Andouille Sausage
Try this Andouille Sausage recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
pescatarian
- 2 tablespoons red pepper flakes
- 1 cup ice water
- 1 tablespoon paprika
- 1/2 teaspoon allspice
- 4 pounds pork shoulder
- 1/2 teaspoon ground clove
- 1 pound fat back ( i use salt meat and cut back 1 teaspoon
- 2 tablespoons course black pepper
- 2 tablespoons kosher salt (less 1 teaspoon if salt pork is used)
- 2 teaspoons gouund thyme
- 5 tablespoons minced garlic
- 1 teaspoon insecure #1
- 1 tablespoon file'
- Carbohydrate 27.2813101395532 g
- Cholesterol 1288.2023308 mg
- Fat 328.256227601678 g
- Fiber 7.37039579906737 g
- Protein 316.889736205897 g
- Saturated Fat 113.614778037619 g
- Serving Size 1 1 (2568g)
- Sodium 1207.15729403752 mg
- Sugar 19.9109143404858 g
- Trans Fat 33.2971245618373 g
- Calories 4403 calories
Grind pork and salt pork with course plate (I use a 1/2 inch plate. Mix spices with cold water mix with ground meat and stuff into 35 to 38mm casing. Hang until dry I use a fan to hurry the process smoke pecan wood at 100 to 120 for 2 hours 140 for 2 hours then 180 degrees until internal temperature of 155 degrees.
