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Andouille Sausage - Page 2

post #21 of 29
Gumbo File' is just finely ground dried sassafrass leaves. Sassafrass grows pretty plentiful down here. It doesn't do anything for the taste and a lot of folks just add a sprinkle to their bowl to help thicken it up. I prefer to add a big dollop of rice myself.icon_rolleyes.gif
post #22 of 29
Thread Starter 
MoHntr, From everything I have read, the "hog casing" can handle the smoke.
post #23 of 29
me too...

side note:

i was working in LaPlace,LA last year and was the first time i tried Andouille and have to say it is one of my favorite sausages
post #24 of 29

smoking with hog casings

Hi all

Been using hog casings for years with smoked sausages and kielbasa.
I prefer to use a thinner casing when smoking. It helps keep the casing from being tough.
post #25 of 29
If I use the hog casing, is it safe to hang them on a rod or should I lay them on a rack to smoke them?
post #26 of 29

It doesn't really matter, but if you lay them down they gets stripes from the grill grates.
post #27 of 29
Hmmm zebra links! :)
post #28 of 29
LaPlace is recognized as the "Andouille Capitol of the World" and has a big festival around the end of October each year.

Recipe I've seen recommends using Beef Middle casing. This may hold up better and will give the wider 1 1/2 inch diameter.

Grew up in the area and even once dated a girl who was crowned the Andouille Queen at the Festival's yearly pagent. :)
post #29 of 29
i was suppose to work at that festival this year but i think i ended up in dallas texas instead...

i loved being there...it seemed like every other store had an Andouille Sausage sign..lol
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