Andouille time!!

[Gwanger]

I was just responding to Inda's post using wire ties, I am a sausage twister also, your sausage looks great

 

[ab canuck]

Foam that looks great, fantastic looking sausage. is that a family recipe you use?

 

[foamheart]

Foam that looks great, fantastic looking sausage. is that a family recipe you use?

I was just showing that you didn't need twist ties or hog rings to twist the ends of sausage.

Its a priority recipe that belongs to some friend's family down the road which are in the sausage making business. Small little superette (what we call 'em, like a convenience store with a meat market). They used to be all over south Louisiana, back when folks could walk to the store, pretty much no matter where they lived. They for the most part gone these days.

I will link a public recipe below which is very close to what I use, You might add a bit more paprika and a pinch of brown sugar though.

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

Where most folks make there mistake with andouille is they do not allow enough time to bloom. Its like Dean Martin said to Kim Novak, "There can't be too much of you......... baby!"

 

[CajunChris]

Excellent looking Andouille! Love the old school smoke shack as well.

 

[Gwanger]

Here ya go Gearloose:
http://www.gumbopages.com/food/andouille.html

That one is REAL close to the recipe I use. Simple ingredients and heavy sweet smoke. Though if you use the full amount of Black Pepper, it will be hot. I suggest backing off and using half the stated amount.

I also suggest subtracting 1tsp. of salt and adding 1tsp. of cure #1 to the recipe.

Inda, thnx for link to John Folse recipe for Andouille, I made a 10 lb batch for my daughters in laws craw fish boil this memorial day weekend let you know if it is well liked by all. Came out good but I reached 165* IT b4 It had 4 hrs of smoke w/hickory and brn. sugar looks real good, air dried w/good color, not black though. had temp problem with gasser had hard time keeping temps down, pulled at 165* IT in order to not get fat out