This homemade Andouille sausage recipe will be your new favorite. So much flavor and a lot less fat and calories!
Yesterday we covered one of the National Restaurant Association’s predicted food trends for 2016 with homemade pickles. Today we’re making homemade sausage! But we don’t even need to stop there since all of the predicted restaurant trends are worth exploring. Here’s their official list for 2016:
- Locally sourced meats and seafood
- Chef-driven fast-casual concepts
- Locally grown produce
- Hyper-local sourcing
- Natural ingredients/minimally processed food
- Environmental sustainability
- Healthful kids’ meals
- New cuts of meat
- Sustainable seafood
- House-made/artisan ice cream
- Ethnic condiments/spices
- Authentic ethnic cuisine
- Farm/estate branded items
- Artisan butchery
- Ancient grains
- Ethnic-inspired breakfast items
- Fresh/house-made sausage
- House-made/artisan pickles
- Food waste reduction/management
- Street food/food trucks
The National Restaurant Association surveyed nearly 1,600 professional chefs – members of the American Culinary Federation – to find which foods, beverages and culinary themes will be hot on restaurant menus in 2016.
I am thrilled that homemade sausage made the list since I just recently purchased my own meat grinder. I’ve long preached that grinding your own meat for burgers is worth the extra step but up until now I’ve always used a food processor (or my Vitamix but that really didn’t do the job properly). I am loving making homemade sausage and this Andouille sausage recipe is my favorite one yet! It’s got a little spice (I could kick it up a bit if it were just for me) but not overpowering. Even my kids devour it!
I like to turn my Andouille sausage recipe into slider-sized patties, perfect for little burgers or even with eggs for breakfast. I also make a killer Andouille sausage burger (recipe coming soon!) where I mix some of the sausage with freshly ground beef and stuff it with gorgonzola. I use this cheap and easy tool to stuff my burgers; it really works well and there’s hardly any cleanup.
Be sure to purchase high-quality meat for this Andouille sausage recipe. I like to buy mine from one of two places: either The Wine’ing Butcher (that’s where I buy a rib roast for Christmas each year) or Home Farm Store in Middleburg, VA. I prefer Home Farm Store but it’s a little far from me since my move; I do pop in on my way out to visit my parents as often as I can. They’re worth checking out if you’re in the area. I’ll never forget the first time I picked up chicken breasts from Home Farm; I never knew chicken could have so much flavor!
One important thing to note: I use country-style pork ribs since they have just the right amount of fat and a lot of flavor. But this means that this Andouille sausage is much leaner than regular sausage. If you prefer a sausage with a higher fat content, simply purchase an extra pound or two of pork fat from your butcher and grind it up with the ribs.
I have a breakfast sausage recipe that’s coming soon although I’m still working on the perfect ratio of seasonings. That was the fun of creating this Andouille sausage recipe and the breakfast sausage, too – it’s always good, even before you get to perfect!
I’d love to hear which trends you’re most looking forward to seeing at restaurants in your area. Food trucks are exciting to me but they all look great!
More delicious breakfast recipes:
- Raspberry Almond Flour Pancakes
- Lemon Ricotta Pancakes
- Skillet Cinnamon Rolls (with a cream cheese dip)
- Easy Oatmeal Pancakes
- 4 pounds country-style pork ribs
- 2 tablespoons kosher salt
- 1 1/2 teaspoons finely crushed black peppercorns
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 10-12 garlic cloves, minced
- Mix all seasoning ingredients in a large mixing bowl.
- Grind pork ribs using a meat grinder (I use and LOVE the KitchenAid meat grinder attachment). Grind directly into the bowl with the seasonings already in it. Using your hands, mix seasonings into the meat, taking care to mix thoroughly (but don't overmix).
- Form into patties or use sausage casings with a sausage stuffer to make links.