One of the first things I made when I got my smoker was andouille. I love it I have been adjusting the seasonings and recipe to get it just the way I want it and I think I am there.
I suspect anyone from Louisiana will be cringing at my efforts. However, it suits my northern tastes and I have named it Canadian andouille in the hope they won't hate me for corrupting their dish too much.
They had cubed pork shoulder on sale at a very good price as sweet and sour pork. However, it was pretty well trimmed so I bought a little under 2 kilograms (a little over 4 pounds) and made it up to 2.25 kilograms (5 pounds with some pork fat trimmings I'd saved from some butts. I cubed the fat and added it to the already cubed pork. I mixed the following:
2 .25 kilograms/5 pounds pork shoulder
25 ml/1 ½ tbsp. kosher salt
8 ml/1 ½ tsp cayenne
5 ml/1 tsp prague powder
4 ml/¾ tsp thyme
4 ml/¾ tsp mace
2 ml/½ tsp cloves
2 ml/½ tsp allspice
3 ml/½ tsp crushed chilies
8 ml/½ tbsp. coarse ground pepper
25 ml/1 ½ tbsp. paprika
15 ml/1 tbsp sugar
175 ml/¾ cup chopped onion
5 cloves minced garlic
I then tossed the mixture well with the pork and put it outside to chill.
You'll note I put it outside. It is well below freezing here and it is like putting it in the freezer.
I also put my stuffing container and grinding attachments outside to get nice and cold.
I ground the pork with my Kitchen Aid.
Then I beat it for a minute with the paddle of the Kitchen Aid. I put it back outside for an hour to chill.
While it was chilling, I did a fry test. MMMM.
I also put my artificial casings in some warm water.
I stuffed it into 8 inch smoke permeable FB artificial casings.
I tied off the open ends with the heat probe of my remote thermometer in one.
I have found it easier to put the sausage on racks to smoke as I don't do that many at once.
Here they are in the Bradley. I smoked them at 180 F to an internal temperature of 150 F with one end of an AMNPS loaded with maple (it is Canadian Andouille). Near the end, the AMNPS flamed up with the last few pellets. It got the two sausages near it a little more done than I like but it is the one I tested and took the pictures of. It has good texture and tastes fine still. It is just a little harder to peel the casing off.
Then into an ice water bath to cool. Into the fridge overnight.
The verdict. I just love these. They have a nice spice with an onion/garlic finish. I use it on pizza instead of pepperoni and it makes great gumbo (tomorrow). So apologies to my friends from the south but this is how I like Andouille.
Disco
I suspect anyone from Louisiana will be cringing at my efforts. However, it suits my northern tastes and I have named it Canadian andouille in the hope they won't hate me for corrupting their dish too much.
They had cubed pork shoulder on sale at a very good price as sweet and sour pork. However, it was pretty well trimmed so I bought a little under 2 kilograms (a little over 4 pounds) and made it up to 2.25 kilograms (5 pounds with some pork fat trimmings I'd saved from some butts. I cubed the fat and added it to the already cubed pork. I mixed the following:
2 .25 kilograms/5 pounds pork shoulder
25 ml/1 ½ tbsp. kosher salt
8 ml/1 ½ tsp cayenne
5 ml/1 tsp prague powder
4 ml/¾ tsp thyme
4 ml/¾ tsp mace
2 ml/½ tsp cloves
2 ml/½ tsp allspice
3 ml/½ tsp crushed chilies
8 ml/½ tbsp. coarse ground pepper
25 ml/1 ½ tbsp. paprika
15 ml/1 tbsp sugar
175 ml/¾ cup chopped onion
5 cloves minced garlic
I then tossed the mixture well with the pork and put it outside to chill.
You'll note I put it outside. It is well below freezing here and it is like putting it in the freezer.
I also put my stuffing container and grinding attachments outside to get nice and cold.
I ground the pork with my Kitchen Aid.
Then I beat it for a minute with the paddle of the Kitchen Aid. I put it back outside for an hour to chill.
While it was chilling, I did a fry test. MMMM.
I also put my artificial casings in some warm water.
I stuffed it into 8 inch smoke permeable FB artificial casings.
I tied off the open ends with the heat probe of my remote thermometer in one.
I have found it easier to put the sausage on racks to smoke as I don't do that many at once.
Here they are in the Bradley. I smoked them at 180 F to an internal temperature of 150 F with one end of an AMNPS loaded with maple (it is Canadian Andouille). Near the end, the AMNPS flamed up with the last few pellets. It got the two sausages near it a little more done than I like but it is the one I tested and took the pictures of. It has good texture and tastes fine still. It is just a little harder to peel the casing off.
Then into an ice water bath to cool. Into the fridge overnight.
The verdict. I just love these. They have a nice spice with an onion/garlic finish. I use it on pizza instead of pepperoni and it makes great gumbo (tomorrow). So apologies to my friends from the south but this is how I like Andouille.
Disco
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