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Cajun andouille sausage is a well known smoked sausage that can be found in Louisiana Creole cuisine. Andouille sausage is made using ground pork, onions, garlic, spices and Cajun seasonings stuffed into a casing. The sausage is then dried and smoked.
A recipe for homemade andouille sausages, Cajun style. How to make andouille sausage at home, with any meat: pork, venison, bear, beef, etc.
Mixing and Stuffing the Sausage. Add the ground pork shoulder and pork fat to the seasoning mixture. Use your hands or a meat mixer to thoroughly combine the ingredients. Gradually add the red wine vinegar while mixing until the sausage mixture becomes sticky and cohesive. Once the sausage mixture is well-combined, it’s time to stuff it into ...
This andouille sausage recipe is authentic and formulated to please cajun cuisine fans. Highly smoked pork and lots of spice make it special.
They are all highly smoked sausages that lend a distinct flavor to typical Louisiana dishes like gumbos and jambalayas. This recipe from the Lake Charles region of Cajun land is straight forward and highly spiced, which is typical of most andouilles.
Andouille Sausage. Course: Main Dishes. Prep Time :0m. Cook Time :0m. Ready In :0m. Add to Recipe Box. Andouille sausage has a rich, smoky flavor. Traditionally, it’s made with pork, salt, pepper and garlic and smoked over pecan wood and sugar cane.
This homemade Andouille sausage is the real thing, and it IS spicy! It’s great for seasoning beans and gumbo; or use it in anything else that calls for smoked sausage. I use pecan or hickory wood for the smoke, but any fruit wood would do.