Been on my list...

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Gonna Smoke

Smoking Guru
Original poster
OTBS Member
★ Lifetime Premier ★
Sep 19, 2018
6,047
8,993
South Carolina
...for too long and I've been promising to make it. So with the help of Eric SmokinEdge SmokinEdge and his recipe...

https://www.smokingmeatforums.com/threads/andouille.328275/

I finally made andouille. We love it and just don't know why I took so long. So here we go...

I pretty much followed his recipe except I did a whole butt, about 8½ lbs. bone-in. De-boned it and ended up with 3653g or just over 8 lbs. Separated into 3 equal portions of about 1217g each...
20241029_081240[1].jpg


Ground the leanest portion through the kidney plate, the next through the 10mm, or ⅜", plate, and the rest through the fine, or ⅛", plate...
20241029_094643[1].jpg


Mixed by hand and added the seasonings from his recipe, mixed some more...
20241029_095220[1].jpg


Stuffed into 29mm-32mm hog casings and linked, as best I can. Ready for some hickory smoke...
20241029_101828[1].jpg

20241029_103104[1].jpg

20241029_110645[1].jpg
20241029_152121[1].jpg


Smoked with hickory for about 6 hours starting at 130℉ cook temp and increasing gradually to about 170℉ until I.T. reached 145℉ or so. Poached in a 175℉ water bath until I.T. reached 165℉. Then into an ice water bath to chill and then just hanging out for a few. Got to keep Lucy out of here...😉
20241029_164625[1].jpg


Had to try some...
20241029_184031[1].jpg


This is really good, just enough heat to let you know, I just don't know why I waited so long. For those of you on the fence, give this a try or maybe you have another recipe that you'd like to try. Whatever it is, just do it. Now what do I cook with it? Hmmm🤔

Thanks Eric for allowing me to aggravate you with all my questions...
 
Mighty fine looking sausages Charles. I'll be expecting my package soon.

Point for sure
Chris
 
  • Like
Reactions: Gonna Smoke
Fantastic work Charles. Looks excellent all around. I’m glad you enjoy it. Bother me anytime it’s never a problem.
Thanks Eric, you know I will...
Mighty fine looking sausages Charles. I'll be expecting my package soon.

Point for sure
Chris
Thanks Chris, send me your address...😄
GREAT JOB ON THOSE LINKS WITH A REAL NICE WRITE-UP, GOOD WORK CHARLES! RAY
Appreciate that Ray!
Nice work, sure does look good 👍
Thank you JL!
Those look great. Nice job. :emoji_yum:

JC :emoji_cat:
Thanks JC!!
 
  • Like
Reactions: SmokinEdge
Looks great and I can smell it from here! You nailed the grind. That's exactly how it's made in the butcher shops that I've patronized in S. Louisiana.
 
  • Like
Reactions: Gonna Smoke
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky