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Andouille! Andouille? Which recipe?

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gearloose

gearloose

Meat Mopper
Original poster
May 25, 2017
158
65
Southeast corner of Kansas
I've been reading through a bunch of Andouille recipes.  Seems like everyone has their own favorite.  I used to make Andouille using the recipe in the Culinary Institute of America textbook.  It's pretty good, but not so sure how authentic it is.  What I'd like to try to create is an Andouille that is as close as possible to what most Cajuns buy when they buy Andouille.  I'm assuming that means it should be a close clone of the Andouille sold in Laplace, La.  I realize that, even in Louisiana, there are as many recipe variations as there are shops making Andouille.

So, in your opinion, what recipe (if there is only one) that comes the closest to "authentic."  Hot & spicy sausage is easy.  What makes a true Andouille?

Looking forward to your replies.
icon_biggrin.gif
 
Shyzabrau said:
 
One of our own forum members from Southern Louisiana recommends the recipe in the video in the first post in this thread. Says it is close to his family's recipe...

http://www.smokingmeatforums.com/t/262164/andouille-the-real-deal
Click to expand...
The recipe used in that video IS the same recipe as our family recipe. It does not get any more authentic than that. along with the spices, the key is to use pecan wood and sugar cane stalks (or dark brown sugar for those that can't get sugar cane stalks).
 
Indaswamp said:
 
The recipe used in that video IS the same recipe as our family recipe. It does not get any more authentic than that. along with the spices, the key is to use pecan wood and sugar cane stalks (or dark brown sugar for those that can't get sugar cane stalks).
Click to expand...
I've got 20# of Pecan fuel pellets on order.  Sugar cane? not around here.  I'm using an A-Maze-N pellet smoke generator.  How would I use brown sugar with that?
 
gearloose said:
 
Indaswamp said:
 
The recipe used in that video IS the same recipe as our family recipe. It does not get any more authentic than that. along with the spices, the key is to use pecan wood and sugar cane stalks (or dark brown sugar for those that can't get sugar cane stalks).
Click to expand...
I've got 20# of Pecan fuel pellets on order.  Sugar cane? not around here.  I'm using an A-Maze-N pellet smoke generator.  How would I use brown sugar with that?
Click to expand...
I would try sprinkling some brown sugar over the pellets and let it burn with the pellets.

I have a propane smoker and use a 15" cast iron pan as my diffuser/wood pan. I just pour the sugar over the wood in the pan.
 
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