Andouille

Name: Andouille
Yield: 6.0
Ingredients: 1.5 Each Large Sausage Casing; 4.0 pound Lean Fresh Pork; 3.3333 tablespoon Garlic; 0.5 teaspoon Black Pepper; 0.125 teaspoon Chili Powder; 0.125 teaspoon Allspice; 1.0 tablespoon Paprika; 0.25 teaspoon Sage Inches Wide; 2.0 pound Pork Fat; 2.0 tablespoon Salt; 0.125 teaspoon Cayenne; 0.125 teaspoon Mace; 0.5 teaspoon Thyme; 0.25 teaspoon Bay Leaf; 5.0 teaspoon Liquid Hickory Smoke

Andouille — a community recipe on Potlikkr.

🍽 Serves 6.0

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Ingredients

1.5 Each Large Sausage Casing
4.0 lb Lean Fresh Pork
3.3333 tbsp Garlic
0.5 tsp Black Pepper

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Method (preview)

1
Andouille was a great favourite in nineteenth-century New Orleans. This thick
2
Cajun sausage is made with lean pork and pork fat and lots of garlic.

Sliced about 1/2 inch thick and grilled, it makes a delightful appetiser.

Cook this tonight? 👨‍🍳

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