andioulle sausage
(1 rating)
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Delicious served with Cheese, Crackers, and Wine. Great in Soups and Jambalaya.
(1 rating)
yield
serving(s)
prep time
1 Hr
cook time
6 Hr
Ingredients For andioulle sausage
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3 lbground pork butt
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2 clovegarlic
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1 tspgravy master/kitchen bouquet
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1/2 tspkosher salt
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2 Tbsppaprika
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1/2 tspcayenne pepper
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1 Tbsponion powder (or) minced onion reconstituted
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2 tspdry thyme
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1/2 tspground sage
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1/2 tspall spice
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1/2 tspmorton's tender quik curing salt
How To Make andioulle sausage
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1Mix all ingredients together
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2Measure out two dry cups of mixture and mold into a loaf in the center of a piece of full with double area as the loaf will make.
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3Wrap foil around loaf. Then twist ends of foil like a tootsie roll. Roll the foil log until a nice and even log of saugage is made. From time to time you might need to twist the foil ends to make tighter and tighter. (This is a great substitute to intestine casings - YUK!)
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4Should make about 3 logs. Place on rack on top of a cookie sheet. Bake for 3 hours at 200-225 degrees. When done place in refrig overnite to cool. When completely cool snip of foil crimp ends and store as usual until ready to serve.
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