Andouille it is

Discussion in 'Sausage' started by boykjo, Oct 1, 2010.

  1. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Big-guy had a recipe for andouille in a pickled egg recipe and it was like cool air blowing through my hair with a tingling sensation..... Oh wait a minute. I was eating a peppermint pattie when I read the thread. Anyway I decided to make some andouille. Never ate it or made it so if I screw it up I wouldnt know...... I usd the Rytek Kutas recipe for a kickstand and came up with my own

    boykjoadouille     [​IMG]         

    10 lbs boston butt ground 4.5mm

    5 tsp TQ

    5 tsp kosher salt

    5 tsp black pepper

    3 bay leaf grated (that was fun)

    1 tsp cayenne pepper

    1 tsp chili powder

    1/2 tsp ground cloves

    1/2 tsp allspice

    1 tbs thyme

    1 yellow onion chopped fine

    1 garlic clove minced

    1 cup non fat dry milk

    some pics???? [​IMG]

    two pork butts

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    OK, OK, here they really are

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    all ground up and into the fridge to cure over night

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    nighty night.........
     
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Yepper I have made allot of sausage here lately and that's just what it look like to me. Now keep on doing what you need to and keep us in the loop. But one question is all the ingredients in the meat mixture already??
     
  3. watlow

    watlow Fire Starter

    Cant wait to see the finish. Im hungry already,thanks for sharing and let us know how it turnes out. LOL
     
  4. here is the recipe I use

    Andouille -

    5 pounds pork butt
    1/2 pound pork fat
    1/2 cup chopped garlic
    1/4 cup cracked black pepper
    1 tablespoons cayenne pepper


    1 tablespoon chili flakes
    1 tablespoon dry thyme
    4 tablespoons salt


    1 teaspoon cure #1
    hog casings)


    stuff then hang to dry in the smoker @130F for a few hours. Apply a heavy smoke for at leat 4-6 hrs raise temp to 170 and continue smoking until an internal temp of 150 F.
     
    Last edited: Oct 1, 2010
  5. watlow

    watlow Fire Starter

    Sounds like a good one too Big-Guy. Will have to try both.
     
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    yes
     
     
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    easy there watlow, I might have to feed my recipe to my neighbors dog..................
     
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I wish I could start all over again. I dont like recipes with a lot of ingredients. Yours recipe looks about right. If this doesnt doesnt come out good I will give yours a try. It took me 12yrs to get my kielbasa recipe perfect and it is special. everyone says I should manufacture it, but thats another story
     
     
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    out of the fridge cured

    [​IMG]

    filling

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    all filled

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    in the cooker to hang and dry for awhile.

    [​IMG]

    I place my applewood on the expanded metal grate over the burner

    result pics tomorrow. the andouille smelled pretty good raw
     
  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks great man - be sure to let us know how it came out
     
  11. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    andouille is out of the cooker and after a water bath its in the fridge to hang and dry overnight. There is so much aroma from this sausage.The recipe from the rytek book called for 2 large onions and I only used 1 for double the meat. I always do half of the seasonings or double the meat for first time recipes. I usually hit it on the head. I think a good sausage should not overpower you for the next three hrs after eating it.......

    the finish line is in sight.
     
  12. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Hmmmmm,

     Looks great , The andoulli we have down in south louisiana is made w/ more of a chopped meat.  Very few places  grind it.

      We do not eat it like a sausage .It is used as a seasoning for other dishes.

     i guess that's why it is such a spicy recipe.
     
  13. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Eman, do you have a True Louisiana recipe for Andouille that you would share?
     
  14. watlow

    watlow Fire Starter

    Looking fine so far there good buddy. Cant wait to see them after the smoke,nice job. Bet they taste great.Oh ya, make sure you keep your eye on your neighbors dog and dont let em in your yard.   [​IMG]   LOL
     
  15. eman

    eman Smoking Guru Staff Member Moderator OTBS Member


     I called the place that i buy my andoullie from and begged for the recipe .No dice.

     But i did get them to tell me that they chop the pork butt into small cubes and grind the fat.and that they use a larger casing than for sausage or boudin.Allmost 2" in diameter

     They smoke over a mix of oak and pecan and they smoke for  5 to 7 hrs at "around 175" that's all the info i could get .

     i can say that this is the best andoullie i have found and i drive an hour one way to buy it 25 lbs at a time.
     
  16. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    as long as you dont mess with the cure amount... and if you are doubling the meat then you need to double the cure...  for a first time recipie, why not make a tiny batch first. take you 5 lbs of pork, divide into four 1.25 lb segments and reduce ingreds to match... try out 4 different recipies at a time. I also noticed both recipies call for additional pork fat... use "backfat" if you can get it, which you should have  no prob getting from your butcher. is the highest quality fat and gives you a really juicy end product. thanks for sharing the recipies...
     
  17. coacher72

    coacher72 Smoking Fanatic

    Here's a recipe for Andouille sausage that came from a cajun cook book. it is one used in the Lafayette, LA area.

    INGREDIENTS:
    • 5 pounds pork butt
    • 1/2 pound pork fat
    • 1/2 cup garlic, chopped
    • 1/4 cup cracked black peppercorns
    • 2 tbsps cayenne pepper
    • 1 tbsp dry thyme
    • 2 tbsps salt
    • 6 feet beef middle casing (see butcher or specialty shop)
    METHOD:
    Cube pork butt into 1 1/2-inch cubes. Using a meat grinder with four, 1/4-inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate this size, I suggest hand cutting the pork butt into 1/4-inch square pieces. Place ground pork in a large mixing bowl and blend in all remaining ingredients. Once well blended, stuff meat into casings in 1-foot links, using the sausage attachment on your meat grinder. Tie both ends of the sausage securely using heavy gauge twine. In your home style smoker, smoke andouille at 175-200 degrees F for approximately 4-5 hours. The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre.
     
  18. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    boykjo, did you do a test fry with some of that cured meat before stuffing it into casing? When I re-read the recipe I noticed that you have 5 tsp TQ and 5 tsp kosher salt. I'm wondering if it wasn't too salty?.    
     
  19. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Well here are the results, I must say I hit the nail on the head again with the amount of ingrdients put into the meat. I have always found to double the meat for a recipe. The andouillie sausage has just the right amount of flavor and perfect salt content. As for the flavor of the sausage as soon as you bite into it you get a mild hint of a smokey peppery liverwerst taste and about 30 secons later you feel a little pepper heat ok for a child to eat and not really notice. As for testing/frying small pieces, I usually dont do that because the finished product is so much different than the raw product. I did pre fry what was left in the stuffer and it didnt taste anything like the final product.[​IMG]jhfhjfkkgjgtjikrnjgkfgoiei

    It would be usless to buy andoullie in the store to compare this recipe too becase you cannot compare store bought to home made. Now I have some andoullie to go into big-guys pickled egg recipe.

    Thanks for looking.

    [​IMG]

    [​IMG]
     
    Last edited: Mar 12, 2012
  20. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...  Congrats...
     

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