Andouille Sausage Recipe -
Andouille Sausage Recipe

Andouille Sausage

Recipe by  

"Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences. Pack any unused sausage casings in a jar with salt."

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Ingredients Edit and Save

Original recipe makes 3 sausages Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    1 hr 35 mins


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 13, 2004

Instead of using the casings to make sausage, I bought a plastic hamburg maker ($4) and make sausage patties.It's a lot easier to deal with than the casings are! I think casings are more "tradition" than useful, now with refrigeration as it is today! I discouvered for the most part, I remove the casings when I use sausage anyhow... It's also easier for making sandwiches! Good Recipe!' ciao

Most Helpful Critical Review
Oct 26, 2009

This is not smoked?!?!? I thought Audouille was a smoked sausage.

May 11, 2008

Fabulous taste...I have a tip for the casings...rinse well and soak them overnight in cold water with 2 cut up oranges (lemons are too acidic and will creates holes in casings)in refigerator. Next day drain and rinse well. My Italian family has been doing this for many, many years making soppressata. It removes that icky intestine odor and makes they whiter also

Oct 27, 2003

When I read the ingredients for this recipe, I could almost taste it! It was a delicious recipe. I did make mine smaller to be able to put them in a roll for a sandwich and on the grill they are PHENOMENAL! This is a 'MUST HAVE' recipe for your list of sausages to make. The liquid smoke gave it a wonderful smokey taste without the smoker.

Jul 06, 2010

I don't really buy sausage links and detest natural casings so I used this recipe(with ground turkey) for my jambalaya. I would have liked a little more spice and I forgot the liquid smoke but the flavor was good regardless. I shaped the meat into little logs and baked it so that I could still slice chunks for the dish. I also used it in AR's tuscan soup recipe. I will be trying this with ground pork when I can find it. Thanks, Edward

Feb 29, 2008

Instead of making sausage, I mixed the ingredients and fried the meat with chopped onions. I then added sliced boiled potato and some eggs that I had scrambled up. The spicing of the meat is incredible. This was a big hit with the family.

Jul 29, 2007

awesome, Hats off to you Edward. Your sausage is just the right blend, to begin with not too hot, it allows you to experiment with it and not set you on fire the first round.

Feb 05, 2010

Sliders are popular these days so this recipe is an excellent alternative to beef sliders-better tasting and much cheaper. I omit the pork fat and casing. I use gloves and squeeze the mixture thoroughly to combine the spices. I form small slider size patties topped with cheese and onions. I've also used this sausage in soups. This recipe is very versatile, you can make the sausage as hot as you like. I am the chef at a sports bar and grill in Dania Beach, Florida. I will be making these Sausage Sliders for the Superbowl representing Louisiana along with Breaded Pork Tenderloin Sliders to represent Indiana


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  • Calories
  • 482 kcal
  • 24%
  • Carbohydrates
  • 0.7 g
  • < 1%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 45.8 g
  • 71%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 15.6 g
  • 31%
  • Sodium
  • 628 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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