Andouille Sausage

Recipe View 1 hrs Prepare the Casing: Soak the sausage casing in cold water for 1 hour to soften and remove excess salt. Flush the inside of the casing with cold water using a faucet. (1 hour)

Recipe View 5 mins Grind the Meat: Grind the pork and fat through the coarse blade of a meat grinder.

Recipe View 10 mins Combine Ingredients: In a large bowl, thoroughly mix the ground pork, fat, garlic, salt, black pepper, cayenne, thyme, paprika, bay leaf, sage, and liquid smoke. Ensure even distribution of spices. (10 minutes)

Recipe View 5 mins Prepare the Stuffer: Cut the casing into 26-inch lengths and tie a knot in one end. Fit the open end onto the sausage stuffer, sliding it on until it reaches the knot. (5 minutes)

Recipe View 25 mins Stuff the Sausage: Fill the stuffer hopper with the sausage mixture. Gradually feed the mixture into the hopper, allowing the casing to fill and inflate. Stop filling about 1 1/4 inches from the end. (20-30 minutes)

Recipe View 5 mins Tie Off and Finish: Carefully slip the filled casing off the stuffer, smoothing out any bumps. Tightly tie off the open end with string or create a knot in the casing itself.

Recipe View 24 mins Cook the Sausage: Slice the sausage into half-inch rounds and grill in a hot skillet without water for about 12 minutes on each side, or until browned and crisp. (24 minutes)