Andouille

 

Continuing our year of sausage we head to what might possibly be the king of sausage making in this country…Louisiana.  There Andouille is a staple sausage and with good reason.  Used in gumbo or even by itself Andouille is an incredibly flavorful, smoked sausage.  Generally you use a coarse grind on the pork so keep that in mind and go easy on the added fat too.  You can stuff this in a casing, that’s typical and traditional, or you can leave it alone and just cook it without smoking.  Either way it will be delicious.

 

Here is our Andouille recipe:

 

3 Pounds Ground Pork
2 Tbs Minced Garlic
2 Tbs Salt
1 tsp Fresh Ground Black Pepper
½ tsp Cayenne
½ tsp Chili Powder
Small Pinch Mace
Small Pinch Allspice
½ tsp Dried Thyme
2 tsp Smoked Paprika
¼ tsp Ground Bay Leaf
¼ tsp Ground Sage
1 Cup Cold Red Wine