ANDOUILLE SAUSAGE
Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences. Pack any unused sausage casings in a jar with salt.
Provided by Edward
Categories Meat and Poultry Recipes Pork
Time 1h35m
Yield 24
Number Of Ingredients 12
Steps:
- Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.
- Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.
- Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
- Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
- To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 0.7 g, Cholesterol 72.2 mg, Fat 45.8 g, Fiber 0.2 g, Protein 15.6 g, SaturatedFat 16.3 g, Sodium 627.5 mg, Sugar 0.1 g
ANDOUILLE SAUSAGE SANDWICH
This andouille sausage sandwich is loaded with sautéed peppers, onions, and a seared split andouille sausage served on a hoagie roll.
Provided by Fox Valley Foodie
Categories Sandwich
Time 10m
Number Of Ingredients 6
Steps:
- Add oil to a skillet set over medium heat and saute peppers and onions until tender-crisp.
- Slice the sausages in half, leaving one side attached so they open like a book.
- In a separate skillet (or in the same skillet, after the vegetables have finished cooking) cook the sausages over medium-low heat until seared and cooked through. Flip the sausages to cook evenly.
- While sausages cook, lightly toast the interior of your hoagie rolls.
- Assemble sandwich by spreading lettuce on the bottom of the bun opening, topped with pepeprs and onion, then a sausage.
Nutrition Facts : Calories 475 kcal, Carbohydrate 43 g, Protein 20 g, Fat 25 g, SaturatedFat 6 g, Cholesterol 55 mg, Sodium 894 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
ANDOUILLE SAUSAGE CREOLE
Steps:
- Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions. Cook, stirring often, 10 minutes or more until vegetables are tender.
- Stir in tomatoes, tomato sauce, tomato paste, red pepper flakes, seasoning salt, bay leaves, 1 cup of water, hot sauce, lemon juice, Worcestershire sauce and sausage. Bring to a boil, lower the heat and cover. Simmer for 30 minutes, stirring occasionally. Remove the bay leaves. Garnish with parsley and serve over grits, if desired.
HOMEMADE ANDOUILLE SAUSAGE
With an incredible combination of ingredients and flavors, this classic recipe is a must try! It's a spicy ingredient you can also use in other recipes... VIDEO https://www.youtube.com/watch?v=ZMerq2YIHQo
Provided by CLUBFOODY
Categories Meat
Time 45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine all the ingredients except casings (you will need 3 hog casings, rinsed). Cover tightly with plastic wrap and refrigerate for 2 days. *Don't be shy with spices as the meat will absorb most of them, making the sausage weaker in taste.
- When ready to grind, remove meat from fridge and process. Cover with plastic wrap making sure it touches the meat, and transfer to the refrigerator for 30 to 45 minutes or until meat is cold again.
- Place hog on a lightly greased nozzle, remove meat from fridge and process, making sure casings are not over stuffed. Prick meat on both sides. To make links, press where link should be made and turn the casing one way. Repeat with the next casing but twisting the opposite way.
- There are three options....
- - If wanted to smoke sausages, dry the casings for 2 hours on a drying rack or wire rack using a fan. Place in a smoker or BBQ for 3-4 hours using wood chips. If using a BBQ, place links on indirect heat source at 160ºF.
- - If cooking right after making them, refrigerate until ready to cook. Add a little olive oil in a medium skillet over medium heat and cook for 12-14 minutes, flipping every 2 minutes (using a net for preventing from splatting).
- - If cooking on the BBQ, grill links at 350ºF for 10-12 minutes flipping every 2 minutes.
- Reference....
- For 2 lbs. of meat, it makes about 8 sausages (1/4 lb. each) and it's good for 4 people. Five pounds of meat will make 20 sausages therefore 10 servings. Also if there's any leftover casings which there probably will be, put them in a container, add plenty of salt, close the lid and transfer to the refrigerator. They will keep for a long, long time!
Nutrition Facts : Calories 569.8, Fat 42, SaturatedFat 14.8, Cholesterol 164.1, Sodium 278.2, Carbohydrate 3.8, Fiber 1, Sugar 1.6, Protein 40.4
ANDOUILLE - STYLE BREAKFAST SAUSAGE
This tastes much like smoked Andouille sausage and in fact, you can stuff this mixture into casings if you wish and smoke the sausages for a bit. But I just mix this up and use as fresh sausage patties for breakfast, or crumbled up in a breakfast burrito, or even in bean soups, etc.
Provided by EdsGirlAngie
Categories Breakfast
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients thoroughly (mashing up by hand works the best--).
- Allow to sit for at least an hour or two; then shape into patties and cook in a very small amount of oil; or crumble and add to breakfast burritos.
- Can also be added to soups.
- Or, this mixture can be increased and stuffed into casings and smoked over soaked hickory chips until sausages reach an internal temperature of 160 degrees then cook about another 10 minutes or until completely done.
Nutrition Facts : Calories 409, Fat 32.2, SaturatedFat 12, Cholesterol 109, Sodium 667.2, Carbohydrate 2.5, Fiber 0.7, Sugar 1.1, Protein 25.9
ANDOUILLE SAUSAGE HASH
Steps:
- Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add sausage; cook and stir until sausage is browned, 6-8 minutes; remove with a slotted spoon. In same pan, add potatoes. Cover and cook over medium heat until potatoes are tender, 6-8 minutes, stirring occasionally. In a greased 11x7-in. baking dish, layer sausage and potatoes., In a small bowl, combine cheese sauce and hot sauce; pour over potatoes. Sprinkle with cheese. Bake, uncovered, until bubbly and cheese is golden brown, 30-35 minutes. If desired, sprinkle with green onions. Let stand 10 minutes before serving., Make-Ahead: Refrigerate unbaked hash, covered, several hours or overnight. To use, preheat oven to 425°. Remove hash from refrigerator while oven heats. Bake as directed, increasing time as necessary until golden brown. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 443 calories, Fat 32g fat (12g saturated fat), Cholesterol 126mg cholesterol, Sodium 1357mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
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