Andouille family recipe

Discussion in 'Sausage' started by brud, Mar 29, 2016.

  1. brud

    brud Meat Mopper

    20lbs fresh sausage
    1.) 7oz Deep South Cajun Sausage Seasoning
    Catalog number 3004
    Ph 504-733-3751
    Metairie la.

    2.) 2 oz Oak grove fresh sausage seasoning - (no sage)
    Prairie ville la 225 673 6857
    3.) 2oz- Tex-joy old fashion sausage seasoning. Without MSG 1-800-259-3400 www.texjoy.com
    Beaumont ,Texas

    4.) 2 Tablespoon granulated garlic

    5.) 2 tbs granulated onion

    6.) 3 tbs parsley flakes

    7.) 1 tbs Italian seasoning

    8.) 1 tbs fine smoked paprika

    9.) 8oz apple juice
    10.) 8oz H2O
    11.) 2tbs brown sugar

    Combine liquid and seasonings mix completely

    Let mixture of meat and liquid minimum 12 hrs
    24 hrs optimal results (add water)

    More water maybe needed at stuffing time.

    Note: on step 4 roasted granulated garlic may be used


    Andouille or smoked sausage 1 teaspoon cure Prague 1 for every 5 pounds of meat.

    Note: the longer the soak time in fridge more water will be needed.


    Sent from my iPhone
     
    Last edited: Mar 29, 2016
  2. brud

    brud Meat Mopper

    I smoke with pecan predominately and some hickory. My andouille has heavy smoke flavor.
    My uncles did not use wood they used corn cobs .
     
  3. brud

    brud Meat Mopper

     
  4. brud

    brud Meat Mopper


    Beef middles for casings because it has always been done that way in our neck of the woods.
     
  5. brud

    brud Meat Mopper

    My Lem five lbs capacity stuffer steel gears.
    It's been a dandy
     
  6. brud

    brud Meat Mopper

    Patted dry , poked full of holes on a rack , stacking tight. Just because that's the way I have seen it done in my hood.
    First row .
     
  7. brud

    brud Meat Mopper

    Pretty consistent at 13.5 " X 2.5/8 "
    Second row
     
  8. brud

    brud Meat Mopper

    There's a couple of lengths that are inconsistent because of miscalculation on casing slipped on stuff tube.
    Nobody got hurt though and it's all good.
     
  9. brud

    brud Meat Mopper

    Back into the fridge for further curing and flavor balancing. Hopefully it will drain a bit more as well.
    This stage is important IMO for a good end result.
    Anywhere from 1 to 5 days on cold storing.
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Very nice!

    We make Andouille all the time!

    Will have to try your recipe.

    Al
     
  11. brud

    brud Meat Mopper

    My meat grinder . Very inexpensive only $60.00 it's a restaurant commercial grinder . Any how that's the description, it's been very good to me.
     
    Last edited: Mar 29, 2016
  12. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Is it a Typo or are you adding 1 teaspoon Cure #1 to 1 Pound of Sausage? The standard is 1 teaspoon to " 5 " pounds...JJ

    Use as follows:  Cure per pound of ground meat/fat:

                                     U.S. Measurements

     Amount of Meat/FatAmount of Cure
    Vol.Wt.
    1 lb.1/4 tsp..05 oz.
    2 lbs.3/8 tsp..08 oz.
    3 lbs.1/2 tsp..10 oz.
    4 lbs.3/4 tsp..15 oz.
    5 lbs.1 tsp..20 oz.
    10 lbs.2 tsp..40 oz.
    15 lbs.1 Tbsp..55 oz.
    20 lbs.1 Tbsp. + 1 tsp..80 oz.
    25 lbs.1 Tbsp. + 2 tsp.1.00 oz.
    50 lbs.3 Tbsp. + 1 1/4 tsp.2.00 oz.
    100 lbs.1/4 C. + 2 Tbsp. + 2 tsp.4.00 oz.
    tsp. = teaspoon; Tbsp.= Tablespoon; C. = cup.
    oz.= ounce

    Although cure #1 has salt in the mix, when using it in sausage making additional salt needs to be added.
     
    Last edited: Mar 29, 2016
    grillard likes this.
  13. smokeymose

    smokeymose Master of the Pit

    I read 1 tsp for 5lbs, jj. I'm having trouble deciphering the recipe, though...
     
  14. brud

    brud Meat Mopper

    What's your question specifically?
     
  15. smokeymose

    smokeymose Master of the Pit

    I think I got it, Brud. When you mentioned cure for Anduille or smoked sausage, I thought you were talking about two different sausages and not just Anduille. Sounds like you were just making it clear that you need a cure if you're going to smoke it...
     
  16. brud

    brud Meat Mopper

    Yes that is the meaning. Sorry for the confusion.
     
  17. smokeymose

    smokeymose Master of the Pit

    No worries. I've never stacked it like that to cure, but I think I'll give it a try (if I can make my links as even as your's lol!).
     
  18. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Was a Typo, the post was edited and corrected...JJ
     
  19. brud

    brud Meat Mopper

    Smokeymouse
    Rotate the stack from time to time . Keep an eye on it.
     
  20. smokeymose

    smokeymose Master of the Pit

    AH! You guys are magical...

    :)
     

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