Andouille Recipe - Cooking Index
Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots fo garlic. Sliced about 1/2 inch thick and greilled, it makes a...
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- andouille recipe andouille was a great favorite in nineteenth-century new
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingindex.com.
Ingredients
- 1 1/2 Yards large sausage casing about 2-3 inches wide
- 4 lbs 1816g / 64oz Lean fresh pork
- 2 lbs 908g / 32oz Pork fat
- 3 1/2 tablespoons 52ml Finely minced garlic
- 2 tablespoons 30ml Salt
- 1/2 teaspoon 2.5ml Freshly ground black pepper
- 1/8 teaspoon 0.6ml Cayenne
- 1/8 teaspoon 0.6ml Chili powder
- 1/8 teaspoon 0.6ml Mace
- 1/8 teaspoon 0.6ml Allspice
- 1/2 teaspoon 2.5ml Dried thyme
- 1 tablespoon 15ml Paprika
- 1/4 teaspoon 1.3ml Ground bay leaf
- 1/4 teaspoon 1.3ml Sage 5
- 1 Colgin's liquid hickory smok
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