Andouille Sausage

[darwin101]

 
Where is the recipe for the NOLA Andouille?

I like it spicy!

Thank you

Cook and taste a small patty before you stuff the sausage.  I made the NOLA sausage recipe once and I did not find it to be spicy. Spicy is a very subjective adjective!  

 

[BGKYSmoker]

Nice AN-DOOO-HEEE   

The NOLA recipe is a good one.

 

[mkriet]

Putting this in my list of things to make

 

[jipnsmoke]

Looks like you nailed it! That type of sausage is hard to beat and can be used in so many different ways!

That one pic with the sausage that has a hole in it from the probe, if some one ever asks about the hole, tell them your smoker is infested with meat worms! I love doing that to kids.

​Got a big chuckle out of that Cranky Buzzard, I got the image of the kids in my brain. Wow 

 

[mawil1013]

Andouille Sausage

My first attempt at Andouille sausage, thanks to Hang Fire Cook Book.

Ingredients:

1 tsp Cure #1
2 lbs + 12 oz Pork Shoulder
7 3/4 oz Pork Back Fat
2 oz Cajun Seasoning
(5 tbsp paprika
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp dried oregano
1 tbsp sea salt flakes
1 tbsp dried thyme
1 tsp freshly ground black pepper
1 tsp cayenne pepper
1 tsp Chilli flakes)

2 Tbsp Paprika
2 Tbsp Dried Powdered Milk
3 Cloves Of Garlic
2 tsp Ground Black Pepper
1 Tbsp Sea Salt
1 tsp Chilli Powder
1 tsp Red Chilli Flakes
1 tsp Ground Cumin
1 Natural Hog Casing 36/40
Directions:

Mix together Cure #1, Cajun Seasoning, Paprika, Milk Powder, Chopped Garlic, Black Pepper, Salt, Chilli Powder, Red Chilli Flakes and Cumin.
Cube Pork and Fat into 1 inch cubes. Then grind using a course blade.
Mix ground Pork with the spice mix and leave in fridge for at least one hour, I leave over night.
Soak Hog Casing in water for 30 minutes to remove salt.
Test fry mixture to see if seasoning is correct.
I use the course blade again on my grinder with a 20mm sausage stuffer.
Feed Casing onto stuffer Tube.
Fill casing with mixture.
Link Sausages to you desired length, I go for about 14 inches.
The sausages need to, so hang in fridge for two hour until the skins are dry to touch.
Set smoker to 60'C 140'F and smoke with your favorite wood, I used Oak.
Cook for 1 hour at 60'C/140'F
Raise the temperature to 65'C/149'F for a further hour.
Raise the temperature to 70'C/158'F for a further hour.
Then finally set temperature to 80'C/176'F and cook until IT reaches 74'c/165'F.
Remove from smoker and either put into Ice and water bath or spray with cold water.
Refrigerate overnight.

Cubed pork

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• smokin monkey
• Nov 26, 2016

Back Fat

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• smokin monkey
• Nov 26, 2016

Spice Mix

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• smokin monkey
• Nov 26, 2016

Pork Grinding

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• smokin monkey
• Nov 26, 2016

Added Spice Mix

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• smokin monkey
• Nov 26, 2016

Stuffed and ready to smoke

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• smokin monkey
• Nov 27, 2016

All finished

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• smokin monkey
• Nov 27, 2016

image.jpeg

• smokin monkey
• Nov 27, 2016

image.jpeg

• smokin monkey
• Nov 27, 2016

First attempt, and first taste!


Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book

I just pulled some out the mes using using this recipe and taste is fantastic!

 

[smokin monkey]

I just pulled some out the mes using using this recipe and taste is fantastic!

Mawail, glad you enjoyed it's!

 

[SmokinAl]

Excellent job!

They look fantastic!

Al

 

[mawil1013]

Hey smoknmonkey, I located Hang Fire and the recipe they show is slightly different, did u modify urs. https://www.cooked.com.au/Samantha-...g-Fire-Cookbook/Meat/Andouille-sausage-recipe

 

[ab canuck]

Looks good, I have used the Nola recipe and it was good, Also tried Emeril's fresh one. This yr. we did a 25# batch and mixed the 2 together. We were quite happy it. 

 

[ab canuck]

Looks good, I have used the Nola recipe and it was good, Also tried Emeril's fresh one. This yr. we did a 25# batch and mixed the 2 together. We were quite happy it. 

 

[smokin monkey]

Hey smoknmonkey, I located Hang Fire and the recipe they show is slightly different, did u modify urs. https://www.cooked.com.au/Samantha-...g-Fire-Cookbook/Meat/Andouille-sausage-recipe

Hi Mawil, I did not add the File Powder, as I Googled it, and thought it said it was carcinogenic, but going back and re-reading the information, it's used as an alternative to Safrole, which is carcinogenic, so I will be using File Powder in the future.

Looks good, I have used the Nola recipe and it was good, Also tried Emeril's fresh one. This yr. we did a 25# batch and mixed the 2 together. We were quite happy it. 

Sounds like a big batch.

 

[mawil1013]

Hi Mawil, I did not add the File Powder, as I Googled it, and thought it said it was carcinogenic, but going back and re-reading the information, it's used as an alternative to Safrole, which is carcinogenic, so I will be using File Powder in the future.
Sounds like a big batch.

Thanks!!!!

 

[shyzabrau]

 
Here's a link to the recipe.

http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/

I just made this recipe. I thought that the salt was overwhelming. Is this andouille meant to be used only for seasoning and not for eating straight? (That said, I sliced it thinly for my avatar and ate the whole link...

 

[smokin monkey]

I just made this recipe. I thought that the salt was overwhelming. Is this andouille meant to be used only for seasoning and not for eating straight? (That said, I sliced it thinly for my avatar and ate the whole link...

Did you make mine (Hangfire) or Nola Cusine Andouille?

The Nola has a 1/3 more salt content than mine?

 

[shyzabrau]

The NOLA. (The link is in the quoted content in my reply.)