Andouille-spiced Sausage
Jump to the Recipe
According to the American Association of Geographers, andouille is a type of smoked sausage that originated in France but is now most commonly associated with Cajun cuisine in Louisiana, USA. It's known for its distinct smoky flavor and spicy kick. Traditionally, andouille is made with a combination of chicken and pork. This recipe uses spices that create the unique flavor of andouille but with ground turkey as the meat ingredient.
What You Will Need
Ingredients
- 2 tsp paprika
- 1/2 tsp freshly ground black pepper
- 1/2 teaspoon salt
- 1/2 tsp garlic powder
- 1/4 teaspoon file' powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon crushed red pepper
- 1/4 tsp dried leaf oregano
- 1/4 tsp dried leaf thyme
- 1/8 teaspoon ground cumin
- 1/8 tsp cayenne pepper
- 2 tbs olive oil
- 1/4 to 1/3 cup bread crumbs
- 1 1/4 lb ground turkey
The Process
- Combine Dry Ingredients: In a large bowl, combine breadcrumbs and spices.
- Mix in Ground Turkey: Gradually add ground turkey to the dry mixture, mixing thoroughly until combined.
- Form Meatballs: Shape the mixture into 1-tablespoon-sized meatballs.
- Cook Meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs to the hot pan and cook, covered, until browned on the bottom. Uncover and gently rotate meatballs until cooked through.
- Serve: Serve hot with a side of red beans and rice.
Additional Tips
As with almost all recipes at Poor Turkeys, the recommended lean/fat ratio is recommended.
If you want to add spice and flavor to your next meal, andouille is a great option. This delicious sausage goes well with red beans and rice, Cajun-style gumbo, and Jambalaya.
Use these as meatballs for our Kale and Turkey Sausage Soup.