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Suggest a better descriptionProcess Meat
Toss the pork butt with the combimned seasonings and chill well
Grind through the fine plate (1/8") of a meat grinder into a mixing bowl over an ice bath
Mix on low speed for 1 minute or until the sausage mixture is sticky to the touch
Make a test patty and pan fry
Adjust seasoning and consistency before shaping
Stuff
Stuff into prepared casings and tie into 10" links. Do not cut.
Refrigerate uncovered overnight on paper towel-lined trays to form a pellicle.
Smoke/Dry
Cold smoke at 80 F for 12-14 hours.
Allow the sausages to dry in a cool, dry area or curing room for an additional 12-24 hours.
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Serving Size: 1 Serving (3645g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6320 | ||
Calories from Fat: 3577 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 397.4g | 530 % | |
Saturated Fat 150.5g | 753 % | |
Monounsaturated Fat 161.9g | ||
Polyunsanturated Fat 48g | ||
Cholesterol 1924.4mg | 592 % | |
Sodium 7923.7mg | 273 % | |
Potassium 12004mg | 316 % | |
Total Carbohydrate 121g | 36 % | |
Dietary Fiber 20g | 80 % | |
Sugars, other 101g | ||
Protein 546.6g | 781 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6320
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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