Andouille Sausage is a staple in Louisiana Cajun and Creole cuisine. Its origin is thought to come from France or Germany. In the US, it is made with pork butt and is highly seasoned and usually undergoes two rounds of smoking. First, the meat used as the filling is smoked and once placed in the sausage casing, it is smoked again.
Andouille sausage is one of the key ingredients in jambalaya, gumbo and red beans and rice. However, it can be used in any dish that could be complemented by a smokey piece of sausages. And if cut into larger 1-inch chunks, it is great in a boiled crawfish batch because all of the seasonings get soaked into the sausage and kicks it up another level.
This is not a difficult recipe to make, but it does require some special equipment. Specifically, you will need a meat grinder and medium-sized sausage casings and a smoker. Andouille sausage may be difficult to source outside of Louisiana. If you are unable to find it locally, and don’t want to make it from scratch, you can order it online at Cajun Grocer or NOLA Cajun.
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