Andouille Sausage (Gluten Free!)

It all started when I needed Andouille sausage during the Christmas holiday and the local butcher had none. They usually make it fresh, but their order of pork wasn’t due for another day or two.

I decided – I have a Kitchenaid Mixer with the meat grinder, I’ll just make my own!

I was in luck – the grocery store had pork shoulder on half price, and the recipe seemed easy. The result? AMAZING. I don’t think I’ll ever buy it again.

Note: For this recipe, you need a meat grinder. Mine is the attachment that goes on the Kitchenaid Mixer. 




  • 5 lbs Pork (I used a pork shoulder and 1/2 pound of pork belly)
  • 1 1/2 Tbsp Kosher Salt
  • 4 cloves Fresh Garlic, chopped
  • 1 Tbsp Paprika
  • 1/2 Tbsp Sweet Smoked Paprika
  • 1 1/4 tsp Cayenne Pepper
  • 1 tsp fresh ground Black Pepper
  • 1/4 tsp Ground Sage
  • 1/4 tsp Ground Thyme
  • 1/4 tsp Ground Bay Leaf (I did this from dried Bay Leaves in my spice grinder, but you can do it in a mortar & pestle)
  • 2 1/2 Tbsp Liquid Smoke (I used Hickory!)
  • 1/2 cup cold water


  1. Remove the skin from the pork shoulder, leaving on as much fat as you can.
  2. Chop the meat in small cubes, removing as much connective tissue as possible but leaving on as much fat as you can. The pork belly, provided it’s sliced in strips, should be ready to add to the grinder.
  3. Toss meat with the spices and chopped garlic.
  4. Run the mixture through the meat grinder using the coarse setting. If the grinder gets jammed up, shut off the motor and take it apart, removing the connective tissue that is jamming it.
  5. Once all of the meat is ground, add the liquid smoke.
  6. Grind the mixture using the fine setting.
  7. Add cold water

You will now have an andouille sausage blend! You can use it to stuff casings (that’s also a Kitchenaid attachments) or you can leave it loose and use it in chili. I like pan fried patties with scrambled eggs!

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