Andouille sausage is a staple of Cajun and Creole cuisine. Known for its smoky, spicy flavor, it’s a delicious addition to jambalaya, gumbo, red beans and rice, and more. But did you know that andouille sausage is also fantastic when grilled? The high heat of the grill intensifies the smokiness and allows the sausage to develop a charred, crispy exterior. Grilling raw andouille sausage may seem intimidating, but it’s actually quite easy if you follow a few simple tips.
Selecting the Right Andouille Sausage
When shopping for andouille sausage, look for links that are plump and firm. Avoid sausage that looks shriveled or dried out. The best andouille sausage is made from coarse-ground pork that is heavily seasoned with garlic, black and red pepper, onions, and smoke. Popular brands like Aidells, Johnsonville, and Eckrich all make high-quality andouille sausage perfect for grilling.
Prepping the Sausage for the Grill
Before grilling the raw sausage links should be poked a few times with a fork. This helps release excess fat and prevents the sausage from bursting open on the grill. For added flavor consider marinating the raw sausage for 1-2 hours prior to grilling. A simple marinade of olive oil, cajun seasoning, lemon juice, Worcestershire sauce, and garlic does the trick nicely. Just place the sausage links in a sealable plastic bag with the marinade and let them hang out in the fridge until ready to grill.
Setting Up the Grill
Grilling andouille sausage over direct high heat is key for getting that charred exterior. For gas grills preheat to medium-high around 400°F. For charcoal, let the coals get very hot, with a thin layer of white ash. Make sure to oil the grill grates well before placing the sausage to prevent sticking.
Grilling Techniques
Place the raw sausage links directly over the heat source Grill for 4-5 minutes on each side, turning occasionally to prevent burning You want nice grill marks to develop on the sausage. If the sausage starts to burn or cook unevenly, move it to a cooler part of the grill.
Use tongs or a spatula to flip the sausage – don’t pierce it with a fork or the flavorful juices will escape. Baste the sausage with barbecue sauce during the last few minutes of grilling if desired.
Checking Doneness
The best way to ensure the raw andouille is fully cooked is by using an instant read thermometer. Insert the probe into the thickest part of the sausage to get an accurate reading. Andouille sausage is done when it reaches an internal temperature of 160°F. At this point, the sausage will be firm to the touch.
If you don’t have a thermometer, you can check visually for doneness. Fully cooked andouille sausage will be firm with nice grill marks on the exterior. Cut into one of the links to check that the interior is no longer pink.
Letting the Sausage Rest
Once the raw andouille sausage is cooked to the proper internal temperature, remove it from the grill and allow it to rest for 5-10 minutes before serving. This helps lock in the juices and allows the interior to finish cooking. Slice the sausage on a bias for a professional presentation.
Serving Suggestions
Grilled andouille sausage is extremely versatile. Enjoy it sliced on a bun with your favorite toppings for a tasty take on a hot dog. Chop the sausage and add it to beans, rice, pasta, pizza, omelets, sandwiches, tacos – the possibilities are endless! For a true New Orleans-style treat, pair grilled andouille with jambalaya or red beans and rice.
Grilled Andouille Sausage Recipes
Here are a few delicious recipe ideas that showcase grilled andouille sausage:
Cajun Jambalaya
- 1 lb raw andouille sausage, sliced
- 1 onion, diced
- 1 green bell pepper, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1 1/2 cups uncooked rice
- 14 oz can diced tomatoes
- 32 oz low-sodium chicken broth
- 2 tsp Cajun seasoning
- Hot sauce, to taste
Grill the raw sausage over direct high heat until browned and cooked through, about 4-5 minutes per side. In a skillet, sauté onion, bell pepper, celery, and garlic until soft. Add rice and stir to coat. Pour in tomatoes, broth, Cajun seasoning, and hot sauce. Bring to a boil then reduce heat to low. Cover and simmer for 20-25 minutes until rice is tender. Stir in grilled sausage and serve.
Grilled Andouille Po’ Boys
- 1 lb raw andouille sausage
- 4 crusty sandwich rolls, sliced lengthwise
- Mayonnaise
- Shredded lettuce
- Sliced tomatoes
- Pickles
- Hot sauce
Grill the raw sausage over direct high heat until fully cooked and charred, about 4-5 minutes per side. Spread mayo on the bottom half of each roll. Top with lettuce, tomato, pickles, and hot sauce. Place grilled sausage on top and complete sandwiches with the top half of rolls.
Red Beans and Rice
- 1 lb dried red kidney beans
- 4 cups low-sodium chicken broth
- 1 onion, diced
- 1 green bell pepper, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- 1 lb raw andouille sausage, sliced
- Hot sauce, to taste
- Steamed white rice, for serving
Soak beans overnight. Drain and rinse. In a pot, combine beans, broth, onion, bell pepper, celery, garlic, bay leaves, thyme and cayenne. Bring to a boil then reduce heat to medium-low. Cover and simmer for 1 hour. Grill sausage over direct high heat until browned and cooked through, about 4-5 minutes per side. Add grilled sausage to beans and continue simmering for 30 minutes until beans are very soft. Season with hot sauce. Serve over steamed white rice.
Grilling Safety Tips
When grilling raw sausage, keep these safety guidelines in mind:
- Always grill in a well-ventilated area and never grill indoors.
- Use caution when working with an open flame. Keep children and pets away.
- Preheat grill adequately – don’t place raw sausage on cold grates.
- Clean grill grates thoroughly before and after use to prevent bacterial growth.
- Always use a meat thermometer to ensure the interior of the sausage reaches 160°F.
- Refrigerate leftovers within 2 hours – don’t leave grilled sausage out at room temp.
With the right techniques, grilling raw andouille sausage is easy and rewarding. The smoky, spicy sausage takes on incredible flavor when kissed by the grill. Follow these tips for perfection, then get creative with how you use the grilled sausage in recipes. Just make sure to save a few links to nibble on straight off the grill!
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For this recipe, splitting the sausages lets you grill up a golden sear on the cut side for bonus texture.
Andouille is one of the classic hallmark ingredients of cajun cooking. It’s a robust pork-based smoked sausage peppered with plenty of paprika. It’s also very coarsely ground, so you can see the chunks of meat and fat in it.
Traditionally you’ll find andouille sausage sliced and incorporated in dishes like gumbo or jambalaya. In my gumbo recipe, I always brown the sausage slices before cooking. The coarse fat browns SO beautifully in the pan, creating a golden crust and extra layer of flavor. It’s this same great texture that also makes andouille a perfect candidate for the grill.
This is not quite a sandwich. It’s definitely not a traditional hot dog, but that’s probably the most accurate description. There’s no doubt that this version is heartier than the original. You could even call it a Texas-style poboy since it has bolillo rolls, jalapeno slaw, and barbecue sauce.
I do recommend, if possible, that you use a mandoline to make your coleslaw in order to achieve those paper thin shreds. This is particularly handy for the jalapeno, so you end up with thin piquant slices, instead of a thick hunk of uncooked pepper.
How To Grill Sausages The Right Way—Without Drying Them Out | Ray The Butcher
FAQ
How to grill andouille sausage?
Can you eat Andouille sausage raw?
How do you cook store bought Andouille sausage?
How do you Grill andouille sausage?
To grill andouille sausage, preheat your grill on high heat. Coat the grill grates with cooking spray or oil to help prevent the sausages from sticking. Once the grill is hot, put your sausages on the rack. Use tongs to occasionally rotate the sausages to ensure they cook evenly on all sides.
How do you cook andouille sausage links?
**To cook andouille sausage, you have several options:** 1. **Grilling**: Preheat your grill to medium-high heat. Place the sausage links directly on the grill grates and cook for 8-10 minutes, turning occasionally, until they are browned and fully heated through. 2. **Pan-frying**: Heat a skillet or frying pan over medium heat.
How do you cook andouille on a grill?
Here are a few of the most common ways andouille is cooked in the U.S. Just like you grill hot dogs or brats, andouille grills well. To grill andouille sausage, preheat your grill on high heat. Coat the grill grates with cooking spray or oil to help prevent the sausages from sticking. Once the grill is hot, put your sausages on the rack.
How do you cook andouille sausage in a broiler?
Andouille sausages also cook well when broiled. Preheat your broiler and coat the broiler pan with cooking spray to prevent the sausages from sticking. Position the andouille sausages on the pan where they’ll be a few inches from the heat source. This helps prevent the sausages from searing too soon.
How do you cook andouille sausages in a crock pot?
Bring the liquid to a boil in a saucepan before adding the sausages. Reduce the heat and cover the pot with a lid. Let the andouille steam for 10-15 minutes, then take it out and check its internal temperature. Continue cooking as needed or plate the sausage and serve.
What temperature should I Cook andouille sausage?
No matter which cooking method you choose, it’s important to ensure that the sausage is cooked to an internal temperature of 160°F (71°C) to guarantee it is safe to eat. Now, let’s address some frequently asked questions about cooking andouille sausage: 1.