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Chicken Andouille Sausage Recipe
Recipe for homemade chicken Andouille Sausage smoked over pecan and cherry wood.
Prep Time
2 hrs
Cook Time
9 hrs
Additional Time
1 d
Servings: 16 servings
Calories: 320 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
Cajun
Ingredients
- 5 lbs chicken meat with skins Meat from whole chickens, deboned, with skins or boneless skin-on chicken thighs/legs. You can also incorporate some chicken breast meat.
- 1 2/3 Tbsp kosher salt 30 g
- 1 tsp Cure #1 level; 5 g
- 1 tsp sugar 5 g
- 6 cloves garlic pressed
- 5 tsp black pepper 10 g
- 4 tsp cayenne pepper 8 g
- 2 1/2 Tbsp sweet paprika
- 2 1/2 tsp dried parsley
- 3/4 tsp dried rosemary
- 3/4 tsp dried sage
Instructions
- Separate the lean meat from the fattier meat and skins.
- Cut about 2/3 of the lean chicken meat into 1/2" - 1" pieces.
- Grind the other 1/3 of the lean meat along with the fattier pieces, fat and skins through a 3/16″ (4.5 mm) plate.
- In a large bowl, mix the meat with the rest of the ingredients.
- Stuff into 38 - 40 mm beef or hog casings. Tie to make 16” - 18" rings.
- Cure in the fridge for at least 24 hours and up to 48 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 135F for about 5 hours, then over cherry wood at 135F for 2-3 hours.
- Bake chicken Andouille in the smoker at 165F - 195F, increasing the temperature gradually until the internal temperature reaches 160F. This should take about 60-80 minutes.
- Chill quickly by placing on a cold marble slab or a similar cold surface. Another option is to place the sausages in Ziploc bag(s) and immerse them in an ice bath for a few minutes. Keep the top of the bag(s) above the water and open to prevent condensation.
- Refrigerate after cooling down. Keep wrapped in butcher's paper for best results.
Cup of Yum
Notes
- You may also poach Andouille after smoking in water at 167F-170F until the internal temperature reaches 160F, about 60-80 minutes. Alternatively, you can steam or cook in the oven with convection to finish cooking. Another option is to refrigerate/freeze it as is and cook it as part of a dish, like gumbo.
- You may also poach Andouille after smoking in water at 167F-170F until the internal temperature reaches 160F, about 60-80 minutes. Alternatively, you can steam or cook in the oven with convection to finish cooking. Another option is to refrigerate/freeze it as is and cook it as part of a dish, like gumbo.
Nutrition Information
Calories
320kcal
(16%)
Carbohydrates
2g
(1%)
Protein
23g
(46%)
Fat
24g
(37%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
139mg
(46%)
Sodium
958mg
(40%)
Potassium
339mg
(10%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
862IU
(17%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 320
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 2g | 1% |
| Protein | 23g | 46% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 958mg | 40% |
| Potassium | 339mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 862IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.