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Andouille

Discussion in 'Sausage' started by big-guy, Oct 14, 2010.

  1.  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: Oct 16, 2010
    meateater likes this.
  2. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    Yummy Yum Yum!! That looks tasty!  Thanks for  the recipie!   It s gonna go on the "TO DO" list for sure.

    SOB
     
  3. OMG   [​IMG][​IMG][​IMG][​IMG]
     
  4. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Great looking sausage - save the recipe

    Thanks for sharing
     
  5. thebarbequeen

    thebarbequeen Smoking Fanatic

    Those look perfect!  thanks for including the recipe.  What's your casing preference?
     
  6. I like large hog cases
     
     
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    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
     
  8. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Looking awesome, is that recipe for 25# or 5# worth? Looking to make some sausage for the first time here soon.[​IMG]  [​IMG]
     
  9. The recipe is for 5#, but i five times it and made 25#'s as pictured.
     
     
  10. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    I think he just forgot to put the cure in the recipe, not sure...
     
  11. oops I forgot to put the cure in the recipe , I did use cure in the sausage. 1 tsp/5# cure#1
     
  12. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Thanks for sharing the recipe Big-Guy. They look pretty darn good.
     
  13. trizzuth

    trizzuth Smoke Blower

    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!