Originally Posted by DanBono
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.
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.
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.