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Andouille Sausage

cajunsmoker

Master of the Pit
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Joined May 21, 2006
Gumbo File' is just finely ground dried sassafrass leaves. Sassafrass grows pretty plentiful down here. It doesn't do anything for the taste and a lot of folks just add a sprinkle to their bowl to help thicken it up. I prefer to add a big dollop of rice myself.
 

cajun_1

Master of the Pit
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Joined Sep 16, 2006
MoHntr, From everything I have read, the "hog casing" can handle the smoke.
 

teacup13

Master of the Pit
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Joined Feb 22, 2007
me too...

side note:

i was working in LaPlace,LA last year and was the first time i tried Andouille and have to say it is one of my favorite sausages
 

tsulcoski

Smoke Blower
85
10
Joined Jul 12, 2006
Hi all

Been using hog casings for years with smoked sausages and kielbasa.
I prefer to use a thinner casing when smoking. It helps keep the casing from being tough.
 

mohntr

Smoke Blower
OTBS Member
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Joined Dec 24, 2006
If I use the hog casing, is it safe to hang them on a rod or should I lay them on a rack to smoke them?
 

haricot rouge

Newbie
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10
Joined Feb 4, 2007
LaPlace is recognized as the "Andouille Capitol of the World" and has a big festival around the end of October each year.

Recipe I've seen recommends using Beef Middle casing. This may hold up better and will give the wider 1 1/2 inch diameter.

Grew up in the area and even once dated a girl who was crowned the Andouille Queen at the Festival's yearly pagent. :)
 

teacup13

Master of the Pit
OTBS Member
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Joined Feb 22, 2007
i was suppose to work at that festival this year but i think i ended up in dallas texas instead...

i loved being there...it seemed like every other store had an Andouille Sausage sign..lol
 

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