Andouille Sausage

I keep this handy in my freezer and take it out when I need it. It is versatile and can be incorporated into so many dishes. I use it in soups, stews, pasta, and breakfast. It has a lot of ingredients but not to labor intensive. It has a great flavor that resembles authentic andouille sausage. It has a nice texture as well.


4 tbsp paprika                                                                 1 tbsp garlic salt

1/2 tsp cayenne pepper                                                 1/2 tbsp red pepper flakes

1/2 tbsp black pepper                                                    1/2 tsp chili powder

1 tsp smoked paprika                                                    1 tsp onion powder

1 tsp dried thyme                                                           1 tsp dried oregano

1 tsp cumin                                                                      1 lb firm tofu

1 yellow onion diced fine                                             6 cloves garlic minced fine

1/2 green pepper diced fine                                         2 tbsp nutritional yeast

2 tbsp oil                                                                          1/4 cup corn flour or regular flour

3/4 cup cornmeal                                                           1/4 c tomatoes diced

1 tbsp ground flax



  1. In a large bowl crumble the tofu and set aside.
  2.  In a jar or small bowl combine all of the spices and mix well.
  3. Add onion, garlic, and green pepper to the tofu and mix well.
  4. Add 1/2 of the spices to the tofu mixture and mix well. Cover and let marinate in the fridge for about 2 hours.
  5. After two hours add the remaining ingredients and combine well making sure there are no lumps of spices. You can keep the other 1/2 of the spice mixture in an airtight container for the next time you make this recipe.
  6. The mixture should hold together when pressed together.
  7. Shape the dough into logs. I make either two large or 4 small sausages.  Wrap in foil tightly twisting the ends to secure.
  8. Bring a pot of water to a boil with just enough water to cover the bottom by two inches. Add in a steamer basket. Place the logs in the steamer basket not overcrowding the basket.
  9. Cook covered for about 30 minutes. Remove with tongs and set aside to cool while you cook the remaining sausages. Make sure there is enough water in the pan.

You can keep these in the refrigerator up to 1 week and in the freezer up to two months. I keep mine in the freezer and just thaw them when I need them.

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