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Sliced Andouille Sausage on a brown cutting board.

Andouille Sausage Recipe

Course: Appetizer, dinner, Main Course
Cuisine: American, Cajun
Keyword: Andouille, Andouille sausage, Cajun sausage
Prep Time: 1 hour
Cook Time: 9 hours
Curing and drying time: 1 day 5 hours
Total Time: 1 day 15 hours
Servings: 4 servings
Calories: 340kcal
Author: Victor
Andouille sausage, a classical Louisiana smoked sausage made with coarsely ground or chopped pork, simple spices and smoked heavily over pecan wood.
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  • 1000 g pork butt (2.2 lbs)
  • 13 g kosher salt (2 heaping tsp)
  • 2 1/2 g Cure #1 (1/2 tsp, level)
  • 10 g garlic (3 cloves, pressed)
  • 5 g black pepper (2 1/2 tsp, cracked)
  • 4 g cayenne pepper (2 tsp)
  • 100 g cold water (1/4 cup)


  • Grind lean pieces of meat through a stuffing plate or 1/2" (12 mm) - 3/4" (18 mm) plate.
  • Grind the fattier pieces through a 1/4″ (6 mm) plate.
  • In a large bowl, mix the meat with the rest of the ingredients, including the water.
  • Stuff into 38 - 40 mm beef or hog casings. Tie to make 12” links.
  • Cure in the fridge for 12 - 24 hours.
  • Dry for 2-4 hours at room temperature then hold for 30-60 minutes in a pre-heated smoker at 130F without smoke.
  • Smoke over pecan wood at around 140F for about 8 hours until you obtain a nice rich mahogany color.
  • Cook Andouille in the smoker at 170F - 195F until the internal temperature reaches 154F-158F. This should take about 30-40 minutes.
  • Chill quickly by placing on a cold marble slab or a similar cold surface.
  • Refrigerate after cooling down. Keep wrapped in butcher's paper for best results.


You may also poach Andouille after smoking in water at 170F-175F until the internal temperature reaches 154F  - 158F, about 20 minutes. Alternatively, you can steam or cook in the oven with convection to finish cooking. Another option is to refrigerate it as is and cook as part of a dish, like gumbo.


Calories: 340kcal | Carbohydrates: 2g | Protein: 47g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 150mg | Sodium: 1423mg | Potassium: 894mg | Fiber: 1g | Sugar: 1g | Vitamin A: 416IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 3mg