Andouille sausage is a flavorful and spicy sausage that is a popular ingredient in many dishes. If you have a surplus of andouille sausage and are wondering if you can freeze it for later use, the answer is yes. Freezing andouille sausage can help you extend its shelf life and ensure that you always have this delicious ingredient on hand.
What are the cheapest, tastiest, filling, healthy main meals for families?
Mais cher, you gotta try you some o’dis:
New Orleans-style red beans and rice is traditionally cooked on Monday, which used to be laundry day in most homes. Before the invention and adoption of washing machines, doing laundry involved boiling a lot of water on the stove. The idea was that since you’re going to be stoking the stove and steaming up the kitchen anyway, you might as well boil a big pot of beans while you’re at it. It takes a while to cook, but you can leave and do other things while the beans are boiling, as long as you check in every so often to stir the beans and add water if they’re getting dry. Here’s how I do it.
1 pound dry red kidney beans
vegetable oil (or whatever fat or oil you prefer to cook with)
1 large white or yellow onion, or 2 medium onions
1 bell pepper
3–4 stalks celery
plenty of garlic (several cloves or equivalent)
3–4 bay leaves
1 tsp. dried thyme (or if you like, you can also add sage and/or rosemary and/or oregano along with or instead of the thyme)
salt, black pepper, red pepper or hot sauce, to taste (Louisiana food should be flavorful, but it doesn’t have to be flaming spicy—feel free to dial the heat up or down to your personal taste)
a few dashes Worcestershire sauce (optional)
seasoning meat (e.g. a smoked ham hock) if desired and available
2 cups rice (long-grained white rice is traditional, but use what you have)
1 lb. andouille sausage or other smoked pork sausage (optional)
1 bunch green onions (optional)
At least eight hours before you start cooking, rinse the kidney beans, put them in a pot, and cover them with water. Let them sit for eight hours. They’ll slowly swell to about double their dry size.
About four hours before mealtime, pour off the soaking water. Cover the beans again with fresh water, about double the volume of the beans. (If you have chicken or ham stock, you can substitute that for the water, for added flavor.) Bring to a boil, then cover and keep on a low boil for about an hour, making sure that the beans don’t boil dry (add water if necessary).
Chop the onion, bell pepper, and celery. Sauté these in a little oil until the onions are translucent. Add them to the beans. Mince the garlic and add it with the seasonings.
If you have some meat for seasoning—smoked ham hock, smoked hog jowl, salt fatback, or even smoked ham—add it now. (Chuck Duffy commented that a smoked turkey leg will also work nicely.) This does increase the cost, and the calorie count, and some folks might prefer not to use it due to dietary restrictions. It’s up to you.
Cover the pot and boil everything on a low boil for 3 more hours, adding water if necessary and stirring occasionally, until the beans are starting to fall apart and the entire dish is taking on a creamy consistency. Shred the meat from the ham hocks if necessary, although by this stage they may be falling apart on their own.
While that’s happening, prepare the rice. Add 2 cups dry rice to 4 cups water with a little salt and butter or oil. Boil until the rice is fluffy and the water is absorbed; this seems to take me about 15–20 minutes.
Ladle the red beans over servings of rice. Garnish with chopped green onions if you want. If available and desired, slice up 1 lb. smoked sausage (Louisiana “andouille” sausage is traditional, but any good smoked sausage, preferably a bit spicy, will do fine) into penny slices, sauté them until they start to brown, and mix them into the red beans. Or you could cut the sausage into larger sections or links, sauté or grill them, and serve them on the side. You could also mix in some ham if you preferred, cut into bite-sized chunks. Of course, you can go vegan and leave out the meat completely; it’ll still taste OK.
I’ve tried to estimate the cost of this based on my local grocery store prices—I checked most of these this afternoon. I’m assuming you’ve got the salt, oil, and seasonings on hand.
1 lb. dry beans: $1.30
1 lb. dry white long-grain rice: $0.89. (2 cups of dry rice is roughly 3/4 lb, so the actual cost works out to about $0.67)
onions: about $0.66 (store had 3 lb bag of medium yellow onions for $1.99, with about 6 onions per bag, so call it $0.33 per onion, and I would use two medium onions)
1 bell pepper: $0.89
1 bunch celery: about $2 (and you should have about 10–15 stalks, so the cost for the celery stalks you actually use is closer to $0.75)
garlic: about $0.50 per head (which should give you roughly 8–10 cloves, so figure $0.25 for five cloves)
sausage: about $4.00/lb (but today there was a sale on, 2 lb for $5.00).
smoked ham hock: about $2.00
This recipe will feed eight people with normal appetites, and it freezes well if you prefer to store some. So if you go vegetarian, you could make a pot of this stuff for maybe $6 plus tax, less than $1.00 per serving—or even less if you can buy beans and rice in bulk. Sausage and a ham hock will increase the cost, but you can still cook a full recipe for maybe $12. And the recipe will still work if you leave out ingredients. No celery? No big deal. No bell pepper? I often leave that out, since my wife doesn’t care for them. No sausage? It’ll still taste OK. Don’t like garlic that much? I’m not sure I can comprehend such an alien worldview, but fine; if you feel you have to dial that down, go ahead. Got a can of diced tomatoes that you want to throw in? Sure, why not? Got some parsley but no green onions? Chop it and garnish with it; it’ll be fine.
Recipes like this can be modified a lot depending on what’s on hand, what’s in season, what’s on sale, and what needs to be used up before it goes bad. That’s one of the things that make them cheap.
When it comes to freezing andouille sausage, there are a few key things to keep in mind. First, make sure to package the sausage properly to prevent freezer burn and maintain its quality. Vacuum-sealed bags or airtight containers work best for this purpose. Additionally, it’s important to label the package with the date of freezing to keep track of its freshness.
Before freezing andouille sausage, consider slicing it into smaller portions to make it easier to thaw and use later. This will also help you avoid defrosting more than you need at once. When you’re ready to use the frozen andouille sausage, simply thaw it in the refrigerator overnight or use the defrost setting on your microwave for a quicker option. Enjoy the convenience of having andouille sausage readily available whenever you need it!
Why it’s a good idea to freeze andouille sausage
Andouille sausage is a flavorful and versatile ingredient that can be used in a variety of dishes, from gumbo to jambalaya. Freezing andouille sausage is a convenient way to extend its shelf life and ensure that you always have this delicious ingredient on hand when you need it.
Freezing andouille sausage is a great way to preserve its freshness and flavor. By freezing the sausage, you can prevent it from spoiling and ensure that it stays fresh for a longer period of time. This is especially useful if you have purchased a large quantity of andouille sausage and want to store it for future use.
Another benefit of freezing andouille sausage is that it allows you to portion it out into smaller servings. By freezing the sausage in individual portions, you can easily thaw out only what you need for a particular recipe, rather than having to thaw out the entire package. This can help reduce waste and save you time when cooking.
Additionally, freezing andouille sausage can help you save money. By buying andouille sausage in bulk when it is on sale and freezing it for later use, you can take advantage of lower prices and always have this delicious ingredient on hand. This can be especially helpful if you enjoy cooking with andouille sausage regularly.
Overall, freezing andouille sausage is a practical and convenient way to ensure that you always have this delicious ingredient on hand. Whether you are looking to extend the shelf life of your sausage, portion it out for easy use, or save money by buying in bulk, freezing andouille sausage is a great option to consider.
Extend the Freshness of Andouille Sausage by Freezing
When it comes to preserving the freshness of andouille sausage for an extended period, freezing is a reliable method that can help you avoid spoilage and wastage. By freezing andouille sausage properly, you can ensure that it retains its flavor, texture, and quality for several months.
To freeze andouille sausage effectively, follow these simple steps:
1. Prepare the sausage: If the andouille sausage is fresh and uncooked, it is best to portion it into individual servings before freezing. This will make it easier to defrost and use only the amount you need without having to thaw the entire package.
2. Wrap the sausage: Use airtight packaging such as plastic wrap, freezer bags, or vacuum-sealed bags to wrap the andouille sausage. Make sure to remove as much air as possible from the packaging to prevent freezer burn and maintain the sausage’s quality.
3. Label and date: Don’t forget to label the packaged andouille sausage with the date of freezing. This will help you keep track of how long it has been in the freezer and ensure you use it within a reasonable timeframe for the best taste and texture.
4. Store in the freezer: Place the wrapped and labeled andouille sausage in the coldest part of your freezer, away from other items that may cause temperature fluctuations. A freezer set at 0°F (-18°C) or below is ideal for storing sausage and maintaining its freshness.
5. Thawing: When you’re ready to use the frozen andouille sausage, transfer it to the refrigerator and let it thaw overnight. Avoid thawing the sausage at room temperature to prevent bacterial growth and ensure food safety.
By following these steps and freezing andouille sausage properly, you can extend its shelf life and enjoy the delicious flavors of this Cajun sausage whenever you crave it. Check out the table below for a quick reference guide on freezing andouille sausage:
| Freezing Andouille Sausage | Instructions |
|---|---|
| Prepare the sausage | Portion into individual servings |
| Wrap the sausage | Use airtight packaging |
| Label and date | Label with freezing date |
| Store in the freezer | Place in coldest part of freezer |
| Thawing | Thaw in refrigerator overnight |
Convenient storage
Freezing andouille sausage is a great way to conveniently store this delicious and flavorful sausage for later use. By freezing the sausage, you can extend its shelf life and ensure that it stays fresh for a longer period of time. To freeze andouille sausage, simply follow these easy steps.
First, make sure that the andouille sausage is properly wrapped and sealed to prevent freezer burn. You can use plastic wrap, aluminum foil, or a freezer-safe container to wrap the sausage tightly. It is important to remove as much air as possible from the packaging to maintain the quality of the sausage.
Once the andouille sausage is wrapped securely, place it in the freezer. Make sure to label the package with the date of freezing to keep track of its freshness. When storing the sausage in the freezer, make sure to place it in an area where it will not be crushed or damaged by other items in the freezer.
When you are ready to use the frozen andouille sausage, simply thaw it in the refrigerator overnight or use the defrost setting on your microwave. Once thawed, you can use the sausage in your favorite recipes, such as jambalaya, gumbo, or pasta dishes, for a delicious and convenient meal.
By following these simple steps, you can easily freeze andouille sausage for convenient storage and enjoy its bold and spicy flavors whenever you want. So go ahead and stock up on this versatile sausage to have on hand for your next meal!
Save Money by Buying in Bulk
Buying in bulk can be a smart way to save money on groceries, including andouille sausage. By purchasing larger quantities of andouille sausage at once, you can often get a better price per pound compared to buying smaller packages. This can add up to significant savings over time, especially if you use andouille sausage frequently in your cooking.
When buying andouille sausage in bulk, it’s important to consider how you will store it to maintain its quality. Freezing andouille sausage is a great way to extend its shelf life and prevent it from spoiling. Properly packaged and frozen andouille sausage can last for several months in the freezer without losing its flavor or texture.
To freeze andouille sausage, start by dividing it into portion sizes that you will use in one go. This will make it easier to defrost only the amount you need without having to thaw the entire package. Wrap the portioned sausage in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. Be sure to label the package with the date it was frozen to keep track of how long it has been in the freezer.
When you’re ready to use the frozen andouille sausage, simply remove the desired portion from the freezer and let it thaw in the refrigerator overnight. Once thawed, you can cook the sausage as you normally would, whether it’s grilling, pan-frying, or adding it to a pot of gumbo or jambalaya. By buying and storing andouille sausage in bulk, you can enjoy the convenience of having it on hand whenever you need it while saving money in the process.
How to Freeze Andouille Sausage
Andouille sausage is a flavorful and versatile sausage that can be used in a variety of dishes. If you have leftover andouille sausage that you want to freeze for later use, you can easily do so to extend its shelf life. Here are some steps on how to properly freeze andouille sausage:
1. Prepare the Sausage: Before freezing the andouille sausage, make sure it is cooked and cooled completely. You can either freeze the sausage whole or slice it into smaller portions for easier thawing and use.
2. Wrap and Seal: Wrap the andouille sausage tightly in plastic wrap or aluminum foil to prevent air and moisture from reaching the sausage, which can cause freezer burn. Make sure the sausage is wrapped securely to maintain its flavor and quality.
3. Use Freezer Bags: For an extra layer of protection, place the wrapped andouille sausage in a freezer-safe plastic bag. Squeeze out any excess air before sealing the bag to help preserve the sausage’s freshness.
4. Label and Date: Don’t forget to label the freezer bag with the date of freezing and the contents (andouille sausage) to easily identify it later. This will help you keep track of how long the sausage has been stored in the freezer.
5. Freeze: Place the wrapped and sealed andouille sausage in the coldest part of your freezer for optimal storage. Make sure the temperature is set at 0°F (-18°C) or lower to keep the sausage frozen solid.
By following these steps, you can freeze andouille sausage properly to maintain its quality and flavor for up to 2-3 months. When you’re ready to use the sausage, simply thaw it in the refrigerator overnight or use it directly in your favorite dishes without thawing for added convenience. Enjoy the delicious andouille sausage whenever you crave its spicy and smoky flavors!
Wrap it properly
When freezing andouille sausage, it is crucial to wrap it properly to ensure that it remains fresh and flavorful when you are ready to use it. Proper wrapping helps protect the sausage from freezer burn and prevents it from absorbing other odors in the freezer.
One of the best ways to wrap andouille sausage for freezing is to use plastic wrap or freezer bags. Make sure the sausage is completely cooled before wrapping it to prevent condensation from forming and causing freezer burn. Wrap the sausage tightly in plastic wrap or place it in a freezer bag, removing as much air as possible before sealing it.
Alternatively, you can also use aluminum foil to wrap the andouille sausage. Wrap the sausage tightly in a few layers of foil to create a barrier against air and moisture. This will help maintain the quality of the sausage during freezing.
For added protection, you can place the wrapped andouille sausage in an airtight container before storing it in the freezer. This extra layer of protection will further prevent freezer burn and help maintain the flavor of the sausage.
By wrapping your andouille sausage properly before freezing, you can ensure that it stays fresh and delicious for an extended period. Proper wrapping techniques will help preserve the quality of the sausage and make it easy to use when you are ready to enjoy it in your favorite recipes.
Conclusion
In conclusion, freezing andouille sausage is a great way to extend its shelf life and ensure you always have some on hand for your favorite recipes. Follow these simple steps to properly freeze andouille sausage:
- Remove the sausage from its original packaging.
- Wrap the sausage tightly in plastic wrap or aluminum foil.
- Place the wrapped sausage in a resealable freezer bag or airtight container.
- Label the package with the date of freezing.
- Store the sausage in the freezer for up to 3 months.
By following these guidelines, you can enjoy the delicious flavors of andouille sausage whenever you need it, without worrying about it going bad. Happy cooking!
How to Make Andouille Sausage
FAQ
Can you freeze andouille sausage?
Andouille creates extra tasty rice dishes. Try adding crisped andouille to pilafs, fried rice, paella, dirty rice, and arroz con pollo. Our andouille sausage is sold fresh, fully cooked, and ready to serve, with or without heating. Keep covered in the refrigerator until ready to use, or freeze before the date printed on the package.
How long does smoked andouille sausage last?
Once smoked, andouille sausage lasts in the fridge a week or so, and it freezes very well. Remember these will be cooked sausages, so once you decide to use your andouille you’ll just be reheating them, not cooking them.
Can sausages be frozen?
Sausages can be refrozen. We would advise only freezing them once in their raw state and once in their cooked state. This means you can freeze raw sausages, thaw them, cook them and then refreeze them. As always, you’ll need to ensure you have cooked your sausages through until they are piping hot in the centre to be on the safe side.
What is andouille sausage?
Andouille (ahn-DOO-wee) is a sausage that originated in France, made with layers of pig’s intestines, which seems to be an acquired taste. Here we refer to the American version – a spicy, smoked pork sausage of the same name that is part of the rich culinary heritage of the Cajuns.
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