Cajun Andouille Sausage | Recipe Cart
If you are not familiar with making sausages at home, I wrote a basic tutorial on how to make sausage on my friend Elise's website, Simply Recipes. If you are s
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Cooking tools:
- Food grinder
- Stand mixer
- Sausage stuffer
- Saute pan
- Mixing bowl
- Airtight container
- Freezer
- Kitchen scale
- Chef's knife
- Cutting board
- Needle
- Clothes drying rack
- Gas burner
- Lighter
- Smoker
- Oven
- Instant-read thermometer
- Wax paper
- Plastic wrap
- Aluminum foil
- Colander
- Measuring spoon
- Measuring cup
- Spoon
- Kitchen timer
- Oven mitt
- Kitchen towel
Ingredients
- 1 cup onion, (diced)
- 1 tablespoon lard or peanut oil
- 3 1/2 pounds venison, (pork, beef or other meat)
- 1 1/2 pounds pork belly or fatty shoulder
- 33 grams kosher salt, (about 3 tablespoons)
- 4 grams Instacure No. 1, (about a heaping teaspoon)
- 25 grams dry milk, (about 1/3 cup (optional))
- 3 tablespoons minced fresh garlic
- 2 teaspoons cayenne
- 2 tablespoons sweet paprika
- 1/2 teaspoon clove
- 1/4 teaspoon allspice
- 2 teaspoons dried thyme
- 1 teaspoon powdered mustard
- 1/2 cup red wine or beer ((put in fridge to keep it cold))
- Hog casings
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