This is a print preview of "Homemade Louisiana Andouille Sausage (No Grinder Required)" recipe.

Homemade Louisiana Andouille Sausage (No Grinder Required) Recipe
by myra byanka

Homemade Louisiana Andouille Sausage (No Grinder Required)

A great addition to gumbo, red beans and rice, etoufees, and anywhere you want a sausage with a garlic kick.

Rating: 4.8/5
Avg. 4.8/5 2 votes
Prep time: United States American
Cook time: Servings: 16 servings

Ingredients

  • 4 lbs. ground pork
  • 2-3 tbs. cracked black peppercorns
  • 2 tbs. Hungarian paprika
  • 1/4 cup minced garlic (comes in a jar)
  • 1 tbs. thyme
  • 2 tsp. rubbed sage
  • 1 tbs. seasoned salt
  • 1 tbs. onion powder
  • 1 tsp. allspice
  • 1/2 tsp. ground bay leaf
  • 1 tbs. cayenne pepper

Directions

  1. Mix ingredients in a bowl until well-blended.
  2. Refrigerate at least one day.
  3. Make however much you want into patties, logs, or just cook it in a skillet.
  4. Freeze the rest.