Brats and Andouille

Discussion in 'Sausage' started by westby, Jul 25, 2016.

  1. westby

    westby Smoking Fanatic

    Made up 15 lbs of morel mushroom and wild rice brats along with 30 lbs of andouille this past weekend. Brats were made with PS Seasonings blue ribbon brat seasoning, wild rice, and some stems and pieces morels I had found back in May. I sautéed them down with garlic, a little butter and olive oil and then freezed that mixture until now. The andouille is the NOLA recipe. I'll be packaging tonight and I'll probably make up a batch of red beans and rice.
    Last edited: Jul 25, 2016
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Man that looks good!

    Nice job!

  3. dukeburger

    dukeburger Master of the Pit OTBS Member

    Looks tasty from here too! [​IMG]
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Very Nice,,, Sounds tasty,,, 

    A full smoker is a happy smoker 

  5. westby

    westby Smoking Fanatic

    Money shot.
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    WB, Nice job ,they look awesome ![​IMG]
  7. b-one

    b-one Smoking Guru OTBS Member

    Great looking sausages!
  8. westby

    westby Smoking Fanatic

    Thanks for the kind words fellas.
  9. smokeymose

    smokeymose Master of the Pit

    Man that's some pretty Andouille! I use the NOLA recipe also and plan to stick with it, though I use 3/4 cup of Soy Protein Concentrate instead of 1/4 cup of NFDM.


  10. oberst

    oberst Smoke Blower

    Good grief; morels and wild rice in brats! Talk about pushing the creative envelope past Pluto! How did they turn out? Almost a little like boudin perhaps.
  11. smokeymose

    smokeymose Master of the Pit

    Yeah the mushrooms kind of threw me, too. The rice I can see, but if I had morels they'd be fried up LOL!
  12. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    The sausage looks incredible!

  13. gregor

    gregor Smoke Blower

    Could someone point me to the NOLA recipe for andouille, please?

    Collecting and evaluating sausage recipes :)

  14. smokeymose

    smokeymose Master of the Pit

  15. gregor

    gregor Smoke Blower

  16. westby

    westby Smoking Fanatic

    They turned out fantastic.  They have a nice subtle flavor of the morels and a little texture from the rice, but they do not have as much rice in them as a boudin would have.  This is the third time I've made them.  Every year that we get morels, we find a bunch that have a bad spot or two on them that need to have a bit cut off - I just call them "stems and pieces".  Simply dice them up, sauté them in a little garlic, butter and olive oil and then let them cool and freeze.  They keep very well when cooked and frozen.  I had about 1 1/2 lbs of them and added about 4 cups of cooked wild rice when mixing up the meat.

    We find enough every year that we get our fill of them fried up.  It's kind of nice to be able to get that flavor again several months later.
  17. aussiejonl

    aussiejonl Newbie

    Since we do not have the Andouille sauage here in Australia, is there a recipe I can get to make my own?

  18.  Look in post # 14 of this thread.

  19. westby

    westby Smoking Fanatic

    The NOLA recipe mentioned above is the only way to go AussieJonl.  That is exactly what I use.
  20. The NOLA andoullie is spot on.

Share This Page