Homemade Andouille Sausage

MothersBBQ's picture

Oct. 08, 2013

A perfect gameday recipe!


Boston butt 5 Pound
Powdered milk 2 Tablespoon
For spice mixture
Cayenne 2 Teaspoon ((or to taste))
Paprika 1 Tablespoon
Chopped fresh garlic 1/4 Cup (4 tbs)
Fresh ground black pepper 1/8 Cup (2 tbs)
Kosher salt 3 Tablespoon
Fresh thyme leaves 1 Tablespoon , chopped
Crushed red pepper 1 Teaspoon
Cure salt 1 Teaspoon
Water 1/2 Cup (8 tbs)



1. Place pork in freezer for about 5 hours. Trim off the tough tissues and chop half of the meat into ¼-inch pieces.

2. Marinade the other half using cayenne, paprika, garlic, black pepper, kosher salt, thyme, red pepper, cure salt, and water. Mix well and set aside for 2 days.

3. Soak the casing in water for an hour and then rinse several times.


4. After 2 day, ground the marinated meat and mix it with the chopped pieces.

5. Add powdered milk and mix well.

6. Stuff the casing with meat mixture and place in fridge overnight. 7.Remove sausage from fridge and place at room temperature for 1-2 hours.

8. Place on grill and smoke for 2 hours at 130 degree. Raise the temperature to 165 degree and cook for another 2.5 hours (internal temperature should reach 165 degree).

9. Remove sausage from heat and rinse under cold water. Let dry under fan for about an hour.


10. Cook along with mushroom or as desired and serve.

Recipe Summary

Difficulty Level: Bit Difficult
Servings: 12

Nutrition Facts

Serving size

Calories 348Calories from Fat 198

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 1723 mg71.79%

Total Carbohydrates 5 g1.7%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 34 g68%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet