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Andouille, ready for gumbo

post #1 of 12
Thread Starter 
Finished the smoke on a batch of Andouille. Pics are here.

A little extra spicey but will be great for gumbo this weekend.
post #2 of 12
Great looking sausage - love your smoke house
post #3 of 12
Very nice, 140-160 tell it hits 150, how long did that take and what chips did you use, thanks.
post #4 of 12
Thread Starter 
I use the cheap Brinkmann smoker for my smoke generator. Hang in the smokehouse to start. The smokehouse maxed out at 160 and I smoked them there for about 3 hours. Then moved them to the smoker to finish. It was at about 175-180 by that time since the fire was dying. Took about 30 min to bring them to 150 internal. They were around 138 when I transfered them to the smoker from the smokehouse.

I use the smokehouse for cold smoke. There is a hot plate inside that I turn on to get the 160 otherwise it would be between 80-100.

Used pecan and a little oak. It falls out of the sky down here in Texas.
post #5 of 12
Love the sausage.
post #6 of 12
Looks mighty tasty!
post #7 of 12
Andouille looks great! It's on my "to do" list now.
post #8 of 12
Looks wonderful! Great set up you have there.
post #9 of 12
Thread Starter 
Made Gumbo tonight with the Andouille. Great..... The best gumbo I have made in a while. Used the sausage and some crawfish.
post #10 of 12
Looks good! What's your recipe for the Andouille?
post #11 of 12
Good-lookin product and from a local guy! WTG!
post #12 of 12
Thread Starter 
I used the one from Ruhlman's book Charcuterie and compared it to this one. Kind of tweaked my based on these ingredients.


They were similar but Ruhlman had some extra stuff. I did not use any onions, just a lot of garlic. The test fry was very spicey and I thought I screwed up but after smoking it was very good. Spices mellowed plus I use it in other dishes, like gumbo anyway. The gumbo was the best ever.
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