Andouille is a spicy, smoked pork sausage thought to have originated in France or Germany. It’s prominent in Creole cuisine and a sensation in the US.
Another hit is the chicken version of andouille sausage – chicken andouille sausage.
Chicken andouille sausage uses most of the same ingredients as andouille sausage but uses skinless chicken breast instead of the traditional pork or beef. It also doesn’t include wine or beer.
In this article, I’ll discuss everything you need to know about what chicken andouille sausage is. Scroll to the bottom for a recipe on how to make it!
What Is Chicken Andouille Sausage Made Of?
Chicken andouille sausage is similar to andouille sausage, excluding pork, red wine, or beer.
Here’s a list of its typical ingredients:
- Skinless chicken breast
- Sodium nitrite
- Corn Syrup
- Sodium erythorbate
- Dehydrated Garlic
- Sodium Phosphate
- Natural flavor
- Onion Powder
- Modified food starch
- Potassium chloride
- Natural flavors
- Natural casing
Is There Pork in Chicken Andouille Sausage?
Yes, chicken andouille sausage does contain pork.
The delicious combination of chicken andouille sausage is usually wrapped inside a natural pork casing.
However, other natural casings such as beef can be used instead.
What Does Chicken Andouille Sausage Taste Like?
Like the andouille sausage, the chicken version has a very distinct flavor.
Overall it’s smoky, coarse, and has a sharp taste similar to craft sausage.
Is Chicken Andouille Sausage Spicy?
Traditional chicken andouille sausage is mildly spicy.
If you’re making it at home, you can adjust the spice to your liking. Alternatively, you can swap the spice for sugar if you prefer no spice.
Is Chicken Andouille Sausage Healthy?
It’s considered an ideal option for something tasty with a medium amount of calories.
On average, one serving size of chicken andouille sausage weighs about 85 grams and contains around 140 calories. Therefore, one link will be approximately 68 grams and 110 calories.
This is because it’s primarily made from chicken breast and is smoked, which results in less fat than deep-frying.
How to Serve Chicken Andouille Sausage
Chicken andouille sausage is delicious, especially when added to creamy soups, stews, or chopped up and added to potatoes or grits.
It adds a mouth-watering spicy chicken flavor to the dish.
Andouille sausage features in Jambalaya, which is a traditional Creole and Cajun rice dish from Southern Louisiana. Jambalaya can also be made with chicken andouille sausage.
How to Choose Chicken Andouille Sausage
Use the following tips to buy the best chicken andouille sausage:
Look for an Air-Chilled Type
The sausage is kept fresh and moist through air-chilling for the best taste, so look for an air-chilled packet minus the liquid.
In addition, check that there is no sign of spoilage, such as discoloration or mold on the surface of the sausage or inside the package.
Go for Organic or Cage-Free Chicken
Choose sausages that are made from hormone-free or cage-free chickens. Check the label carefully, as misleading labels are not uncommon.
You can differentiate an authentic and organic chicken andouille sausage when the label has a delicately printed inscription and the store it’s sold in is reputable.
Look at the Size
There are different sizes of packaged chicken andouille sausage.
If you prefer not to eat them frozen, buy enough to be consumed by your family in one meal.
Alternatively, you could buy them in bulk and defrost them when ready. Luckily, once defrosted, they won’t lose their flavor or texture.
How to Make Chicken Andouille Sausage
Chicken andouille is pretty quick and straightforward to make once all the ingredients are in place. Here is a popular chicken andouille sausage recipe:
- 2 1/2 pounds of skinless chicken breast cut into 1/2-inch pieces
- 1/4 cup of creole seasoning
- 2 tablespoons of paprika
- 1 tablespoon of minced garlic
- 1 1/2 teaspoons of freshly ground black pepper
- 1 teaspoon of salt
- 3/4 teaspoon of filé powder
- 3/4 teaspoon of chili powder
- 3/4 teaspoon of crushed red pepper
- 1/2 teaspoon of ground cumin
- Natural pork casing
- Combine the chicken breast, paprika, creole seasoning, black pepper, salt, garlic, chili powder, cumin, and red pepper in a large bowl and mix well.
- Use a food grinder or food processor to process until the ingredients are finely grounded.
- Transfer the ingredients into a large bowl covered tightly with plastic wrap to refrigerate overnight.
- Taste test the seasoning by heating one teaspoon of oil in a small skillet, then cook about two teaspoons of the mixture. Adjust the seasoning to taste if required.
- To case, your sausages, use the sausage attachment on the mixer, then stuff the mixture into the casings.
- Make four-inch sausages by twisting and tying off the casings. Or you can shape the mixture into patties.
- Pre-heat your home smoker to 250° Fahrenheit.
- Smoke the sausage for 1 1/2 hours.
So, let’s recap – what is chicken andouille sausage?
Essentially, it’s a chicken version of andouille sausage, made with chicken breast instead of pork. It’s just as tasty as it’s made with most of the ingredients used to make traditional andouille, excluding wine or beer.
Chicken andouille sausage is a delicious, healthier alternative to andouille sausage.