authentic andouille cajun sausage recipes Pin on dinner
Today we're talkin' 'bout one of my favorite things: Andouille sausage! Now, some people might say it's just a regular ol' sausage, but those folks just ain't livin' right. 'Cause let me tell ya, this Cajun smoked sausage is somethin' special.
Recipe One: Pin on Favorite Recipes 2
First up, we've got a recipe from Pin on Favorite Recipes 2. Y'all ready for this?
Ingredients:
- 1 pound Andouille sausage
- 2 pounds red potatoes, chopped
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 cup chicken broth
- 1/4 cup chopped parsley
Instructions:
- Preheat your oven to 375°F.
- In a large bowl, toss together the sausage, potatoes, onion, bell pepper, garlic, Cajun seasoning, salt, and cayenne pepper.
- Pour the mixture into a 9x13 inch baking dish.
- Pour the chicken broth over the top of the mixture.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and bake for another 15 minutes, or until the potatoes are tender and the sausage is browned.
- Sprinkle the chopped parsley over the top of the dish.
- Serve hot and enjoy!
Recipe Two: Andouille Sausage Cajun Smoked Sausage - Miss in the Kitchen
Next up, we've got a recipe from Miss in the Kitchen. This lady knows her stuff when it comes to cookin', y'all.
Ingredients:
- 2 pounds pork shoulder, cut into 1-inch cubes
- 1 pound pork fat, cut into 1-inch cubes
- 1/4 cup smoked paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon black pepper
- 2 teaspoons white pepper
- 1/2 cup cold water
- 1/4 cup red wine vinegar
- 1/4 cup ice water
- Natural hog casings
Instructions:
- In a large bowl, toss together the pork shoulder, pork fat, smoked paprika, salt, garlic powder, onion powder, cayenne pepper, thyme, oregano, black pepper, and white pepper.
- Grind the meat mixture using a meat grinder.
- In a small bowl, whisk together the cold water and red wine vinegar.
- Add the water and vinegar mixture to the meat mixture and mix well.
- Stuff the sausage into hog casings and twist into 4-inch links.
- Place the links in the refrigerator for at least 1 hour to dry out slightly.
- Preheat your grill to medium-high heat.
- Grill the sausages for 5-6 minutes per side, or until they are cooked through.
- Transfer the sausages to a plate and let them cool slightly.
- Serve hot with your favorite sides and enjoy!
Well, I don't know about y'all, but I'm gettin' pretty dang hungry just thinkin' 'bout these recipes. Time to get cookin'!
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