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Creole sausage

Creole sausage

Appetizers

Martinique-style Andouille sausage: a mixture of pork, blood, stale bread, and spicy seasonings, encased in a casing and poached.

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Recipe from DavidL, Brunodesacacias~frwikibooks, JackPotte and 10 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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Creole sausage is a specialty of Martinique. The filling combines pork meat and fat, stale bread, blood, and spices (salt, hot pepper, local onion), and is then encased in a casing and poached. It is typically served as small sausages, 6 to 10 cm long, as an appetizer, alongside a salad.

Ingredients and directions

  • Prep time1 hr
  • Cook time30 min
  • Resting30 min
  • Total2 hr
  • DifficultyMedium
  • Cooking methodsplitting

Ingredients

10 people
  • $1.93
  • $0.08
  • $0.44

Directions

  1. Soak the stale bread in water until it is completely saturated.
  2. While doing this, chop the fat and pork with the coarse-mesh grater.
  3. Add the spices and mix well. ≈ 4 min
  4. Squeeze the bread through a cloth or mesh, then incorporate it into the filling. ≈ 4 min
  5. Moisten with pork blood, ensuring the mixture doesn’t become too liquid. ≈ 3 min
  6. Fill the pouches using a funnel, pushing the filling to the very end. Tie off the ends with banana fiber, then tie every 6 to 10 cm to create small sausages. ≈ 10 min
  7. Poach them in boiling, salted water. Check them periodically: they are cooked when no more blood comes out.
  8. Serve them as an appetizer with a salad. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 1 kg of pork meat and fat
  • 1 liter of pig blood
  • 2 meters of pork chain
  • 500 g of stale bread
  • 2 tablespoons of salt
  • 2 hot peppers
  • 3 small onions (Martinique onions)
  • Banana tree trunk fibers (similar to natural twine)

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