Andouille Sausage Recipe | Nola Cuisine – Musical-grandhotel – Louisiana Cajun and Creole Cuisine

Name: Andouille Sausage Recipe | Nola Cuisine – Musical-grandhotel – Louisiana Cajun and Creole Cuisine
Ingredients: 5# Pork (I prefer a Boston Butt) Trimmed of tough connective tissue and cut into 2 inch cubes.; 2 tsp of Cayenne or to taste (Remember, if you make it too hot, every dish you make with it will be too hot! Start off with a little, you can add more after you taste the finished seasoning); 1 Tbsp Paprika; 1/4 Cup Chopped Fresh Garlic; 1/8 Cup Fresh Ground Black Pepper; 3 Tbsp Diamond Crystal Kosher Salt; 1 Tbsp Fresh Thyme leaves, chopped; 1 tsp Crushed Red Pepper; 1 healthy pinch Cure #1 (1 tsp. of "cure" per 5# of meat); 1/2 Cup Ice Water

musical-grandhotel.com

From Nola Cuisine I started making my own Andouille a few years back because the stuff they sell in the grocery stores here in Michigan is a joke, you may as we

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Ingredients

5# Pork (I prefer a Boston Butt) Trimmed of tough connective tissue and cut into 2 inch cubes.
2 tsp of Cayenne or to taste (Remember, if you make it too hot, every dish you make with it will be too hot! Start off with a little, you can add more after you taste the finished seasoning)
1 Tbsp Paprika
1/4 Cup Chopped Fresh Garlic
1/8 Cup Fresh Ground Black Pepper
3 Tbsp Diamond Crystal Kosher Salt
1 Tbsp Fresh Thyme leaves, chopped
1 tsp Crushed Red Pepper
1 healthy pinch Cure #1 (1 tsp. of "cure" per 5# of meat)
1/2 Cup Ice Water