NOLA!

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robin0925

Newbie
Original poster
Apr 29, 2017
7
10
IN
Last year I decided to start making my own sausages...  My inspiration for this was Andouille.  I used to get a pretty good one locally, but then it disappeared.  I tried the stuff the grocery sells that is labeled Andouille, to my extreme disappointment.  So I bought a smoker, despite the fact it was November in Indiana.  Amazon had a fantastic deal.  I bought a grinder, and tried to stuff my sausage directly into the casings and it went okay.  But then I decided to get a stuffer.  Mainly because of the NOLA Andouille recipe asking you to cube some of the meat.  Obviously, I've found the stuffer to be an awesome investment regardless. I made some other sausages, brats and polish and something called rookwurst with good success but for some reason I just kept putting off the Andouille.  Until yesterday.  Interestingly enough, I decided against cubing the meat because, what a pain!  So I just coarse ground 5 lbs of pork butt, mixed in the seasoning, stuffed and smoked with pecan for about 4 hours.  Here are the results.  Jambalaya for lunch here in a bit.  This was a long time in the making, but I can assure you the next batch of Andouille will be coming very soon.




 
Looks good from here! Curing the meat is a pita, but the look and mouth feel of it is a great thing.

Did you find the NOLA recipe to your liking? I tweaked the cayenne a bit and added cure, but that recipe is pretty darn good on its own.
 
Last edited:
Nice looking sausage.  
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I think it's really good. I tasted it just cold sliced, and it seemed a bit mild.  I cut the cayenne in half, because I was scared.  However, in the jambalaya I just made, I think it's just right for me.  I may up the heat slightly next time.  It has a great garlic presence.  I added phosphate as well.  Not sure how much I needed to do that, but I liked the bounce it gave my other smoked sausage and I didn't want to miss that.
 
Never done a split batch, and so far I haven't done a smoked sausage without phosphate. I will probably skip them next time around.  I am no expert, but I know I read somewhere that it gives a 'bounce' and that seemed like it was true.  
 
I have the LEM 5 lb.  I used the middle size horn that it came with it, and Syracuse 32/35mm hog casing.
 
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