This Cajun-Style Andouille Sausage has plenty of flavor and no salt. It can be made with ground pork, beef, and/or turkey.
- 1 lb ground pork, beef, chicken, or turkey
- ½ tsp cayenne pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- ½ tsp thyme
- ½ tsp crushed red pepper
- ¼ cup cold water
- Put all of the ingredients except the ground meat in a small bowl and stir until well mixed.
- Sprinkle the spice mixture all over the ground meat and then mix well until the spices are evenly distributed throughout the meat. Refrigerate for 8-24 hours to let the spices mix into the pork.
- To cook: Form the sausage into thin patties or break into chunks. Cook in a medium-high skillet until cooked through with no pink remaining.
Note: before using this recipe, check the label on your ground meat to be sure that it doesn’t have any added sodium. The label of your ground meat should indicate that the sodium per serving is no more than 3%.
Note that sodium percentages depend on which daily reference you use. The estimated 60 mg of sodium per serving implies that one serving of this recipe provides:
– 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 3% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 6% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
