Andouille Redux

Discussion in 'Sausage' started by chef willie, Jun 24, 2016.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    Well, I normally follow the NOLA Cuisine recipe for this BUT I deviated and used a purchased commercial mix from a place I've had success with using other mixes. I will be going back to the original version after this. I'm thinking of some beef or pork snack sticks to use up the last of the commercial stuff in 26 MM collagen casings and bring them to the bar. OK, so....I used pecan for about 4 hours of smoke in the Smoking It #3 which is about twice what I do for a normal smoke and they went for about 2 more hours after that at 175. The 38/42 MM hog casings make for a dandy sized sausage so used them instead of the traditional beef middles. And, referencing my notes from last time I went with one grind through the fine plate instead of the half grind, half diced chunks. I pulled them at 150 IT and lightly poached till 165. I give much away so want no issues with half raw product. Cure #1 was also used in the batch. http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/




    after bloom b'fast with my sausage & eggs from my chickens....I hate busting yokes

     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Chef Willie that is some fine looking sausage as always.I have never tried Andouille Sausage.

    Richie
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    CW, Nice job on the sausage sir !
     
  4. smokeymose

    smokeymose Master of the Pit

    Fine looking sausage, CW! I'm about due for some more Anduille and I think this batch will be all ground like yours. That dicing is such a pain, and what difference in taste can there be, really?

    Thumbs Up

    Dan
     
  5. chef willie

    chef willie Master of the Pit OTBS Member

    Worth sourcing out some 'good' ones or just make a batch of that NOLA formula....doubt you will want to be without after some of dat. Check out Foams Andouille posts...he's a real deal Cajun & uses the NOLA one as well I believe. The first taste of these after a short bloom I gave about a 'C' grade....after an overnight rest I took a couple, sliced, to the VFW crew. The grade improved to a 'B+"!! so I'm happy with the improvement.
    Thanks.....thinking these would also make a fine tasting snack stick now
    I agree.....have done it both ways & the knife work is a pain, literally, as some age sets into the hands. I'm thinking a new meat grinder soon with additional plates to create a very coarse grind for things like this.
     
  6. [​IMG]Looks AWE[​IMG]SOME!!!![​IMG]
     
  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Very nice looking andouille chef. I know it's primarily used to cook with, but like you I love to eat them whole! On a bun, in a sandwich, over rice, etc. Points!!!
     
  8. Man that looks Good. I sure could eat some of those   [​IMG]

    Gary
     
  9. smokeymose

    smokeymose Master of the Pit

    Never cooked with them. Mainly with cheese and crackers but on a bun sometimes. Hate to lose that distinctive taste in a dish...Just me.
    I have thought about wrapping one in a fatty, though :)
     
  10. chef willie

    chef willie Master of the Pit OTBS Member

    thanks....and welcome to the forum
    I think that's changing some....Foam agrees it always went into something else....gumbos & red beans probably the most familiar. however, he sez they are being sold over the counter now at mini marts etc so I'd imagine they are chomped on like a sausage.
    I bet you could...time to fire some off
    That's a novel idea....or wrapped in bacon and grilled off <grin>. I like popping a beer, slicing one up in rings with some mustard on the side for dippin' into and calling it good. To me....heavenly snacking
     
  11. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking sausage! I like some kebabs with some of that!
     
  12. smokeymose

    smokeymose Master of the Pit

    I hadn't thought about kebobs! Hey now 🙂
     
  13. chef willie

    chef willie Master of the Pit OTBS Member

    Yep...I saw your previous ka-bob post with the family sized omelette....LOL. looks quite tasty....
     
  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Another great thread Chef, man does that look tasty ! Thumbs Up
     
  15. smokinal

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

    Dang Willie!

    That's some good looking sausage!

    I think Andouille is just about my favorite sausage.

    That breakfast is fit for a king!

    Points!

    Al
     
  16. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    The cornerstone of any nutritional breakfast.   POINT! B
     
  17. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    CW,,, Them look great,, Nice plated shot = POINTS

    DS
     
     
  18. chef willie

    chef willie Master of the Pit OTBS Member

    Thanks....a couple days of bloom really helped out
    Thanks Al....very tasty stuff. Dropped one each in simmering water last night for our po'boys....outstanding snap & taste...think I'll go with smaller casings next time, things are huge
    Yes, bacon AND sausage...and I wonder why I'm tipping almost 200...LMAO
    thanks DS.....the single coarse grind worked out fine for our tastes....definitely a make again, perhaps with some added cracked black pepper for effect
     
  19. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]   Awesome!
     
  20. chef willie

    chef willie Master of the Pit OTBS Member

    Coming from a Master Sausage Maker.....I'll take it, thanks
     

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