Andouille Recipe Needed??

danbono

Master of the Pit

Original poster

OTBS Member

Feb 19, 2012

1,702

115

North New Jersey Paramus

• Aug 8, 2014

• #1

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.

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.

 

rgautheir20420

Master of the Pit

Jun 11, 2014

1,126

60

Crest Hill, IL (Chicagoland)

• Aug 8, 2014

• #2

DanBono said:

 
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.

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.

Click to expand...

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.

 

countryboy-q

Fire Starter

Feb 21, 2014

51

11

Texas

• Sep 11, 2014

• #3

Any chance I could have that recipe?

 

darwin101

Meat Mopper

Jun 16, 2013

283

20

• Sep 11, 2014

• #4

Here is one that is popular.  I think of it as a good recipe and not spicy.  It is easy to do a taste test before all pepper is added and adjust from there.  http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/

 

disco

Epic Pitmaster

OTBS Member

SMF Premier Member

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Sep 11, 2014

• #5

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

Disco

 

rgautheir20420

Master of the Pit

Jun 11, 2014

1,126

60

Crest Hill, IL (Chicagoland)

• Sep 12, 2014

• #6

countryboy-Q said:

 
Any chance I could have that recipe?

Click to expand...

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.