Andouille Sausage – Grilling Gala 2019

Name: Andouille Sausage
Yield: 5 pounds
Ingredients: 5 pounds boneless pork butt - 25% fat, cubed; 4 Tbsp Salt; 2 Tbsp Thyme, fresh chopped; 1 Tbsp Carraway seed; 1/2 cup Garlic, minced; 3 Tbsp Black Pepper; 1 Tbsp Chili Powder; 1/2 Tbsp Cayenne Pepper; 1 Cup Iced Water; 1/2 tsp Curing salt; Hog Casings

Have you ever ventured into the world of homemade sausage? This recipe is the next step for you adventurous cooks.

This homemade sausage mix is perfectly seasoned to give a little hit of spice and blend of seasoning. Throw it on your Traeger to give it depth of flavor and balance to the heat.

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Andouille Sausage

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By Chef Todd Leonard – Serves: 5 pounds

Enjoy your own ground meat in this fresh Andouille Sausage recipe.

Ingredients

5 pounds boneless pork butt - 25% fat, cubed

4 Tbsp Salt

2 Tbsp Thyme, fresh chopped

1 Tbsp Carraway seed

1/2 cup Garlic, minced

3 Tbsp Black Pepper

1 Tbsp Chili Powder

1/2 Tbsp Cayenne Pepper

1 Cup Iced Water

1/2 tsp Curing salt

Hog Casings

Instructions

1

Mix all ingredients together and send through the grinder.

2

Stuff casings and allow to chill completely before cooking.

3

Smoker in smoker at 200 for about 30-40 minutes.

Serve your sausage with Chef Todd’s Rooty Toot Baked Beans!

Visit this post for more recipes from our 2019 Grilling Gala.

Chef Todd's Sweet BBQ Rub- Grilling Gala 2019 Grilling Gala Recap - 2019