Andouille Sausage

Charcuterie  is the branch of cooking devoted to prepared meat products such as ham, bacon, pates, terrines and sausages.  While I haven’t had much experience making any of those things, Mr. Hippie and I have been making sausage for years.  We always use the same recipe, this one courtesy of Emeril Lagasse.  Below I have tripled it because if you’re going to dirty a meat grinder and have to clean it you may as well make a lot of ground meat.

Andouille Sausage


  • Pork butt, about 15 pounds, cut into inch-sized pieces (Boneless is easier, but you’re already cutting fifteen pounds of meat up; how long will it take you to remove a bone??
  • 1 1/2 cups Rustic Rub (Recipe below)
  • 3/4 cup paprika
  • 1 heaping tablespoon file powder
  • 2 T. pepper
  • 3 t. cumin
  • 1 large dried chile, crushed or 1 heaping Tablespoon crushed red pepper
  • 1 1/2 T. garlic powder
  • 1 1/2 T. kosher salt
  • 3/4 cup chopped garlic


  • Place chopped pork and spices into a large bowl stock pot or canning pot.

    Pork and spices

  • Mix the spices and meat well.  Cover and refrigerate for 24 hours.

    Mixed up and ready to marinate.

  • Remove from the refrigerator and pass through a meat grinder.

    Grinding the meat the first time.

  • Pass meat through the grinder a second time.

    After a second grinding.

  • Stuff into 1 1/2 inch casings.

    Stuffer ready to rock.

  • Tie casings at 4-inch intervals to form links.

    Mine aren't actually all 4" long. That big one was the last of the meat so we just stuffed it into one casing.

  • Prepare the smoker.

    Our "smoker" is a gas grill with a stainless steel wood chip box in the bottom.

  •  Place the sausages in the smoker and smoke for 25 to 30 minutes. Remove from the smoker and cool.

    Finished smoked sausages

DISCLAIMER: Smoking twenty minutes will not yield a fully-cooked sausage.  Before consuming, always heat sausages to an internal temperature of 160 degrees to prevent food-bourne illness.

Rustic Rub:

  • 8 tablespoons paprika
  • 3 tablespoons cayenne
  • 5 tablespoons freshly ground black pepper
  • 6 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 6 tablespoons salt
  • 2 1/2 tablespoons dried oregano
  • 2 1/2 tablespoons dried thyme

Combine all ingredients and store in an air-tight container.  Makes about 2 1/4 cups


Filed under food, frugality

3 responses to “Andouille Sausage

  1. Pingback: Dark Days: Chicken Noodle Soup | Notes From a Country Girl Living in the City

  2. Pingback: The Year of Meat | Notes From a Country Girl Living in the City

  3. Pingback: February Charcutepalooza: Bacon | Notes From a Country Girl Living in the City

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