Been on my list...

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Gonna Smoke

Smoking Guru
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Sep 19, 2018
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8,985
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...
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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...
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Mixed by hand and added the seasonings from his recipe, mixed some more...
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Stuffed into 29mm-32mm hog casings and linked, as best I can. Ready for some hickory smoke...
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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...😉
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Had to try some...
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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
 
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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!!
 
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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.
 
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