Andouille recipe from the CIA

[gearloose]

Culinary Institute of America, that is. The other guys are not good about sharing anything. I was updating my old recipe and making a version for 10 pounds of pork instead of the original 25 pounds. I'm going to be making a batch later this week and thought "why not share the recipe?" This recipe is from my copy of the Culinary Institute of America's "New Professional Chef, 5th Edition" textbook. I rewrote the instructions and included both the original 25 lb. & modified 10 lb. recipes.

Original CIA recipe:
Pork Butt, boned & cubed 25 lb/11.3 kilo
Cayenne Pepper 70 gr
Salt 175 gr
Prague Powder #1 28.3 gr
Thyme, ground 6 gr
Mace, ground 3 gr
Cloves, ground 3 gr
Allspice, ground 3 gr
Marjoram, ground 6 gr
Onion, chopped 2.25 kilo
Garlic, minced 140 gr

My instructions-not from CIA textbook:
Pork Butt, boned & cubed 25 lb
Cayenne Pepper 2-1/2 oz
Salt 6-1/4 oz
Insta Cure #1 1 oz
Thyme, ground 5 tsp
Mace, ground 2 tsp
Cloves, ground 2 tsp
Allspice, ground 2 tsp
Marjoram, ground 5 tsp
Onion, granulated powder 5 Tbsp
Garlic, granulated powder 3-1/2 Tbsp

Mix dry ingredients in a bowl.Spread cubed pork out in a tray. (bus tub works well)Sprinkle the dry ingredients, onion & garlic over the pork and mix well.Grind the mixture with a fine die. (use a 3/8" die if you want more texture in your sausage.)Stuff into hog casings and twist into links of the desired size, or just form loops.Refrigerate for 12 to 24 hours to allow seasonings to mix and cure to work.Hang on smoke sticks and allow to air dry at room temp for1 hr, then place in in preheated smoker and smoke at 160 degrees until sausage internal temp is 152 degrees. (You may start at 130 degrees and bring smoker temp up gradually) Shower in cool water after smoking. Hang and allow to bloom to desired color before refrigerating.Note: do not smoke at higher temperature or you will render the fat out of the sausage.This sausage may be cold smoked but cannot be considered ready to eat if cold smoked. Cook before eating if it is cold smoked.This is excellent in gumbo. My favorite thing is to make pickled Andouille hot links. Cut it into 1-1/2" long chunks and put it in a wide-mouth gallon jar with a couple of tablespoons of pickling spice. Add enough white vinegar to completely cover the sausages and set it in the back of the refrigerator for a couple of weeks. Serve them at room temp. Oh My!

CIA recipe (modified)10 lb. recipe:
Pork Butt, boned & cubed 10 lb/4.53 kilo
Cayenne Pepper 28 gr
Salt 70 gr
Prague Powder #1 11.32 gr
Thyme, ground 2.4 gr
Mace, ground 1.2 gr
Cloves, ground 1.2 gr
Allspice, ground 1.2 gr
Marjoram, ground 2.4 gr
Onion, granulated 2 Tbsp.
Garlic, granulated 4 tsp.

 

[uncle eddie]

I loOove andouille sausage and always wondered about the ingredients.  Thanks for sharing

I especially love it in gumbo and jambalaya as well as nice link in a hot dog bun with horseradish mustard.  I also use andouille in an egg, tater, and diced andouille hash for breakfast.

 

[gearloose]

 
I loOove andouille sausage and always wondered about the ingredients.  Thanks for sharing

I especially love it in gumbo and jambalaya as well as nice link in a hot dog bun with horseradish mustard.  I also use andouille in an egg, tater, and diced andouille hash for breakfast.

This is a great recipe.  I used to sell a lot of it at local summer festivals & homecoming events, but it's nothing like the Andouille sausage sold in Laplace, La.   Of course, I've had Andouille sausage made by other sausage companies from Louisiana and they are nothing like the Andouille from LaPlace either.  Andouille is like Gumbo;  Every family has their own recipe but no two are exactly alike.  Who's to say which is more authentic?  I have no idea where the CIA got their recipe.

 

[foamheart]

"  Andouille is like Gumbo;  Every family has their own recipe but no two are exactly alike.  Who's to say which is more authentic?"  

The best is the one you grew up with, mine is from Gramercy, La. Best andouille anywhere! Wayne's ain't bad, but Veron's is my favorite when it comes to charcuterie. 

You might check the NOLA recipes also from their sausage recipes. They are pretty close to right on. Like you say, its all about where you are most used to getting your meats.

Poli's isn't bad either but its based more in the French culinary arts than the coonazz I believe. Coonazz never saw half the spices that Poli uses....LOL But its basic's are correct generally.

The only real important step to make andouille , andouille is the adding of the cure and allowing an extended bloom so that the meat takes on a ham type quality. I also believe that andouille is made to be either finely chopped or ground with a huge plate, The stuffing plate grind if no 3/4" Plate.

Here I go telling you about my beliefs and your making the andouille. Like you say its all about what you like. And I am looking forward to seeing how yours comes out.

 

[maineac]

 
This is a great recipe.  I used to sell a lot of it at local summer festivals & homecoming events, but it's nothing like the Andouille sausage sold in Laplace, La.   Of course, I've had Andouille sausage made by other sausage companies from Louisiana and they are nothing like the Andouille from LaPlace either.  Andouille is like Gumbo;  Every family has their own recipe but no two are exactly alike.  Who's to say which is more authentic?  I have no idea where the CIA got their recipe.

Thank you for the recipe, GL.  I have just started my sausage journey but andouille is on my "Must Try" list.  I was an hour from Laplace this past March so made the trip to get andouille from Jacob's World Famous and Wayne Jacob's Smokehouse to do a head-to-head.  I missed Bailey's.  Four of us tested and all four picked Wayne Jacob's as the best but both were darn good as you know.  The physical characteristics were nearly identical. 

It's not easy to find decent andouille in Maine so I'm hoping I can make one worthy of gumbo.  Thanks again.

 

[ab canuck]

Thx, gearloose for sharing that recipe with us. I copied it and am going to try it. We do have a good one but it's not the one we are completely happy with.

 

[gearloose]

Thx, gearloose for sharing that recipe with us. I copied it and am going to try it. We do have a good one but it's not the one we are completely happy with.

I look forward to hearing how yours turns out. I make no claim that an Andouille recipe from a New York culinary school is going to be anywhere close to authentic, but it is quite good. When I was doing the food vendor thing at local festivals, it always sold very well. There's a guy in my home town who is a transplanted Cajun. He would always come by after whatever festival was over and would buy any of my unsold stock, so it must have been pretty good.

 

[daveomak]

Culinary Institute of America, that is. The other guys are not good about sharing anything. I was updating my old recipe and making a version for 10 pounds of pork instead of the original 25 pounds. I'm going to be making a batch later this week and thought "why not share the recipe?" This recipe is from my copy of the Culinary Institute of America's "New Professional Chef, 5th Edition" textbook. I rewrote the instructions and included both the original 25 lb. & modified 10 lb. recipes.

Andouille Sausage (CIA textbook recipe)yield: 30 poundsPork Butt, boned & cubed    25 lb/11.3 kiloCayenne Pepper            70 grSalt                         175 grPrague Powder #1            28.3 grThyme, ground            6 grMace, ground            3 grCloves, ground            3 grAllspice, ground            3 grMarjoram, ground                6 grOnion, chopped                  2.25 kiloGarlic, minced                  140 grMy instructions-not from CIA textbook:Mix dry ingredients in a bowl.Spread cubed pork out in a tray. (bus tub works well)Sprinkle the dry ingredients, onion & garlic over the pork and mix well.Grind the mixture with a fine die.  (use a 3/8" die if you want more texture in your sausage.)Stuff into hog casings and twist into links of the desired size, or just form loops.Refrigerate for 12 to 24 hours to allow seasonings to mix and cure to work.Hang on smoke sticks and allow to air dry at room temp for1 hr, then place in in preheated smoker and smoke at 160 degrees until sausage internal temp is 152 degrees. (You may start at 130 degrees and bring smoker temp up gradually)  Shower in cool water after smoking.  Hang and allow to bloom to desired color before refrigerating.Note: do not smoke at higher temperature or you will render the fat out of the sausage.This sausage may be cold smoked but cannot be considered ready to eat if cold smoked.  Cook before eating if it is cold smoked.This is excellent in gumbo.  My favorite thing is to make pickled Andouille hot links. Cut it into 1-1/2" long chunks and put it in a wide-mouth gallon jar with a couple of tablespoons of pickling spice.  Add enough white vinegar to completely cover the sausages and set it in the back of the refrigerator for a couple of weeks.  Serve them at room temp.  Oh My!  Andouille Sausage – CIA recipe (modified)10 lb. recipe:Pork Butt, boned & cubed        10 lb/4.53 kiloCayenne Pepper                28 grSalt                           70 grPrague Powder #1            11.32 grThyme, ground                2.4 grMace, ground                1.2 grCloves, ground                1.2 grAllspice, ground             1.2 grMarjoram, ground             2.4 grOnion, granulated                  2 Tbsp.Garlic, granulated              4 tsp.

...... click on, "click to expand" above .....
Gearloose, morning.... I think the Prague Powder #1 is a little too much for the recipe... I don't understand why the CIA does not follow recommendations from the USDA.....
25#'s of meat should have 28.25 grams of PP#1 added for 156 Ppm nitrite ...
10 #'s of meat should have 11.3 grams of PP#1 added for 156 Ppm nitrite....

I would not use this recipe because of the amounts of nitrite added...

 

[gearloose]

...... click on, "click to expand" above .....
Gearloose, morning.... I think the Prague Powder #1 is a little too much for the recipe... I don't understand why the CIA does not follow recommendations from the USDA.....
25#'s of meat should have 28.25 grams of PP#1 added for 156 Ppm nitrite ...
10 #'s of meat should have 11.3 grams of PP#1 added for 156 Ppm nitrite....

I would not use this recipe because of the amounts of nitrite added...

I use 1 level tsp per 5 lb of meat, which is standard for the home sausage maker. The move to the new forum has scrambled the recipe. I'll try to fix it.

There, fixed it. I think you were looking at the requirement for salt and assuming it was the cure #1. The actual amount in the recipe is within guidelines.

The move to the new forum seriously screwed up the recipe, and I can see where it would be a problem. This could definitely cause problems, and may also affect other posted recipes.

 

[SmokyMose]

This is the first recipe I’ve seen using Mace outside of a German sausage. I’m a fan of Mace but never thought about it for Andouille..
Same with Cloves. Might be worth a try!

 

[daveomak]

I use 1 level tsp per 5 lb of meat, which is standard for the home sausage maker. The move to the new forum has scrambled the recipe. I'll try to fix it.

There, fixed it. I think you were looking at the requirement for salt and assuming it was the cure #1. The actual amount in the recipe is within guidelines.

The move to the new forum seriously screwed up the recipe, and I can see where it would be a problem. This could definitely cause problems, and may also affect other posted recipes.

++++++++++++++++++++++++++++++++++++++++++++++

It "actual amount" may be correct in the original recipe BUT, it's not correct in your original post, BEFORE you deleted it...

So, you are saying I don't know how to read a recipe .... It's MY error...

I think you need to take a step back and rethink your response....

In post #9, MY post.... click on the ( CLICK TO EXPAND ) in the shaded area.... 175 grPrague Powder #1 ..... is what I see.... and what others will see if they click on it.....
NOW, whether or not there was some "transition" problem, and I believe there was because I have had them, AND I take it as my responsibility to proofread what the member sees when I post...
I'm not perfect and have made mistakes when typing and proofreading... Folks have pointed those things out to me... and I thank them and make the correction WITHOUT deleting the original error... That is something I learned when meeting compliance with Federal Agencies, which I did for 20 some years... BUT I did not blame the person that pointed out the discrepancy...

FWIW, your repost looks good... It makes sense and folks can understand the recipe.....

Thanks for reposting the recipe in a format that is worthy of SMF recipes....

Dave.....

 

[gearloose]

There IS a problem with some older recipes that were migrated to the new forum. I made a report of this to the site admins. I did NOT change the recipe. I reformatted it so that the 175 gr salt measurement was not against the Prague Powder without a space between them. I did NOT blame you, and thank you for pointing out the problem. Anyone reading that recipe would have had a hard time trying to translate it. Some older recipes that were originally posted using cut & paste did not migrate properly. I have another recipe with the same problem that I have left up "as is" for the site admins to review.
FWIW: This ain't my first rodeo and I would NEVER deliberately post a recipe calling for 175 grams of cure to 25 lb. of meat.
As an experiment, I am going to repost the original .rtf file. I don't know if it will paste correctly or not, but it is a worthwhile test:

Andouille Sausage (CIA textbook recipe)

yield: 30 pounds

Pork Butt, boned & cubed 25 lb/11.3 kilo
Cayenne Pepper 70 gr
Salt 175 gr
Prague Powder #1 28.3 gr
Thyme, ground 6 gr
Mace, ground 3 gr
Cloves, ground 3 gr
Allspice, ground 3 gr
Marjoram, ground 6 gr
Onion, chopped 2.25 kilo
Garlic, minced 140 gr

My instructions-not from CIA textbook:

Mix dry ingredients in a bowl.

Spread cubed pork out in a tray. (bus tub works well)
Sprinkle the dry ingredients, onion & garlic over the pork and mix well.
Grind the mixture with a fine die. (use a 3/8" die if you want more texture in your sausage.)
Stuff into hog casings and twist into links of the desired size, or just form loops.
Refrigerate for 12 to 24 hours to allow seasonings to mix and cure to work.
Hang on smoke sticks and allow to air dry at room temp for1 hr, then place in in preheated smoker and smoke at 160 degrees until sausage internal temp is 152 degrees. (You may start at 130 degrees and bring smoker temp up gradually) Shower in cool water after smoking. Hang and allow to bloom to desired color before refrigerating.
Note: do not smoke at higher temperature or you will render the fat out of the sausage.
This sausage may be cold smoked but cannot be considered ready to eat if cold smoked. Cook before eating if it is cold smoked.

This is excellent in gumbo. My favorite thing is to make pickled Andouille hot links. Cut it into 1-1/2" long chunks and put it in a wide-mouth gallon jar with a couple of tablespoons of pickling spice. Add enough white vinegar to completely cover the sausages and set it in the back of the refrigerator for a couple of weeks. Serve them at room temp. Oh My!


*****

Ok, it's not strung out in a single line this time, but it did ignore all of the tab spacings. Still better than the original mess. It seems to be, at least in my case, a problem with older posts made before the move to the new forum. I've checked, and not every recipe I've posted had this problem. So far, only two recipes. Again, thank you for bringing this to everyone's attention. It's possible that there are other recipes out there with the same formatting problem.