Slice the Andouille into medallions and add to a skillet with a tablespoon of cooking oil. Sauté over medium heat until the sausage is well browned. Don’t worry if the bottom of the skillet turns brown. That’s just extra flavor that will soak into the rice later!
17 Andouille Sausage Foods
Ingredients:
- Shrimp Gumbo with Andouille Sausage
- Instant Pot Jambalaya
- Andouille-Stuffed Peppers
- Chicken Andouille-Stuffed Peppers with Roasted Green Beans
- Andouille Sausage Pot Pie
- Butternut Squash Stew with Andouille and Quinoa
- Stuffed Pork Chops
- Cornbread Stuffing with Andouille Sausage
- Andouille Sausage with Sweet Potatoes and Brussels Sprouts
- Skillet Cajun Potatoes with Andouille Sausage
- Andouille Sausage Vegetable Soup
- Braised Greens with Andouille
- Cajun Shrimp Lasagna Roll-Ups
- Black-Eyed Peas with Andouille Sausage
- One-Pot Andouille Sausage Skillet Pasta
- Instant Pot Black Bean Soup With Andouille Sausage
- Andouille Chicken Sausage Veggie Kabobs (Deconstructed)
Instruction:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Andouille sausage recipe in 30 minutes or less!
20 Ways to Cook Andouille Sausage
We’ve compiled this great list of easy Andouille Recipes to help you decide what to cook with your favorite smoked sausage. Try this easy pasta recipe:
Ingredients:
- 8oz penne pasta
- 12oz andouille sausage
- 8oz shrimp, peeled and deveined
- 8oz boneless skinless thigh or breast, cut into 1 inch chunks
- 3 tbsp Creole seasoning, divided
- 2 tbsp cooking oil
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small onion, diced
- 3-4 garlic cloves, finely diced
- 14oz can diced tomatoes
- 1/2 cup chicken broth
- 1 tsp Louisiana hot sauce
- 3/4 cup heavy cream
- 1 cup shredded parmesan cheese
Instruction:
- Divide 1 tsp of the Creole seasoning between the shrimp and chicken so they can marinate for a few minutes while you’re prepping the other ingredients.
- Cook pasta to your preferred doneness, according to the directions on the package.
- Heat oil in a pot (or very large skillet) over medium high heat. Sear shrimp 1-2 minutes per side, then remove to a plate.
- Add chicken and sausage. Brown 5-6 minutes.
- Push the meats to the edge of the pan, then add in the onion, peppers and garlic. Sauté for a few minutes, until they veggies start to soften.
- Add tomatoes, chicken broth, hot sauce and remaining Creole seasoning. Bring to a low boil, reduce heat to medium low and simmer, uncovered, for about 10 minutes.
- Stir in the cream and shredded parmesan cheese. One the cheese melts and the sauce is a uniform consistency, stir back in the shrimp along with the cooked pasta.
Cajun Andouille Sausage
If you are not familiar with making sausages at home, I wrote a basic tutorial on how to make sausage. If you are smoking these sausages, you’ll need the curing salt No. 1, which you can buy online.
Prep: 120min
Total: 300min
Yield: 20
Serving Size: 1 serving
Nutrition Facts: calories 146 kcal, Carbohydrate 2 g, Protein 23 g, Fat 4 g, Saturated Fat 1 g, Cholesterol 81 mg, Sodium 697 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving
Ingredients:
- 3 1/2 pounds venison, (pork, beef or other meat)
- 1 1/2 pounds pork belly or fatty shoulder
- 33 grams kosher salt, (about 3 tablespoons)
- 4 grams Instacure No. 1, (about a teaspoon)
- 3 tablespoons minced fresh garlic
- 2 teaspoons cayenne
- 2 tablespoons sweet paprika
- 2 teaspoons dried thyme
- 1/2 cup ice water or beer ((put in fridge to keep it cold))
- Hog casings
Instruction:
- Take about 10 to 15 feet of casings (typically three lengths) and submerge them in warm water.
- Cut the meat and fat into chunks and toss with the salt, Instacure, garlic, cayenne, paprika and thyme. You need the Instacure No. 1 as a safety measure when you smoke the links; if you don’t plan on smoking them, you need not use this. Put everything in a container and freeze for 30 minutes to 1 hour, or until the mixture is 35°F or colder. You can also put the mix in the fridge overnight; this will help the bind.
- Grind everything through the coarse die, 7 or 8 mm. Andouille is most typically a country-style, coarse sausage. If you want, you can even hand-mince the meat yourself. If you want to do this, hand mince 1/4 of the meat and fat mixture to get a more interesting texture for your sausage.
- Make sure the mixture is very cold, about 30°F; you will probably need to freeze it again for a while. When it’s cold enough, take it out and add the chilled water or beer to the bowl and mix on the lowest setting for 90 seconds to 2 minutes, or with your very clean hands for 2 minutes. The look of the meat will change as it binds to itself, and will look more like thick batter than ground meat and fat.
- If you are making patties, you’re done. Store each patty between pieces of wax paper and then wrap tightly in plastic wrap, then foil, before freezing. If you are making links, load up a sausage stuffer with the meat and fat. Rinse the casings by running warm water through them: You want to flush some salt and check for any holes in the casings. Thread an entire casing onto the stuffer and fill it slowly. Coil the filled casing as you go. Fill all the casings before making individual links.
- To make individual links, tie off one end of a casing. Compress the sausage inside it to fill that end link. Pinch off a link and flip it away from you several times to tighten it. Move down the coil and pinch down another link. This time, flip the link back toward you to tighten it. (Here’s a quick video on making the links) Repeat this process down the coil until you get to the end. Tie off the end link. Repeat with all the other casings.
- Hang your sausages to dry for an hour or more. Hang for 1 to 2 hours at room temperature, or up to overnight where your temperatures are below 45°F. I use a standard clothes drying rack to hang my links. When the sausages are hanging, use a large needle to pierce any spots on the links where there is air trapped underneath. Sterilize the needle in the flames of a gas burner or with a lighter until it glows. You need to pierce any trapped air or your links could burst when you cook them.
- Once the sausages have hung, smoke them over pecan wood for 3 to 4 hours. If you hot-smoke your links, pull them when they reach an internal temperature of 155°F. If your links don’t get to that temperature in time, you can either smoke them longer, or you can finish the cooking in an oven set at 200°F. Once they’re fully cooked, let them cool before freezing.
How to Make Cajun Andouille Sausage
FAQ
What is andouille sausage good for?
Andouille sausage is a must-have ingredient for traditional Cajun dishes, like gumbo, jambalaya, étoufée, and shrimp and grits. Toss in some Tasso ham for extra Cajun flavor. Lunch Links… Andouille is fantastic hot off the grill or griddle.
What’s the best way to cook andouille sausage?
Cooking Directions
Place sausage in a skillet. Add 1/2-inch of water. Bring to a boil; reduce heat to low. Cover and simmer for 8-10 minutes or until heated through, turning links once.
What makes andouille sausage different?
While normal sausages are made from a minced meat stuffing, andouille differs in that the stuffing is chopped or sliced, giving it a chunkier texture. The flavour of andouille is also sharper and smokier than other sausage varieties, giving it a distinct flavour and odour.
Can you eat andouille sausage by itself?
Can you eat andouille sausage by itself? Andouille is coarsely ground with a firm texture and natural casing which “snaps” when crisped. The spicy links are delicious both on their own and added to your favorite recipes.
