Andouille, ready for gumbo

Discussion in 'Sausage' started by macbillybob, Feb 18, 2010.

  1. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great looking sausage - love your smoke house
  2. brohnson

    brohnson Smoking Fanatic

    Very nice, 140-160 tell it hits 150, how long did that take and what chips did you use, thanks.
  3. I use the cheap Brinkmann smoker for my smoke generator. Hang in the smokehouse to start. The smokehouse maxed out at 160 and I smoked them there for about 3 hours. Then moved them to the smoker to finish. It was at about 175-180 by that time since the fire was dying. Took about 30 min to bring them to 150 internal. They were around 138 when I transfered them to the smoker from the smokehouse.

    I use the smokehouse for cold smoke. There is a hot plate inside that I turn on to get the 160 otherwise it would be between 80-100.

    Used pecan and a little oak. It falls out of the sky down here in Texas.
  4. jamminjimi

    jamminjimi Meat Mopper

    Love the sausage.
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks mighty tasty!
  6. buffalosmoke

    buffalosmoke Meat Mopper

    Andouille looks great! It's on my "to do" list now.
  7. memphisbud

    memphisbud Smoke Blower

    Looks wonderful! Great set up you have there.
  8. Made Gumbo tonight with the Andouille. Great..... The best gumbo I have made in a while. Used the sausage and some crawfish.
  9. newbeestl

    newbeestl Fire Starter

    Looks good! What's your recipe for the Andouille?
  10. mgwerks

    mgwerks Smoking Fanatic

    Good-lookin product and from a local guy! WTG!
  11. I used the one from Ruhlman's book Charcuterie and compared it to this one. Kind of tweaked my based on these ingredients.

    They were similar but Ruhlman had some extra stuff. I did not use any onions, just a lot of garlic. The test fry was very spicey and I thought I screwed up but after smoking it was very good. Spices mellowed plus I use it in other dishes, like gumbo anyway. The gumbo was the best ever.

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