ANDOUILLE SAUSAGE
Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences. Pack any unused sausage casings in a jar with salt.
Provided by Edward
Categories Meat and Poultry Recipes Pork
Time 1h35m
Yield 24
Number Of Ingredients 12
Steps:
- Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.
- Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.
- Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
- Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
- To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 0.7 g, Cholesterol 72.2 mg, Fat 45.8 g, Fiber 0.2 g, Protein 15.6 g, SaturatedFat 16.3 g, Sodium 627.5 mg, Sugar 0.1 g
ONE POT ANDOUILLE SAUSAGE SKILLET PASTA
This dish comes together so easily in one skillet. Even the pasta gets cooked right in the pan!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes. Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes. Serve immediately.
ANDOUILLE SAUSAGE JAMBALAYA
Get a taste of The Big Easy with this New Orleans-inspired Andouille Sausage Jambalaya. This Andouille Sausage Jambalaya is packed with flavor.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Mix flour and seasonings in shallow dish. Add chicken; turn to coat both sides of each thigh. Heat oil in Dutch oven or large deep skillet on medium heat. Add 4 chicken thighs; cook 4 min. on each side or until each is golden brown on both sides. Transfer to plate, reserving drippings in pan. Repeat with remaining chicken.
- Add onions, green peppers and garlic to drippings in pan; cook and stir 5 min. Stir in tomatoes, barbecue sauce and sausage. Return chicken and any juices from plate to tomato mixture; simmer 25 min. or until chicken is done (165ºF), stirring occasionally. Meanwhile, bring broth to boil in medium saucepan. Stir in rice; cover. Simmer on medium-low heat 20 min. or until broth is absorbed and rice is tender.
- Add shrimp to tomato mixture; simmer 8 min. or until shrimp turn pink.
- Spoon rice into shallow bowls; top with chicken mixture and parsley.
Nutrition Facts : Calories 410, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 120 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
CAJUN CAULIFLOWER RICE WITH ANDOUILLE SAUSAGE
Make Cajun Cauliflower Rice with Andouille Sausage when you need a fast, flavorful, low-carb, veggie-packed dish that's ready in 30 minutes.
Provided by Marjory Pilley
Categories Main Course
Time 25m
Number Of Ingredients 15
Steps:
- If making the DIY Cajun spice blend, add all of the spices to a small bowl, mix together and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add diced onions, celery, and bell peppers to the skillet and cook for about 3 minutes to begin softening the vegetables.
- Add sliced sausage to skillet and cook for about 7 minutes more until sausage is cooked through and browned.
- Add cauliflower rice and Cajun spice blend to the skillet and stir to combine.
- Cover and cook for about 5 minutes. There's no need to stir.
- Uncover and top with optional garnish, such as parsley or green onions.
- Salt and pepper to taste.
Nutrition Facts : Calories 399 kcal, Carbohydrate 16 g, Protein 21 g, Fat 29 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 1125 mg, Fiber 6 g, Sugar 7 g, TransFat 1 g, ServingSize 1 serving
ANDOUILLE SAUSAGE SOUP
Make and share this Andouille Sausage Soup recipe from Food.com.
Provided by Babushka
Categories Meat
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix together in large pot the broth, 1 cup of water, beans, tomato, onion, and garlic. Heat mixture to a simmer.
- Slice and cook sausage in a seperate pan with 1/2 cup water.
- Add sausage, spinach,pastina, and spices to pot.
- Continue to cook on low heat for 1 hour. Stirring occasionally.
- Serve with bread.
Nutrition Facts : Calories 394.1, Fat 21.8, SaturatedFat 7.4, Cholesterol 43.8, Sodium 1415.3, Carbohydrate 25.9, Fiber 6.2, Sugar 3.3, Protein 24.5
HOMEMADE ANDOUILLE SAUSAGE
Provided by Food Network
Categories main-dish
Time 2h2m
Yield about 2 pounds
Number Of Ingredients 19
Steps:
- Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.
- To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.
- Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties.
- Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours. Remove from the smoker and use as desired.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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14 RECIPES THAT USE ANDOUILLE SAUSAGE - THE SPRUCE EATS
From thespruceeats.com
Occupation Cookbook Author And PhotographerPublished 2011-07-24
- Sausage and Shrimp Gumbo. Andouille sausage and shrimp make this wonderful gumbo hearty and delicious. Chock full of vegetables, including the traditional okra, this gumbo takes on a nice shrimp flavor by adding them to the recipe early on.
- Creamy Mushroom Soup With Cheddar and Andouille. This creamy mushroom soup gets a little kick with the addition of andouille sausage. The sausage is cooked, and then the mushrooms are sauteed in the drippings, adding a bit of decadence to this dish.
- Speckled Butter Beans With Andouille Sausage. Butter beans are actually lima beans and a popular ingredient in the South. If you are not a fan of lima beans, don't pass by this recipe—the slow cooking makes the beans tender, and when combined with andouille sausage, take on delicious flavor.
- Andouille Macaroni and Cheese. Pump up the flavor of regular old mac-n-cheese with the addition of andouille sausage, along with a bit of Cajun seasoning.
- Spicy Kale and Mustard Greens With Sausage. Turn a side of cooked greens into a filling main dish with the addition of andouille sausage. The Cajun seasoning brings another level of spice, and the lemon juice and cherry tomatoes add the right amount of acidity.
- Instant Pot Jambalaya. The Instant Pot makes preparation a cinch in this Creole-style jambalaya. Andouille sausage, chicken, and vegetables are sauteed, and then the seasonings, stock, canned tomatoes, and rice are added and pressure cooked.
- Spicy Breakfast Casserole With Andouille Sausage. Start your day off with a kick with this egg casserole featuring andouille sausage and Creole seasoning.
- Purple Hull Peas and Sausage. Fresh purple hull or black-eyed peas grow very well in the South, which is why they are a popular ingredient in Southern-style dishes.
- Spicy Sausage and Penne Casserole. If you and your family are fans of mac-n-cheese and also love a smokey sausage, this casserole recipe is the perfect combination.
- Potato Casserole With Andouille Sausage. Bring a bit of zip to a cheesy potato gratin with andouille sausage, chopped pepper, and Cajun spices. A creamy cheese sauce is layered with cooked potatoes and the sausage and vegetable mixture to make a casserole that is ideal for a cold winter night.
HOW TO MAKE AUTHENTIC LOUISIANA ANDOUILLE SAUSAGE AT HOME
From amazingribs.com
3.9/5 (53)Cuisine American, Southern
- Prep. Roughly chop all the pork shoulder into 1/4" pieces. You will grind about 2/3 of the mix and the other 1/3 will be left as chunks. Chop the fat back into 1/2” pieces (you’ll grind all of that).
- Place about 2/3 of the pork and all the fat back into the freezer to chill for 15 to 20 minutes. Toss a coarse die for the grinder and all the parts that will contact the meat into the freezer too. Don’t freeze the meat solid. Just firm it up.
- Put the remaining 1/3 of the pork in the grinder bowl and mix in the Prague Powder #1, salt, and Cajun Seasoning. Put the bowl in the fridge. You want to keep everything cold.
- Once the meat, fat, and grinder parts in the freezer have chilled for 15 to 20 minutes, remove them and assemble your grinder.
ANDOUILLE SAUSAGE AND POTATO TACOS RECIPE - FOOD & WINE
From foodandwine.com
Servings 4Total Time 45 mins
- Preheat the oven to 400°. Meanwhile, in a large skillet, cook the andouille over moderately high heat until the fat is rendered and the andouille is browned, about 7 minutes. Using a slotted spoon, transfer the andouille to a paper towel-lined plate.
- Add the potatoes to the skillet and stir to coat with fat. Cover and cook over moderately low heat until the potatoes are tender and browned, about 20 minutes. Meanwhile, wrap the tortillas in foil and heat them in the oven.
- Add the andouille, jalapeño, scallions and cilantro to the potatoes and stir well. Season the mixture with salt and pepper and transfer to a bowl. Pass the warmed tortillas, cheese, sour cream and hot sauce at the table.
7 ANDOUILLE SAUSAGE RECIPES THAT MAKE GREAT COMFORT MEALS!
From cookingchew.com
5/5 (1)Category Meal PlanningServings 1Estimated Reading Time 5 mins
- Lentil and andouille sausage soup. This lentil soup combines andouille sausage, chicken broth, and veggies such as onions, carrots, celery, and garlic so expect a flavorful taste every time you have one.
- Corn chowder with andouille sausage. Another good recipe to add to your arsenal is this corn chowder with spicy andouille sausage. When I tried this dish for the first time, I fell in love!
- Andouille sausage bites. Serve these andouille sausage bites at any holiday party and you’ll be amazed to see your guests asking for more. These bites are flavored with smoked andouille sausage, ketchup, BBQ sauce, and Worcestershire sauce.
- Jambalaya. Packed with veggies, chicken breast, rice, shrimp, seasonings, and andouille sausages, this Jambalaya will give you another level of eating experience for its savory and smoky notes.
- Jambalaya pasta. Who said that andouille sausages are only for rice-based dishes? Pasta will do, too! It’s almost similar to a Jambalaya dish but instead of rice, they use fettuccine or penne pasta that provides an Italian touch with a hint of Louisiana’s food scene into the recipe.
- Cajun sausage, potatoes, and green beans. I’m fond of dishes that have potatoes in it and finding this dish is like opening a treasure box! YUMMY! It mixes andouille sausages, red potatoes, fresh mushrooms, and green beans, and dizzles with buttery broth resulting in a flavor-packed and hearty meal.
- Cajun breakfast skillet. Choosing how to cook andouille sausages aren’t as hard as you think. Just like this Cajun breakfast skillet! It’s super easy! Start your morning off right with this scrumptious breakfast meal.
CLUB FOODY | HOMEMADE ANDOUILLE SAUSAGE RECIPE • A ...
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Ratings 3Servings 10Cuisine Creole/CajunCategory BBQ-Grilling
- In a bowl, combine all the ingredients except grapeseed oil and casings. Cover tightly with plastic wrap, making sure it touches the the surface and refrigerate for 1 to 2 days. *Don’t be shy with the spices as the meat will absorb most of them, making the sausage weaker in taste.
- When ready to grind, remove the meat from the fridge and process, using the large grinder plate . Cover with plastic wrap making sure it touches the meat, and transfer back to the refrigerator for 30 to 45 minutes or until the meat is cold again.
- Lightly grease the sausage nozzle with grapeseed oil or any other flavorless oil. Slide hog casing on the nozzle.
- Remove the meat from the fridge and make a small patty. Cook it; taste and adjust seasoning if needed.
17 ANDOUILLE SAUSAGE RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2022-01-06Category Recipe Roundup
- Shrimp Gumbo with Andouille Sausage. When it comes to Cajun, Creole, or New Orleans meals, gumbo falls somewhere near the top of the list. You can’t talk about Cajun cuisine and not include it.
- Instant Pot Jambalaya. If you want good Louisiana fare but aren’t in the mood for gumbo, jambalaya is the natural alternative. You can make it in just 35 minutes in your Instant Pot.
- Andouille-Stuffed Peppers. Stuffed peppers are always a fun and (relatively) easy hit with most people. Use this six-ingredient recipe if you’re looking to make some stuffed peppers with a bit of New Orleans flair.
- Chicken Andouille-Stuffed Peppers with Roasted Green Beans. If you’re in the mood for stuffed peppers but want something a bit milder, this recipe is one you’ll enjoy.
- Andouille Sausage Pot Pie. We usually think of chicken, turkey, beef, or veggies when we think of pot pies. While it might not be as well-known, this Andouille sausage pot pie is equally delicious.
- Butternut Squash Stew with Andouille and Quinoa. If you’re looking for a chunky, filling stew that’ll warm your belly on a long, cold night, this one is a great choice.
- Stuffed Pork Chops. Tender, succulent pork chops are always a great dinner option, but when you stuff those pork chops with pecans, celery, carrots, Andouille sausage, and herbs, they become even better.
- Cornbread Stuffing with Andouille Sausage. This cornbread stuffing recipe is pretty much the same thing you’ll use to stuff the pork chops above. But as you can imagine, it tastes just as good on its own.
- Andouille Sausage with Sweet Potatoes and Brussels Sprouts. This tasty meal is a testament to how much yumminess you can fit onto a single sheet pan.
- Skillet Cajun Potatoes with Andouille Sausage. This skillet meal takes only 10 ingredients (including salt and pepper) and less than an hour to make, and it has everything you need for a hearty, all-in-one meal.
ANDOUILLE SAUSAGE RECIPE - HOW TO MAKE ANDOUILLE SAUSAGES
From honest-food.net
4.8/5 (27)Total Time 5 hrsCategory Cured Meat, Main CourseCalories 146 per serving
- Heat the lard or peanut oil in a small saute pan and cook the onions over medium heat until they are soft, translucent and slightly browned on the edges. Remove from the pan and let cool.
- While the onions are cooking, take about 10 to 15 feet of casings (typically three lengths) and submerge them in warm water.
- Make sure you remove as much silverskin as possible from your meat. Cut the meat and fat into 1 to 2 inch chunks and toss with the salt, Instacure, dry milk, garlic, cayenne, paprika, clove, allspice, thyme and powdered mustard. You need the Instacure No. 1 as a safety measure when you smoke the links; if you don't plan on smoking them, you need not use this. You need the dry milk to help the links hold onto their moisture: If you skip this, they will still taste good, but they will shrivel up when you chill them. Put everything in a container and freeze for 30 minutes to 1 hour, or until the mixture is 35°F or colder.
- Grind the onions, meat and fat through the coarse die. (If you are using the KitchenAid Food Grinder set the mixer on the No. 4 speed) Andouille is most typically a country-style, coarse sausage. If you want, you can even hand-mince the meat yourself. TIP: Hand-mince 1/4 of the meat and fat mixture to get a more interesting texture for your sausage.
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