No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Recipe

Homemade Andouille Sausage

  • Yield: About 2 pounds

Ingredients

  • 2 1/2 pounds boneless pork butt, 1/2-inch pieces
  • 1/2 pound pork fat, cut into pieces
  • 1/4 cup Essence
  • 2 tablespoons paprika
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon salt
  • 3/4 teaspoon file powder
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon crushed red pepper
  • 1/2 teaspoon ground cumin

Directions

  • Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.
  • To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.
  • Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties.
  • Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours. Remove from the smoker and use as desired.