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Andouille Recipe Needed??

post #1 of 6
Thread Starter 

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.:sausage:

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.

post #2 of 6
Quote:
Originally Posted by DanBono View Post
 

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.:sausage:

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.

 

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.

post #3 of 6

Any chance I could have that recipe?

post #4 of 6

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/

post #5 of 6

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

 

Disco

post #6 of 6
Quote:
Originally Posted by countryboy-Q View Post
 

Any chance I could have that recipe?

 

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.

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