaspoon(s) liquid smoke
  • medium or wide hog casings

Cajun-Style Andouille Directions

  1. Mix the garlic, salt, spices, and thyme with the sugar in a small bowl.
  2. Separate the meat and fat into 2 bowls, and rub each thoroughly with the spice mixture. Cover and refrigerate overnight.
  3. Grind the fat in a meat grinder fitted with a 1/4-inch plate. Grind the lean meat using a 3/8-inch plate. Mix the meat and fat together in a large bowl, stir the liquid smoke into the cold water and add to the meat. Knead until the water is absorbed and the spices well blended.
  4. Stuff the mixture into the hog casings. Dry for 2 hours uncovered in the refrigerator.
  5. Hot-smoke in a covered barbeque or smoker at about 250 degrees for 2 1/2 to 3 hours. Don't let them shrivel.
  6. Use immediately or freeze. Makes about 5 pounds.

Nutrition facts

(gluten free, lactose free)