Prep 1 hr
Cook 15 mins
This tastes much like smoked Andouille sausage and in fact, you can stuff this mixture into casings if you wish and smoke the sausages for a bit. But I just mix this up and use as fresh sausage patties for breakfast, or crumbled up in a breakfast burrito, or even in bean soups, etc.
- 1 lb ground pork
- 1⁄2 tablespoon fresh coarse ground black pepper
- 1⁄4 tablespoon hot paprika
- 1⁄4 tablespoon sea salt
- 3⁄4 teaspoon sugar
- 1⁄2 teaspoon dried thyme (oregano works, too)
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon crushed red pepper flakes
- 1 teaspoon liquid smoke
- 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.
Never had Andouille sausage before but this was very flavorful.
I can't find andouille around here so made this to use in Andouille Sausage and Shrimp With Creole Mustard Sauce. Easy to do and had great flavor.
This is great. I've been loking for a smoke sausage recipe for awhile. Can't wait to try it with a bean dish. Thanks EdsGirlAngie.