Recipes

Andouille Cajun Sausage
  • Ingredients
  • 2 pounds ground pork
  • 1 teaspoon sugar
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon liquid smoke (optional)
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup water
Directions
  1. Add the pork and remaining ingredients to the mixing bin and process until thoroughly blended
  2. Using the #26 or #29 horn extrude the mixture into the casings and twist off into four- inch links
  3. Poke several holes down the length of each sausage
  4. Refrigerate, uncovered, for 12 to 24 hours to slightly drv and then use within two days or freeze for later use.


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