This is a recipe I ran across by Chef John Folse from here in Louisiana. I modified it, increasing the spice by 1/3 and added Dry Red Wine as a flavoring and mixing vehichle. Since I am slow smoking this with Pecan I removed the salt and replaced it with 1.5 tsps of Morton TQ per pound of meat. I thought this experiment would be a good way to break the new stuffer in with and will double the size of the recipe to 10lbs.
Any thoughts on the recipe appreciated and the history behind andouille is interesting to say the least to me. Pics will come after the job is done!
Andouille Recipe: Chef John Folse, Modified by ShooterRick
Andouille is the Cajun smoked sausage so famous nationally today. True andouille is stuffed into the
beef middle casing which makes the sausage approximately one and a half inches in diameter. When
smoked over pecan wood and sugar cane, it becomes very dark to almost black in color. It is not uncommon
for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees. Traditionally, the
andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and
smoked. In parts of Germany, where some say andouille originated, the sausage was made with all
remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served
thinly sliced as an hors d’oeuvre. It is interesting to note that the finest andouille in France comes from
the Brittany and Normandy areas. It is believed that over half of the Acadian exiles who came to Louisiana
in 1755 were originally from these coastal regions.
5 pounds pork butt
1/2 cup chopped garlic
1/4 cup cracked black pepper
2 ½ tablespoons cayenne pepper
1 1/2 tablespoon dry thyme
2 1/2 tablespoon Morton Tender Quick Cure
1 Cup Dry Red Wine
Cube pork butt into one and a half inch cubes and grind through a 1/4 cup plate, or hand chop coarsely.
Blend in all remaining ingredients. Stuff meat into casings in one foot links. Tie both ends of the sausage
securely using a heavy gauge twine. Smoke andouille at 175-200ºF for approximately four to five hours
using pecan or hickory wood. The andouille may then be frozen if desired
Any thoughts on the recipe appreciated and the history behind andouille is interesting to say the least to me. Pics will come after the job is done!
Andouille Recipe: Chef John Folse, Modified by ShooterRick
Andouille is the Cajun smoked sausage so famous nationally today. True andouille is stuffed into the
beef middle casing which makes the sausage approximately one and a half inches in diameter. When
smoked over pecan wood and sugar cane, it becomes very dark to almost black in color. It is not uncommon
for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees. Traditionally, the
andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and
smoked. In parts of Germany, where some say andouille originated, the sausage was made with all
remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served
thinly sliced as an hors d’oeuvre. It is interesting to note that the finest andouille in France comes from
the Brittany and Normandy areas. It is believed that over half of the Acadian exiles who came to Louisiana
in 1755 were originally from these coastal regions.
5 pounds pork butt
1/2 cup chopped garlic
1/4 cup cracked black pepper
2 ½ tablespoons cayenne pepper
1 1/2 tablespoon dry thyme
2 1/2 tablespoon Morton Tender Quick Cure
1 Cup Dry Red Wine
Cube pork butt into one and a half inch cubes and grind through a 1/4 cup plate, or hand chop coarsely.
Blend in all remaining ingredients. Stuff meat into casings in one foot links. Tie both ends of the sausage
securely using a heavy gauge twine. Smoke andouille at 175-200ºF for approximately four to five hours
using pecan or hickory wood. The andouille may then be frozen if desired
