How To Make Andouille Sausage

Ron Ross, of My Back Yard, walks you through the steps of making your own tasty Andouille Sausage.

Ingredients List (per 5 lbs):
5 lbs Pork Butt
1 Tbsp Coarse Black Pepper
2 Tbsp Kosher Salt
1 Tbsp Crushed Red Pepper
1 1/2 Tbsp Cayenne Pepper
1/4 tsp Ground Sage
1/4 tsp Ground Thyme
1 Tbsp Paprika
3 Tbsp Fresh Diced/Crushed Garlic
1 tsp Cure #1

Breakfast Sausage Video URL: youtu.be/oPGmVh2GJRA

Using Natural Sausage Casings Video URL: youtu.be/2CCUkUpRgsY

May 24, 2011 – New cooking guidelines from the nation’s food-safety agency confirm Pork Checkoff research that shows pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time. The guidelines were announced (then) by the U.S. Department of Agriculture’s Food Safety Inspection Service (FSIS).