Andouille Sausage
Andouille Sausage #1
A garlicky Cajun-style smoked pork sausage with thyme, sage, and a generous pour of red wine — built for gumbo, jambalaya, and red beans.
Ingredients
- 6 lbs ground pork
- 3⅓ tablespoons finely minced garlic
- 1 cup cold red wine
- 3 tablespoons liquid smoke
- 2 tablespoons salt
- 1 tablespoon paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cayenne
- 1 teaspoon chili powder
- ½ teaspoon dried thyme
- ¼ teaspoon ground bay leaf
- ¼ teaspoon sage
- ⅛ teaspoon mace
- ⅛ teaspoon allspice
Instructions
- Combine all ingredients in a large bowl and mix well, working the seasonings, wine, and liquid smoke evenly through the meat.
- Stuff into hog casing.
By William Bayne.