SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Andouille and Smoked Cajun Sausage ~ Foamheart
New Posts  All Forums:Forum Nav:

Andouille and Smoked Cajun Sausage ~ Foamheart - Page 2

post #21 of 51

Great looking sausage, Foam. Points for sure!

 

I've been wanting to make andouille for some time now, is there a seasoning recipe you can recommend?

post #22 of 51
Great read, Foam! I took your advice and sat back with a couple cold ones to follow the thread. Now I need another one.....
I also gave up the chop/grind thing for Andouille a couple of batches ago. A pita for no taste difference. I just do it all course plate now. I just checked and all I have left is one vac bag of four links!! Guess I know what's up next weekend ☺️
I think you should check out some dry ice packaging and send Richie a sample. beercheer.gif

points.gif

Dan
post #23 of 51
Thread Starter 
Quote:
Originally Posted by DukeBurger View Post
 

Great looking sausage, Foam. Points for sure!

 

I've been wanting to make andouille for some time now, is there a seasoning recipe you can recommend?

I'd recommend the NOLA recipe. I've never tried it but with his other recipes he cooks pretty much like me. He just needs to take that next step up to catch me.  <Chuckles>

 

Oh and thank you for the compliment. 

 

http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/

post #24 of 51
Quote:
Originally Posted by Foamheart View Post
 

I'd recommend the NOLA recipe. I've never tried it but with his other recipes he cooks pretty much like me. He just needs to take that next step up to catch me.  <Chuckles>

 

Oh and thank you for the compliment. 

 

http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/

 

Thank you sir!! 

post #25 of 51
Quote:
Originally Posted by Foamheart View Post
 

I'd recommend the NOLA recipe. I've never tried it but with his other recipes he cooks pretty much like me. He just needs to take that next step up to catch me.  <Chuckles>

 

Oh and thank you for the compliment. 

 

http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/

Foam , I too use the NOLA recipe for andouille BUT your idea of 3/4 inch plate beats the crap out of his cubing 1/2 the meat into 1/4 " chunks. I will use the big grinding plate next time, thanks for the great tip !

post #26 of 51
Thread Starter 

Ok, last picture I swear. had a couple a CSR's that had been here a week and needed a home. Soooooo......... 

 

Made a little boudin. Think I'll try and smoke 'em tomorrow.

 

 

 

The reason I am smoking it is, well the good taste for one but it drys out the casing so they don't shrink while cooking.

post #27 of 51

Great read Kevin!  That andouille and sausage look incredible! The boudin looks great also!  points1.png

 

Mike

post #28 of 51
Thread Starter 
Quote:
Originally Posted by SmokeyMose View Post

Great read, Foam! I took your advice and sat back with a couple cold ones to follow the thread. Now I need another one.....
I also gave up the chop/grind thing for Andouille a couple of batches ago. A pita for no taste difference. I just do it all course plate now. I just checked and all I have left is one vac bag of four links!! Guess I know what's up next weekend ☺️
I think you should check out some dry ice packaging and send Richie a sample. beercheer.gif

points.gif

Dan

 

Thanks..... I just can't live without andouille. My last batch Last year I believe was my best ever. I actually cooked it in the roast between smokes and it was awesome. Since I had no real control of temp this time  its not as good, but its still better than store bought.

 

Quote:
Originally Posted by DukeBurger View Post
 

 

Thank you sir!! 

 

My Pleasure.

post #29 of 51
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

Foam , I too use the NOLA recipe for andouille BUT your idea of 3/4 inch plate beats the crap out of his cubing 1/2 the meat into 1/4 " chunks. I will use the big grinding plate next time, thanks for the great tip !

 

LOL... believe me, even with super sharp knives, your hands and arms are gonna thank you.  You might find you'll make it more often also.

 

Quote:
Originally Posted by mike5051 View Post
 

Great read Kevin!  That andouille and sausage look incredible! The boudin looks great also!  points1.png

 

Mike

 

Mike you should see what the boudin looks like. Its as close to perfectly smoked as I have done with Boudin. AND the moisture contend is just right on.... I impressed myself. <chuckles> Damn shame I don't do a boudin recipe.....LOL Its always good, its just not always the same. 

post #30 of 51
Dang Foam, what a great thread & read ! Thanks for posting this ! icon14.gif
post #31 of 51
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Dang Foam, what a great thread & read ! Thanks for posting this ! icon14.gif

 

Thank ya kindly my friend. So how are those Sous chefs doing? They studying french pastries now for brownie points with Momma?

post #32 of 51
Thread Starter 

OK guys, I have to show you why I like andouille soooooooo much!

 

 

Smoked chicken and andouille filet gumbo, hot garlic butter pistolette, and a small fruit jar of sweet peach spiced tea. 

post #33 of 51

You Louisiana boys are just plain ol' cruel...pulling all these killer Cajun & Creole vittles together and not sending goodie boxes to the rest of the forum.  Y'all ought to be ashamed of yourselves.Bottom.gif

 

Point to you on both the gumbo and the boudin, Kevin.  :beercheer:

post #34 of 51
Quote:
Originally Posted by Foamheart View Post
 

OK guys, I have to show you why I like andouille soooooooo much!

 

 

Smoked chicken and andouille filet gumbo, hot garlic butter pistolette, and a small fruit jar of sweet peach spiced tea. 

 

 

 

Yes sir, Foam.     Picture perfect.

post #35 of 51
Thread Starter 
Quote:
Originally Posted by gr0uch0 View Post
 

You Louisiana boys are just plain ol' cruel...pulling all these killer Cajun & Creole vittles together and not sending goodie boxes to the rest of the forum.  Y'all ought to be ashamed of yourselves.Bottom.gif

 

Point to you on both the gumbo and the boudin, Kevin.  :beercheer:

 

Coonazz's kids grow up cooking, camping out aton the sand bar as a little kid runnin troutlines, at the fishing camp, at the deer camp, anywhere there is a group of us someone has to start a conversation about who know more about a certain dish and who really makes it the best.....LOL Catching food, cooking food, drinkin and eating! 

 

Quote:
Originally Posted by c farmer View Post
 

 

 

 

Yes sir, Foam.     Picture perfect.

 

Thank you sire. Its got smoked chicken smoked andouille, bread & rice. Add a dessert and its a throwdown meal? LOL

post #36 of 51
Quote:
Originally Posted by Foamheart View Post
 

 

Coonazz's kids grow up cooking, camping out aton the sand bar as a little kid runnin troutlines, at the fishing camp, at the deer camp, anywhere there is a group of us someone has to start a conversation about who know more about a certain dish and who really makes it the best.....LOL Catching food, cooking food, drinkin and eating! 

 

 

Thank you sire. Its got smoked chicken smoked andouille, bread & rice. Add a dessert and its a throwdown meal? LOL

Yes Kevin!  That could have been a throwdown!  points1.png

 

Mike

post #37 of 51

Holy cow Kevin!  that looks great.  I still have some cajun sausage seasoning left in my cupboard.  Not even sure where it came from.  I will have to make up a batch.  Points for sure!

post #38 of 51
Thread Starter 
Quote:
Originally Posted by mike5051 View Post
 

Yes Kevin!  That could have been a throwdown!  points1.png

 

Mike

 

Thanks man. I do appreciate it.

 

 

Quote:
Originally Posted by worktogthr View Post
 

Holy cow Kevin!  that looks great.  I still have some cajun sausage seasoning left in my cupboard.  Not even sure where it came from.  I will have to make up a batch.  Points for sure!

 

Thank you.

 

Don't you have a spring-break fast approaching?

post #39 of 51
Quote:
Originally Posted by Foamheart View Post

Quote:
Originally Posted by WaterinHoleBrew View Post


Thank ya kindly my friend. So how are those Sous chefs doing? They studying french pastries now for brownie points with Momma?

Your so awesome for posting this stuff, so rednecks like me can follow... Thanks again !

The sous chefs are doing great, they say "Hi Foam".

They haven't quite made it to pastry chefs yet, but they may some day soon ! LOL

But they did post a couple links the last weekend that I had the opportunity to help with.... biggrin.gif
post #40 of 51
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post


Your so awesome for posting this stuff, so rednecks like me can follow... Thanks again !

The sous chefs are doing great, they say "Hi Foam".

They haven't quite made it to pastry chefs yet, but they may some day soon ! LOL

But they did post a couple links the last weekend that I had the opportunity to help with.... biggrin.gif

 

You are a lucky man my friend.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Andouille and Smoked Cajun Sausage ~ Foamheart