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Homemade Andouille Sausage

A skinless homemade andouille sausage made with pork and spices.

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Homemade Andouille Sausage

Servings: 6
Total Time: 9 hours
Recipe by: Frankie


1 pound ground pork
1/2 pound fatty pork shoulder, cut into 1/4-inch cubes
2 medium garlic cloves, minced
1 tsp salt
1 tsp sweet paprika
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 tsp cayenne pepper
1/8 tsp ground cloves
1/8 tsp allspice
1/8 tsp mustard powder


1. Place all the ingredients into a large mixing bowl and use your hands to mix everything until well combined.

2. Cover the bowl and place in the refrigerator for about 8 hours.

3. Preheat the oven to 325°F. Line a rimmed baking sheet with aluminum and set aside.

4. Take the pork mixture out of the refrigerator and use your hands to roll into 6 cylinder-shaped sausage links each roughly 5-inches long. Place the sausage links on the foil lined baking sheet.

5. Bake the sausages in the preheated oven for 30 minutes.

6. Take the sausages out of the oven and allow to sit for 30 minutes.

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