Andouille Sausage Recipe

If you’ve been searching for a flavorful, homemade deer sausage recipe look no further than this Cajun Andouille Sausage Recipe.

When Mardi Gras rolls around right after Christmas and New Year's, it's traditionally a time to indulge in bold flavors that celebrate the traditions of Louisiana. This Cajun Sausage Recipe is the perfect addition to your list of favorite Mardi Gras recipes, combining the smoky, spicy flavors of Cajun cuisine with some of that venison you have in your freezer. Whether you’re making a gumbo for a Superbowl party or preparing my Cajun Duck Etouffee Recipe for family dinner, this homemade sausage is a great way to use deer meat.

When Is Mardi Gras?

Many people think Mardi Gras is just a single day - Fat Tuesday - but it actually begins on Epiphany Sunday (January 6th), also known as Twelfth Night. This marks the official start of the Carnival season, which spans several weeks of parades, parties, and indulgent meals leading up to Fat Tuesday, the day before Ash Wednesday, when the season of Lent begins.

Epiphany Sunday is rooted in Christian tradition, celebrating the arrival of the Three Wise Men to visit the baby Jesus. Over time, this day became the kickoff for Mardi Gras celebrations, which blend religious customs with cultural traditions. In New Orleans and across Louisiana, the Mardi Gras season includes King Cake parties, parades, and music-filled gatherings, all leading to the grand finale of Fat Tuesday.

Understanding this broader context makes Mardi Gras recipes even more special because now you have an excuse to cook up a few Cajun dishes over an entire span of two months and not just on Fat Tuesday.

Why Homemade Andouille Sausage

While store-bought andouille is convenient, making your own deer sausage opens a world of possibilities. You control the quality of ingredients, tailoring the flavors to your preference. Adding venison from a deer or elk that you harvested yourself transforms this andouille recipe into a deer sausage recipe that comes with a story you get to share about the hunt.

How to Make Andouille Sausage

Ingredients:

• 3 pounds venison trim
• 2 pounds pork butt
• ¼ cup minced garlic
• 3 tablespoons kosher salt
• 2 teaspoons black pepper
• 2 teaspoons cayenne pepper
• 2 teaspoons dried thyme
• 1 teaspoon Instacure No. 1
• Hog casings
• ¼ cup ice-cold water

Instructions:

1. Cut the venison trim and pork butt into 1-inch cubes and toss with the garlic, salt, black pepper, cayenne pepper, dried thyme, and Instacure.

2. Place in the freezer for about 30 minutes to firm up the meat to make it easier to grind.

3. Meanwhile, prepare the hog casings. Snip off about 4 feet of casing and rinse it under cool running water to remove any salt. Soak the casing in 2 cups of cool water and 2 cups of white vinegar for 30 minutes. The vinegar softens the casing and makes it more transparent. Rinse and drain before use.

4. Grind the meat. Use a food processor or an electric grinder with a coarse plate to grind the meat in batches.

5. Add ½ cup of ice-cold water to the meat and mix thoroughly by hand.

6. Stuff the casing. Slide the casing onto a sausage funnel and stuff evenly, ensuring the casing doesn't burst. Tie off the ends.

7. Allow flavors to meld overnight in the refrigerator.

8. Hang the sausage to dry at room temperature for about 1 hour.

9. Smoke the sausage at 180°F to 200°F for about 2 hours until it reaches an internal temperature of 160°F.

10. Let rest overnight in the refrigerator before cutting into 12-inch chubs. Store in the refrigerator for up to 5 days, or vacuum seal for up to 2 years.

Perfect Pairings for Mardi Gras

• Gumbo: Smoked andouille sausage is a gumbo essential, adding depth to a broth made with things like chicken, shrimp, or okra. Serve it over white rice.
• Jambalaya: This one-pot wonder combines andouille with tomatoes, bell peppers, rice, and Cajun spices for a crowd-pleasing dish perfect for a Superbowl party.
• Red Beans and Rice: A classic dish in Louisiana, red beans simmered with andouille become a hearty, satisfying meal.
• Etouffee: Mix andouille with some duck breast to make my favorite Cajun Duck Etouffee.

Make It Your Own

This Andouille Sausage Recipe isn’t just for Mardi Gras but great any time of year. Whether grilled or added into a Cajun pasta dish, it brings a smoky, spicy punch to any meal. Plus, by using venison, you get to create your very own deer sausage recipe to share with family and friends

Looking for a way to showcase your homemade andouille? Check out my recipe for The Best Cajun Duck Etouffee. This duck recipe combines duck breast, a roux, and the smoky spice of this andouille sausage to create a true showstopper. It’s perfect for a Mardi Gras party or whenever you’re craving Cajun cuisine.

Is Andouille Sausage Kid-Friendly?

Now, a word of caution: while andouille sausage is a crowd-pleaser on game day for those who love bold, spicy flavors, it might not be for everyone - especially kids. My 9-year-old daughter, who’s typically an adventurous eater and loves wild game, took one bite and declared it "way too spicy!" My wife, on the other hand, thought it had just the right amount of heat and polished off her plate with a satisfied grin. Now, a word of caution: while andouille sausage is a crowd-pleaser for those who love bold, spicy flavors, it might not be for everyone—especially kids. My 9-year-old daughter, who’s typically an adventurous eater and loves wild game, took one bite and declared it "way too spicy!" My wife, on the other hand, thought it had just the right amount of heat and polished off her plate with a satisfied grin. So, if you're feeding a mixed crowd, you might want to pair it with milder sides like cornbread or cheesy grits to balance things out.

Come Deer Hunting in North Dakota

If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.

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