Andouille Sausage Mixture

Next to Bacon, Andouille Sausage is the most versatile thing at the MQ HQ! This sausage mixture has great versatility to be used in everything from a Burger patty to a Shrimp & Sausage Boil to Biscuits & Gravy (keep your eye open for future recipes)
Ingredients:

Ingredients

6-lbs ground pork

3-1/3-tbsp finely minced garlic

2-tbsp salt

1-tsp freshly ground black pepper

1-tsp cayenne

1-tsp chili powder

1/8-tsp mace

1/8-tsp allspice

1/2-tsp dried thyme

1-tbsp paprika

1/4-tsp ground bay leaf

1/4-tsp sage

3-tbsp liquid smoke

1-cup cold red wine

Tools Needed:

  • Measuring Cups & Spoons
  • Large mixing bowl
  • Airtight containers or sealing bags to portion the final mixture.

Directions:

  1. Making the sausage mixture is easy….place everything in a large bowl or mix master and gently mix, but don’t over mix! You’ll know your over mixing when the meat changes consistency and starts to get mushy.
  2. Once fully mixed I tend to portion into 2 separate freezer bags. Being as this comes from ground meat, anything not being cooked within 48 hours should be refrigerated immediately.
  3. If you’re making sausage links, place the mixture, covered, in the refrigerator until your equipment is set up & ready to go.

#joetip If you didn’t get a chance to pre chill the red wine, place some ice cubes in a small zip lock bag and place in a bowl, then pour the wine into the bowl and use the bag to gently stir the wine. This will chill the wine quickly without watering it down.

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