Antelope Andouille Sausage


Recipe contributed by Editor in Chief J. Townsend

The West meets the South in this Cajun-Creole sausage recipe. I substituted wild Antelope from Wyoming in trade of the pork. The combination of herbs, spices, and smoke make a pleasant tasting sausage that is perfect in a bun or in your next gumbo.


3 lbs ground Antelope meat

4 ft of pork sausage casing

1 tsp ground cayenne

2 tbsp paprika

2 tbsp fresh minced garlic

1 tbsp ground black pepper

1 tbsp kosher salt

½ tsp crushed red pepper flakes

¾ tsp file powder

1 tsp chili powder

½ tsp cumin

½ onion, minced

1.5 tbsp Morton’s Tender Quick


  1. Mix all the ingredients
  2. Cure overnight 10-12 hours in the refrigerator
  3. Pre-heat your smoker to 200-250 degrees
  4. Use Meat Grinder or a Sausage Stuffer to fill the casings
  5. Make a roll or tie off individual links
  6. Smoke at 200-250 degrees, flipping every hour, for three hours or until the internal temp is 145 degrees.
  7. Allow to cool and then freeze until ready to use.

Antelope Sausage

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