ANDOUILLE SAUSAGE SOUP RECIPES RECIPES

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ANDOUILLE SAUSAGE SOUP RECIPE: HOW TO MAKE IT



Andouille Sausage Soup Recipe: How to Make It image

I make a soup every football Sunday. I came up with this recipe because I wanted to use lots of vegetables to keep it healthy, but wanted it to be interesting. My wife suggested adding the andouille and now it's one of my favorite andouille sausage recipes. —Steven Thurner, Janesville, Wisconsin

Provided by Taste of Home

Categories     Lunch

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

1 tablespoon canola oil
2 large onions, chopped
3 medium carrots, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 package (12 ounces) fully cooked andouille chicken sausage links, cut into 1/4-inch slices
1-1/2 pounds red potatoes (about 5 medium), cut into 1/2-inch cubes
1 can (28 ounces) crushed tomatoes in puree
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 carton (32 ounces) reduced-sodium beef broth
2 teaspoons liquid smoke, optional
1/4 teaspoon cayenne pepper, optional
Sour cream, optional

Steps:

  • In a 6-qt. stockpot, heat oil over medium heat. Add onions, carrots and green pepper; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Remove from pot., In same pot, brown sausage over medium heat. Add potatoes, tomatoes, Worcestershire sauce, pepper, broth and onion mixture. If desired, stir in liquid smoke and cayenne. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. If desired, top servings with sour cream.

Nutrition Facts : Calories 168 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 540mg sodium, CarbohydrateContent 23g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 10g protein. Diabetic Exchanges 1 starch

ANDOUILLE SAUSAGE RECIPE | ALLRECIPES



Andouille Sausage Recipe | Allrecipes image

Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences. Pack any unused sausage casings in a jar with salt.

Provided by Edward

Categories     Pork Recipes

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 3 sausages

Number Of Ingredients 12

1 ½ yards of large sausage casing, about 2 to 3 inches wide
4 pounds lean pork meat
2 pounds pork fat
¼ cup minced garlic
2 tablespoons salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
¼ teaspoon dried thyme
1 tablespoon ground paprika
¼ teaspoon crushed bay leaf
¼ teaspoon dried sage
5 teaspoons hickory-flavored liquid smoke

Steps:

  • Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.
  • Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.
  • Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
  • Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
  • To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.

Nutrition Facts : Calories 482.1 calories, CarbohydrateContent 0.7 g, CholesterolContent 72.2 mg, FatContent 45.8 g, FiberContent 0.2 g, ProteinContent 15.6 g, SaturatedFatContent 16.3 g, SodiumContent 627.5 mg, SugarContent 0.1 g

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