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Homemade Andouille Sausage Recipe

This homemade Andouille sausage recipe will be your new favorite. So much flavor and a lot less fat and calories!
This homemade Andouille sausage recipe is AMAZING!! 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:

  1. Locally sourced meats and seafood
  2. Chef-driven fast-casual concepts
  3. Locally grown produce
  4. Hyper-local sourcing
  5. Natural ingredients/minimally processed food
  6. Environmental sustainability
  7. Healthful kids’ meals
  8. New cuts of meat
  9. Sustainable seafood
  10. House-made/artisan ice cream
  11. Ethnic condiments/spices
  12. Authentic ethnic cuisine
  13. Farm/estate branded items
  14. Artisan butchery
  15. Ancient grains
  16. Ethnic-inspired breakfast items
  17. Fresh/house-made sausage
  18. House-made/artisan pickles
  19. Food waste reduction/management
  20. 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.

This homemade Andouille sausage recipe is AMAZING!! So much flavor and a lot less fat and calories!

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!

This homemade Andouille sausage recipe is AMAZING!! So much flavor and a lot less fat and calories!

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!

This homemade Andouille sausage recipe is AMAZING!! So much flavor and a lot less fat and calories!

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:

This homemade Andouille sausage recipe is AMAZING!! So much flavor and a lot less fat and calories!

Homemade Andouille Sausage Recipe

Yield: 0

I use a slider press to form small, equally shaped patties to use for sausage slider "burgers".

Ingredients

  • 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

Instructions

  1. Mix all seasoning ingredients in a large mixing bowl.
  2. 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).
  3. Form into patties or use sausage casings with a sausage stuffer to make links.
Refrigerator pickles are incredibly simple - no sterilizing jars required! Try green beans, cauliflower, bell peppers, jalapenos or onions, too! Fantastic gifts and they're all great in Bloody Mary's!
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John Herring

Monday 9th of March 2020

Wow, Kristy! I'm an old widower who lives right in the middle of Andouille Country (Baton Rouge) and one who truly appreciates our local cuisine. As the late Leon Russell said, "I've been some places in my life and times . . ," and I've tasted food from/in 3 continents, but none I've found have I loved as much as that of my home sweet home, South Louisiana (perhaps I'm a bit biased).

Even here in South Louisiana I don't recall ever seeing Andouille sausage in the stores in any form other than link sausage. Although it probably does exist . . . I've also never seen a recipe for homemade Andouille.

Kudos to you! I'm sure it's delicious! Next step for me is that meat grinder attachment for my KitchenAid. First time on your website - It looks as though you have MANY great recipes.

God Bless You and best of luck.

Kristy Bernardo

Wednesday 6th of May 2020

Hi John! I apologize for just posting your comment and responding; I found it in the spam folder. I hope by now you've tried it and enjoyed it! Cheers! - Kristy

Refrigerator Pickles

Friday 20th of November 2015

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