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Need a good andouille recipe

post #1 of 4
Thread Starter 
Plan to cold smoke for at least 12 hours. Hit me with your best. Need some for my gumbo.
post #2 of 4

http://www.lets-make-sausage.com/andouille-sausage.html

 

 This is a great recipe ,only change i make is 1/4 " cube 2 lbs and grind 3 lbs of the meat.

But it works fine if you coarse grind it all

post #3 of 4

I don't have a recipe but I have to say that I have been on this earth for nearly 58 years now and it was on this Mothers day  that I saw the word "ANDOUILLE", not just once , but twice in two different settings. The first time at RED LOBSTER where I took the wife for Moms day and nearly ordered the meal with it. The next time in about a 4 hour span, right here on this site, just now.  I know, I'm easily amused but just the association with sausage sounds good enough to try it.

post #4 of 4
Thread Starter 
Quote:
Originally Posted by eman View Post

http://www.lets-make-sausage.com/andouille-sausage.html

 

 This is a great recipe ,only change i make is 1/4 " cube 2 lbs and grind 3 lbs of the meat.

But it works fine if you coarse grind it all


I like this one, thanks. The texture sound like what I'm looking for.
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