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Homemade Andouille Sausage (Cajun Smoked Links)

A recipe from From Scratch.

From ScratchAndouilleCajunSmokedFromScratchSpicySouthernStyle
Homemade Andouille Sausage (Cajun Smoked Links)

Nutrition (per serving)

270Calories
20 gProtein
2 gCarbs
22 gFat
1 gSugar
900 mgSalt

Ingredients

  • 1 kg Pork shoulder (cubed)
  • 200 g Pork fat
  • 2–3 tsp Cayenne pepper
  • 2 tbsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Thyme
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 2 m Hog casings
  • for smoking Wood chips (hickory)

Method

  1. Grind pork + fat.
  2. Mix with all spices, salt, pepper → knead 3 min.
  3. Test patty → adjust.
  4. Stuff into casings → twist links.
  5. Smoke at 80 °C (175 °F) 2–4 hours until smoky.
  6. Cook: grill or fry 10–15 min until internal 71 °C.
  7. Store raw in fridge 2–3 days or freeze — smoky Cajun andouille sausage.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.