GrillCajun
Grilled andouille
A hard-smoked pork sausage that already has flavor. You are marking it, not cooking it from raw.
Made it?
20 min · 15 min hands-on · pull 160°F · rest 3 min
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- andouille links2 lb
- or Creolemustard
- grilled, optionalonions
Method
- 1
Medium grate. 3–4 minutes a side until marked and hot, 160°F.
- 2
Do not puncture. Split a bun or slice next to rice and gravy.
- 3
If it is raw andouille from a butcher, treat it like the brat cook — simmer first.
If you don’t have it
- andouille → sausage. Keep the same pull. Leaner cooks faster and dries sooner.
- andouille links → What you actually have, if it is the same muscle family. Most grocery andouille is fully cooked. Read the label.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making grilled onions.
Alongside a tri-tip or skirt. Thick rounds, oil, salt, the cool then hot zone until soft and marked.
25 min
- With this dish, try making buttermilk biscuits.
While gravy happens, or a ham comes out. Flour, baking powder, cold butter, buttermilk. Fold, stamp, 425°F.
25 min