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Andouille Sausage

Discussion in 'Sausage' started by cajun_1, Mar 2, 2007.

  1. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    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.[​IMG]
  2. cajun_1

    cajun_1 Master of the Pit OTBS Member

    MoHntr, From everything I have read, the "hog casing" can handle the smoke.
  3. teacup13

    teacup13 Master of the Pit OTBS Member

    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
  4. tsulcoski

    tsulcoski Smoke Blower

    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.
  5. mohntr

    mohntr Smoke Blower OTBS Member

    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?
  6. deejaydebi

    deejaydebi Legendary Pitmaster


    It doesn't really matter, but if you lay them down they gets stripes from the grill grates.
  7. mohntr

    mohntr Smoke Blower OTBS Member

    Hmmm zebra links! :)
  8. 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. :)
  9. teacup13

    teacup13 Master of the Pit OTBS Member

    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