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)
6-lbs ground pork
3-1/3-tbsp finely minced garlic
1-tsp freshly ground black pepper
1-tsp chili powder
1/2-tsp dried thyme
1/4-tsp ground bay leaf
3-tbsp liquid smoke
1-cup cold red wine
- Measuring Cups & Spoons
- Large mixing bowl
- Airtight containers or sealing bags to portion the final mixture.
- 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.
- 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.
- 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.