Best 3 Andouille Sausage With Smoked Paprika And Red Wine Recipes
Indulge in a culinary journey with our versatile andouille sausage, a specialty meat crafted from coarsely ground pork and seasoned with a lively blend of spices. Its smoky and robust flavor profile makes it a beloved ingredient in various cuisines worldwide. In this article, we present a collection of tantalizing recipes that showcase the delectable versatility of andouille sausage. From hearty one-pot dishes to sizzling skillets, each recipe is designed to tantalize your taste buds and leave you craving more. Get ready to embark on a culinary adventure as we explore the diverse culinary possibilities of andouille sausage.
Check out the recipes below so you can choose the best recipe for yourself!
HOMEMADE ANDOUILLE SAUSAGE
With an incredible combination of ingredients and flavors, this classic recipe is a must try! It's a spicy ingredient you can also use in other recipes... VIDEO https://www.youtube.com/watch?v=ZMerq2YIHQo
Provided by CLUBFOODY
Categories Meat
Time 45m
Yield 10 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 569.8, Fat 42, SaturatedFat 14.8, Cholesterol 164.1, Sodium 278.2, Carbohydrate 3.8, Fiber 1, Sugar 1.6, Protein 40.4
HOMEMADE ANDOUILLE SAUSAGE
With an incredible combination of ingredients and flavors, this classic Louisiana Homemade Andouille Sausage is a must try! It's a spicy ingredient you can use in other recipes...
Provided by Francine Lizotte
Categories Pork
Time 45m
Number Of Ingredients 13
Steps:
- 1. In a bowl, combine all the ingredients except casings. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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!
- 6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=ZMerq2YIHQo
ANDOUILLE SAUSAGE WITH SMOKED PAPRIKA AND RED WINE
Make and share this Andouille Sausage With Smoked Paprika and Red Wine recipe from Food.com.
Provided by KathyP53
Categories Pork
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 239.6, Fat 18.9, SaturatedFat 5.9, Cholesterol 32.4, Sodium 685.8, Carbohydrate 3.2, Fiber 0.2, Sugar 0.6, Protein 10.9
Tips:
- Use high-quality andouille sausage: Andouille sausage is the star of this dish, so make sure to use a good quality one. Look for a sausage that is made with pork shoulder or butt, and that has a nice smoky flavor.
- Don't be afraid to adjust the spices: The amount of smoked paprika and red wine in this recipe can be adjusted to taste. If you like a more smoky flavor, add more smoked paprika. If you prefer a more subtle flavor, use less.
- Serve with your favorite sides: This dish is delicious served with mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
Andouille sausage with smoked paprika and red wine is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The sausage is cooked in a rich and flavorful sauce, and the smoked paprika and red wine add a delicious smoky and slightly sweet flavor. This dish is sure to be a hit with your family and friends.
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