Andoulli. Craigs recipe

Discussion in 'Sausage' started by dave17a, Jan 25, 2016.

  1. dave17a

    dave17a Smoking Fanatic


    chunked up. 2 " Seasoned
    . Cut up half into 1/4 chunks. stuffed. Friday. It is first time. 


    Blowouts and all, fried a few. great. Only problem is timing bad. Cant do smoke for a week. With cure seems like alright
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks good. I would think you should be fine waiting to smoke.
     
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Wrap them with some saran wrap and put them in a covered container and refrigerate. You want to keep them moist during the long rest. You dont want them to dry out and case harden. Dry casings wont take smoke well and they can become chewy after the cooking process.. Keep us posted

    Boykjo
     
  4. dave17a

    dave17a Smoking Fanatic

    Thanks.Thought so
    Makes alot of sense. Thanks. Wife said Hawaiin brats next. So the wife says. We will see. First actual sausage making. Never stuffed before
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Just a heads up

    When making Hawaiian brats don't add any pineapple to the meat. it will make it mushy

    Joe
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Lookin good so far!!

    A full smoker is a happy smoker - Stay happy 

    DS
     
     
  7. dave17a

    dave17a Smoking Fanatic

    Soooo just juice? Will look up recipes. Thank You Joe!
    Thanks. Do have withdrawls on not smoking. Lots going on. Thanks again!
     
  8. dave17a

    dave17a Smoking Fanatic


    Thought yhis pic wouldve made it. Well here you go[​IMG]
     
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    No juice either..... pineapple breaks down proteins. For pineapple flavor I would try artificial pineapple flavoring as a substitute
     
  10. westby

    westby Smoking Fanatic

    Question -

    What's the difference between Craig's recipe and the NOLA recipe?  From what I can tell, nothing except the NOLA recipe has paprika.

    Thanks.
     
  11. dave17a

    dave17a Smoking Fanatic

    I did not compare did I? Never seen nola recipe anywho.
     
  12. dave17a

    dave17a Smoking Fanatic

    Well have you ever done Hawaiin?
     
  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I gotta say that like everything else here, andouille is about your perception of what it should taste like. More cracked black, or cayenne, or garlic, never used papricka personally but I don't see anything wrong with it. Biggest thing about andouille is originally it was "The" cured sausage before we even decided to be safe in all sausage for smoking. It should almost taste like course ground ham or Canadian bacon.

    But any taste you like, it was what was done with the leftover scraps. Chopped up, a bit of spice and/or herb, I guess cracked black is the only required spice, pretty sure garlic was required......

    Looks like some tastee andiouille to me! Course I am not a good judge, I like it all. LOL
     
  15. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    FRESH Pineapple or juice will cause a problem as it did in Joe's link. Canned Pineapple and Pineapple Juice are Cooked/Pasteurized and the Enzyme that turns meat protein to goo is destroyed. There is no issue using either. The minimal tenderizing in Pineapple Juice marinades is from Acid not the enzymes...JJ
     
  16. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  17. dave17a

    dave17a Smoking Fanatic

    Wellll never doing before. Skip it. Got Rytek Kuntas book. How bout your best on brats[​IMG]
     
  18. dave17a

    dave17a Smoking Fanatic

    With the cayenne of course! Can't wait after week rest and smoke. Thanks for the direction you took me![​IMG]
     
  19. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I would go to len poli's sonoma brats

    Joe
     

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