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A classic Louisiana staple, this homemade Andouille sausage is robustly seasoned with Cajun spices and double-smoked for a deep, rich flavor. Perfect for gumbo, jambalaya, or grilled on its own. This recipe requires overnight curing.
For 16 servings
Prepare Meat and Casings
Grind the Meat and Mix Spices
Mix the Sausage
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A classic Louisiana staple, this homemade Andouille sausage is robustly seasoned with Cajun spices and double-smoked for a deep, rich flavor. Perfect for gumbo, jambalaya, or grilled on its own. This recipe requires overnight curing.
This cajun_creole recipe takes 240 minutes to prepare and yields 16 servings. At 602.98 calories per serving with 26.49g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Stuff the Casings
Cure and Dry the Sausages
Smoke the Sausages
Cool and Store
For a different flavor profile, add 1 tablespoon of ground mustard seed and 1 teaspoon of ground mace to the spice mix.
While pecan and hickory are traditional, you can experiment with apple or cherry wood for a milder, sweeter smoke flavor.
For a fresh (unsmoked) version, omit the curing salt #1. The sausage must be cooked thoroughly to an internal temperature of 160°F (71°C) within 2-3 days or frozen immediately.
Pork is a complete protein source, providing all essential amino acids necessary for muscle repair, immune function, and building tissues in the body.
This sausage is a good source of B vitamins, particularly B12, niacin, and B6, which are crucial for energy metabolism, red blood cell formation, and maintaining a healthy nervous system.
Pork provides important minerals like selenium, a powerful antioxidant, and phosphorus, which is vital for bone health and energy production.
Cajun Andouille is a coarsely ground, heavily spiced, and double-smoked pork sausage. Its robust, smoky, and spicy flavor makes it a cornerstone ingredient in Louisiana dishes like gumbo and jambalaya.
Andouille sausage is high in protein but also high in fat and sodium. It is best enjoyed in moderation as part of a balanced diet.
A single homemade Andouille link (approximately 113g or 4oz) contains around 570 calories, primarily from protein and fat.
Yes, it is highly recommended for safety. Curing salt #1 (Prague Powder #1) contains sodium nitrite, which prevents the growth of harmful bacteria like Clostridium botulinum during the low-temperature smoking process.
Pecan wood is the most traditional choice for an authentic Louisiana flavor. Hickory and oak are also excellent alternatives that provide a strong, smoky taste.
Once cooled, the sausages can be stored in an airtight container in the refrigerator for up to a week. For longer storage, vacuum seal and freeze them for up to 6 months.