Andouille Recipe Needed??

Discussion in 'Sausage' started by danbono, Aug 8, 2014.

  1. danbono

    danbono Master of the Pit OTBS Member

    HI All Any one with  Andouille recipe that is not too hot? Had some at a local restaurant the other was that really good, my first time trying Andouille. I think it was Andouille sausage. I would like to try and make my own, that is not too hot.[​IMG]

    Thanks Dan

    PS Will do a search and see what I do come up with.But still looking for a tried & ture recipe,that has been home made.
     
  2. Dan, I recently made a batch of Andouille that came out just amazing. Reminded of my mom's gumbo from home. It wasn't too hot either...I wanted more ;)

    I am pm'ing you the recipe. I would cut back on the salt a bit. Maybe use 2 tbps instead of 3. I cold smoked for 2 hrs and then oven cooked at 175 until it was 160. Then dunked in a cold water bath and hung to bloom for a couple hours. Allowed it to sit uncovered in the fridge for a day, and then I vac sealed. 

    Here's my thread: http://www.smokingmeatforums.com/forum/newestpost/167161

    Don't be afraid to ask any questions.
     
  3. countryboy-q

    countryboy-q Fire Starter

    Any chance I could have that recipe?
     
  4. darwin101

    darwin101 Meat Mopper

  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I suggest you personal message Foamheart. He really helped me with my Andouille.

    Disco
     
  6. This is the recipe I'm now using. The Nola recipe is what I used the 1st time, and then I made this one with changes in the amounts of ingredients to try and suit my taste. I still think it could be a little spicier, so take that into account:

    Pork Butt - 2 kg

    Cure #1 - 4.38 g

    Salt - 28.06 g

    Pepper - 10.52 g

    Garlic Powder - 20 g

    Thyme - 5 g

    Cayenne - 6 g

    Red Pepper Flake - 2 g

    Foam is a great resource as well as this whole community, so be sure to ask as many questions as possible. One thing that helped me be successful in making this sausage was understand and outlining each step in the process and "scheduling" your process from start to finish. Good luck.
     

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