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May 16, 2023

Chef Paul Prudhomme's andouille sausage recipe (adapted)

chef paul prudhomme's andouille sausage Chef Paul Prudhomme's andouille sausage

chef paul prudhomme's andouille sausage

Chef Paul Prudhomme's andouille sausage was once made onsite at K-Paul's Louisiana Kitchen and shipped to restaurants around the country. Chef Greg Sonnier recalls making thousands of pounds of the sausage during his three-year tenure at the restaurant. (Photo from ChefPaul.com)

Chef and restaurateur Greg Sonnier adapted chef Paul Prudhomme's andouille sausage recipe for use in his restaurant Gabrielle, which closed after Hurricane Katrina. The recipe requires both a sausage stuffer and smoker.

Sonnier will join other chefs paying tribute to Prudhomme on the Food Heritage Stage at the 2016 New Orleans Jazz Fest.

Sonnier, who worked at K-Paul's Louisiana Kitchen for three years, made thousands of pounds of the sausage during his tenure. The sausage was shipped to restaurants around the country and served at K-Paul's, he said. Eventually, Prudhomme opened a sausage plant to commercially produce the product.

Gabrielle's Andouille

Makes 22 pounds

3 cups rendered bacon fat

4 pounds peeled and sliced yellow onions

5 pounds peeled and shredded baking potatoes

1/2 cup plus 2 tablespoons kosher salt

1/4 cup cayenne pepper

20 pounds pork butt meat (15-pound ground and 5-pound small diced)

1/4 cup granulated garlic

1/4 cup chopped garlic

Hog casings (rinsed well, inside and out)

In 2 14-inch saute skillets heat 1-1/2 cups of bacon fat in each pan. Add onions in one pan and potatoes in other pan. Cook onions and when they are sweating off juice add salt, pepper, garlic and continue cooking until onions are soft but not caramelized. Remove mixture from pan and cool completely.

In other skillet, cook potatoes until soft but not brown. Remove from pan and cool completely. In a food processor add the cooled onion mixture and pulse a few times. Add potatoes and pulsed onion mixture to the pork meat. Add seasoning and mix all ingredients really well by hand. Form a small patty of the mixture and cook in a frying pan; taste and then adjust mixture for salt/pepper.

Stuff sausage mixture into hog casings using sausage stuffer machine or Kitchen Aid mixer attachment. Note: The stuffed hog casings with the sausage mixture must be firm before tying off. Once mixture is cased smoke for as long as possible with pecan or hickory wood until the internal temperature of the sausage reaches 160 degrees.

Remove sausage from smoker and cool.

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