Question about LaPlace, La. style Andouille

[gearloose]

While this joint was making it's move to its new home, I made 10 lb. of Andouille using Starriddin's recipe - http://smokingmeatforums.com/index....lle-capitol-of-the-world.172026/#post-1260225

That recipe uses a full cup of minced fresh garlic & 2 Tbsp cayenne per 5 lb. of pig. That's a lot! I followed the recipe as close as possible, even using beef middles and pecan wood pellets. (no sugar cane) The results are hotter than blazes (expected) and with enough garlic flavor & aroma to clear vampires in a 10 mile radius. I made some red beans & rice with my Andouille, replacing the ham hocks, cayenne & garlic in the bean recipe with chunks of Andouille. The results were one awesome pot of red beans. This sausage is a great seasoning sausage, but is really not what one would want to sit down and snack on with some cheese and crackers and a cold beer.

Now the question: How does this compare with Andouille from one of the 3 big-name shops in Laplace?

 

[maineac]

I had andouille from Jacob's World Famous and Wayne Jacob's Smokehouse this March. I don't remember either having a garlic flavor and I would consider the heat of both to be moderate. I did eat both with cheese, crackers and an adult beverage. And while both were very good, I didn't feel the need to return for more.

 

[gearloose]

I had andouille from Jacob's World Famous and Wayne Jacob's Smokehouse this March. I don't remember either having a garlic flavor and I would consider the heat of both to be moderate. I did eat both with cheese, crackers and an adult beverage. And while both were very good, I didn't feel the need to return for more.

Thanks, Dean. I appreciate you taking the time to answer.

 

[indaswamp]

That's a lot of garlic and cayenne! Remember-all the old school recipes used way less seasonings that we do today. Andouille is suppose to be a seasoning meat to impart smoky flavor to gumbos, beans and such. My family recipe only uses 17 TBSP of cayenne for 120lbs. of meat, and half that amount of white pepper. And 12 TBSPS of garlic powder,

tip for you-used dark brown sugar in place of the sugar cane. I pour about a cup on top of my wood pellets and sawdust and let it burn in the wood embers. It adds a depth of flavor to the limks and coats the casing with sugar which sucks up the smoke. Traditonal andouille links are almost black from the sugar syrup that flashes off in the smoke. They are not burnt, they are suppose to look that way.
My extended family are friends with the Jacobs....