Homemade Andouille Sausage

Remove the skin from the pork shoulder; it can be used to make chicharrons.

Cut as much meat from the bone as possible and chop it into small pieces.

Slice up 1 pound of pork fat and mix it with the pork pieces.

Add salt to the meat mixture.

Optional: add curing salt for pink color.

Optional: add milk powder to prevent drying out.

Add minced garlic, cayenne pepper, smoked paprika, allspice, ground cloves, parsley, and ground mustard to the meat mixture.

Mix everything together and refrigerate to chill and marinate.

Soak hog casings in warm water for 1 hour.

Chop 2 onions and fry them in a cast iron skillet until caramelized, about 10 minutes.

Mix the caramelized onions with the spiced meat.

Grind the spiced meat using a meat grinder; add red wine to change the texture of the meat.

Chill the sausage mixture in the fridge again.

Thread the soaked hog casings onto a funnel under running water to lubricate them.

Attach the casing to the grinder and stuff the sausage, being careful not to overstuff.

Curl the sausage into one long rope; tie ends together if it breaks.

Slow cook the sausage until the internal temperature reaches 155°F.

Sear the sausage in a cast iron pan on both sides, then add water and cover to cook thoroughly.

Equipment Needed

Spice Level:

Allergens