Andouille & Boudin Sausage


(0 votes) 0 0

Make your own homemade, spicy Cajun sausage with this Louisiana recipe.

Shared by


  • 5 lbs. pork stomach -- (maws)
  • 10 lbs. pork butt -- cut into 1/2" cubes
  • 1/2 lb. fresh garlic -- minced
  • 1 oz. cayenne pepper
  • 1/2 oz. black pepper
  • 1/2 C. curing salt
  • 1/4 C. msg
  • sausage casing

Our Readers Also Loved


Rinse pork stomach in salty water, cut open and remove all fat. Grind coarsely in a food processor or food grinder. Mix all ingredients together and stuff into casing using a funnel or sausage stuffer. If a smoker is available, smoke at 120to 150F for approximately 4-6 hours.

Around The Web