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Andouille

big-guy

Fire Starter
50
11
Joined Sep 12, 2010
 I made a 25# batch of andouille today.

Stuffed and linked



into the smoker



almost done



ready to eat and package.



the recipe

Andouille -

5 pounds pork butt
1/2 pound pork fat
1/2 cup chopped garlic
1/4 cup cracked black pepper
1 tablespoons cayenne pepper
1 tablespoon chili flakes
1 tablespoon dry thyme
4 tablespoons salt

1 tsp cure #1
hog casings)

 Grind meat, add spices, mix thoroughly, stuff into hog cases, link, put in smoker @120f (no smoke) for a couple of hours, increase temp to 170 and smoke until internal of 150 F, let cool , place in the fridge overnight, package.
 
Last edited:

smokingohiobutcher

Master of the Pit
OTBS Member
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33
Joined Jun 21, 2009
Yummy Yum Yum!! That looks tasty!  Thanks for  the recipie!   It s gonna go on the "TO DO" list for sure.

SOB
 

scarbelly

Epic Pitmaster
OTBS Member
14,318
71
Joined Jul 26, 2009
Great looking sausage - save the recipe

Thanks for sharing
 

thebarbequeen

Smoking Fanatic
876
12
Joined Aug 22, 2010
Those look perfect!  thanks for including the recipe.  What's your casing preference?
 

boykjo

Sausage maker
Staff member
Moderator
OTBS Member
Group Lead
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642
Joined Apr 28, 2010
will give the recipe a try..... have you ttried the recipe with cure and if you did, which do you like better. the fresh or cured
 

meateater

Legendary Pitmaster
SMF Premier Member
8,984
61
Joined Oct 17, 2009
Looking awesome, is that recipe for 25# or 5# worth? Looking to make some sausage for the first time here soon.
 
 

beer-b-q

Epic Pitmaster
OTBS Member
10,102
39
Joined May 1, 2007
I think he just forgot to put the cure in the recipe, not sure...
 

big-guy

Fire Starter
50
11
Joined Sep 12, 2010
oops I forgot to put the cure in the recipe , I did use cure in the sausage. 1 tsp/5# cure#1
 

DanMcG

Smoking Guru
OTBS Member
SMF Premier Member
5,217
1,553
Joined Feb 3, 2009
Thanks for sharing the recipe Big-Guy. They look pretty darn good.
 

trizzuth

Smoke Blower
122
11
Joined Apr 20, 2012
Can someone please elaborate on what "cure #1" is exactly?

Looking to make some of this with the ground pork that came with the 1/2 pig I just got.  All of these recipes/pics look so dang tasty!
 

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