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Andouille: An Acadian Salute!

post #1 of 16
Thread Starter 
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
post #2 of 16
That recipe sounds really good and fairly simple - looking forward to seeing how they come out
Thanks for posting
post #3 of 16
Now that's some good andouille, simple and tasty... in other words it's Cajun. My only other comment would be to say "Laissez les bon temps rouler."
post #4 of 16
Sounds like a good recipe...
post #5 of 16
I did about that same recipe last week (used instacure and salt instead of TQ).

Made 7 lbs, all gone in a week. However, personally I didn't like the Thyme flavor. The Andouille I am used to did not have Thyme, I will leave it out next time.
post #6 of 16
Sound good, Send some my way!
post #7 of 16
Thank you very much for this thread! It is greatly appreciated!
post #8 of 16


That sounds like it's going to be some good stuff.
You'll have to save me a link so that i can compare it to the stuff i'm using now.
Happy New year to you and mrs shooter!
post #9 of 16
Rick, your timing on this topic is amazing! One of the guys that works for me asked me about andouille sausage and complained about the andouille sausage that he finds in the store.

Now I have an idea of what to do for him as his birthday is coming up in February.

Thanks for sharing!
post #10 of 16
Okay Rick, it's hard to do, but you have managed to confuse me. . . icon_confused.gif

In your opening post you stated:

Now in your recipe you have:

Okay, here is where the confusion comes in:
  1. You said that you replaced the salt with 1.5 tsps (teaspoons) of Morton's TenderQuick and that you planned to double the batch to do 10 lbs of sausage
  2. In the revised recipe you list 5 lbs of pork butt and 2 1/2 tablespoons of Mortin's TenderQuick
Now in my thinking (flawed or otherwise biggrin.gif) in doubling the amount of TQ you would need 3 tsps (or 1 Tbs) for 10 lbs of meat going by your first statement in the quote above.

I'm thinking if you used 2 1/2 Tbs of TQ you would need close to 25 lbs of meat.

I'm not trying to be nit-picky, but one of the many occupations that I've had over the years included being a proof reader to a techincal writer who wrote operation manuals for the U.S. Government. It's just one of those skills that I haven't been able to let go.
post #11 of 16
Well shooter your recipe sounds really good and I will have to try it too. The only thing I have some problem is the red wine you say you used dry red wine and ware can that be found. I have audoullie on my short list to be made so I'll have to check it out soon.
post #12 of 16
Thread Starter 

The TQ measure

[quote=Dutch;412961]Okay Rick, it's hard to do, but you have managed to confuse me. . . icon_confused.gif

Ok lets redo the math so we dont do something dumb! TQ is 1.5 tsp per pound of ground meat. Multiply 1.5 tsp x 5lbs =7.5 tsp. For simplicity 3 tsp = one TBS. So divide 7.5 by 3 =2.5 TBS. for 5 lbs of meat which is what the recipe calls for. I am doubleing the whole thing for 10 lbs includeing the TQ.

I think the confusion is the 1.5 tsp is TQ per lb of meat. If my math is wrong please let me know. I am doing this Saturday. Thanks for the concern.
post #13 of 16
Thread Starter 
Any decent dry red wine will do. From what I learned many years ago working part time managing a liquer store somewhere on the bottle it should say,
A Merlot is fairly dry red wine.
Very Dry
Very Special

Wine sweetness is from less sweet to very sweet from top to bottom.
Hope this helps
post #14 of 16
Thread Starter 
Same to you and yours Bob. I will save a link for ya. Well ifin its any good. LOLPDT_Armataz_01_13.gif
post #15 of 16
Okay, my bad- I read the recipe and then I noticed that you were going to double the recipe and the little alert bell in my noggin went off cuz the amounts of TQ vs. 10 lbs pork butt didn't look right.

So, then you'll be using 5 Tbs of TQ for 10 lbs of pork-
post #16 of 16
Thread Starter 
Yes the entire recipe will be doubled including the TQ. Thanks and I hope any confusion hasnt led anyone astray. Just remember all that 1.5 tsp of TQ is for each pound of ground meat only. The measurement is different for whole cuts.

As a side note I just deboned 2 butts and reserved 10 lbs for the sausage. The rest was vac packed for future use. icon_mrgreen.gif
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