Andouille Sausage With Smoked Paprika And Red Wine Recipes

ANDOUILLE SAUSAGE WITH SMOKED PAPRIKA AND RED WINE

Steps:

• Cook andouille sausage rounds in hot oil in a large skillet over medium-high heat for 3 minutes on each side or until browned.
• Stir in oregano, garlic, and paprika, and cook 1 minutes or until fragrant. Add red wine, and cook, stirring often 2-3 minutes or until wine is reduced and thickened.
• Transfer to shallow bowl. Serve with wooden picks.

HOMEMADE ANDOUILLE SAUSAGE

Steps:

• In a bowl, combine all the ingredients except casings (you will need 3 hog casings, rinsed). Cover tightly with plastic wrap and refrigerate for 2 days. *Don't be shy with spices as the meat will absorb most of them, making the sausage weaker in taste.
• When ready to grind, remove meat from fridge and process. Cover with plastic wrap making sure it touches the meat, and transfer to the refrigerator for 30 to 45 minutes or until meat is cold again.
• Place hog on a lightly greased nozzle, remove meat from fridge and process, making sure casings are not over stuffed. Prick meat on both sides. To make links, press where link should be made and turn the casing one way. Repeat with the next casing but twisting the opposite way.
• There are three options....
• - If wanted to smoke sausages, dry the casings for 2 hours on a drying rack or wire rack using a fan. Place in a smoker or BBQ for 3-4 hours using wood chips. If using a BBQ, place links on indirect heat source at 160ºF.
• - If cooking right after making them, refrigerate until ready to cook. Add a little olive oil in a medium skillet over medium heat and cook for 12-14 minutes, flipping every 2 minutes (using a net for preventing from splatting).
• - If cooking on the BBQ, grill links at 350ºF for 10-12 minutes flipping every 2 minutes.
• Reference....
• For 2 lbs. of meat, it makes about 8 sausages (1/4 lb. each) and it's good for 4 people. Five pounds of meat will make 20 sausages therefore 10 servings. Also if there's any leftover casings which there probably will be, put them in a container, add plenty of salt, close the lid and transfer to the refrigerator. They will keep for a long, long time!

ANDOUILLE - STYLE BREAKFAST SAUSAGE

Steps:

• Combine all ingredients thoroughly (mashing up by hand works the best--).
• Allow to sit for at least an hour or two; then shape into patties and cook in a very small amount of oil; or crumble and add to breakfast burritos.
• Can also be added to soups.
• Or, this mixture can be increased and stuffed into casings and smoked over soaked hickory chips until sausages reach an internal temperature of 160 degrees then cook about another 10 minutes or until completely done.