• 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.

New batch of andouille.

fpnmf

Smoking Guru
OTBS Member
7,288
73
Joined Jul 19, 2010
Same recipe as last time, only a little less garlic and coarse ground half of the meat.

Cut the rest into 1/4 inch chunks. Mixed and stuffed.

Should have way good interior definition.



Looking and smelling good.
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
55
Joined Mar 12, 2009


Now that sausage is looking really good but I see a problem with it thou. There's not enough. 
 

fpnmf

Smoking Guru
OTBS Member
7,288
73
Joined Jul 19, 2010
After a cold shower and some fan time this is really making me happy.

Just exactly as I want. Not bad getting there on the second try.

 

rdknb

Master of the Pit
OTBS Member
SMF Premier Member
3,879
50
Joined Jan 23, 2010
That looks so good, well done
 

fpnmf

Smoking Guru
OTBS Member
7,288
73
Joined Jul 19, 2010
Thanks for all the nice comments.

I see some jambalaya or red beans and rice in the near future.
 

jeffesonm

Smoke Blower
102
10
Joined Mar 3, 2008
looks great!  care to share the recipe?  just got my new smoker rolling and would love to try some andouille....
 

coacher72

Smoking Fanatic
371
14
Joined Mar 16, 2010
Fpnmf, that is some goooood looking andouille. I have some in the freezer I ordered from LaPlace, LA and your's looks every bit as good. Might be something I may have to learn to do. It costs an arm and leg to get the andouille shipped here from Louisiana. Thanks for sharing. They coarse grind theirs as well. I really like that texture.
 

fpnmf

Smoking Guru
OTBS Member
7,288
73
Joined Jul 19, 2010
Fpnmf, that is some goooood looking andouille. I have some in the freezer I ordered from LaPlace, LA and your's looks every bit as good. Might be something I may have to learn to do. It costs an arm and leg to get the andouille shipped here from Louisiana. Thanks for sharing. They coarse grind theirs as well. I really like that texture.
Thank you.

I have been fairly particular about andouille, tasso and chaurice sausages for a long time. I decided to make it a while ago as the good stuff is hard to find here in Atlanta.

I spent some extra time with this latest andouille,going thru the meat and cutting out as much of the connective tissue and junk as I could.

Grinding half coarse and the other half cut into 1/4 inch pieces did the trick.

It paid off big. I am very happy with this.

I am enjoying this too. If you want some help I would be happy to share how I got started.

Craig
 

coacher72

Smoking Fanatic
371
14
Joined Mar 16, 2010
Craig, I appreciate the offer. It may summer time before I have the time to learn how. I'll also need to invest in some equipment to do the job. When that happens I'll take you up on your offer Thanks.
 
Last edited:

coacher72

Smoking Fanatic
371
14
Joined Mar 16, 2010
Craig,

There is one question that I have for you. The andouille that I get from LaPlace, LA (Jacob's House) is about 2 in. in diameter and the casing is more of a paper type casing. So before using the sausage you have to peel that off and then slice it up. Are you familiar with that type of casing and what is it actually? That's the only place that I've seen that type of casing used.
 

fpnmf

Smoking Guru
OTBS Member
7,288
73
Joined Jul 19, 2010
Craig,

There is one question that I have for you. The andouille that I get from LaPlace, LA (Jacob's House) is about 2 in. in diameter and the casing is more of a paper type casing. So before using the sausage you have to peel that off and then slice it up. Are you familiar with that type of casing and what is it actually? That's the only place that I've seen that type of casing used.
I have never seen that type of casing before. I have always seen it in hog casings and it is what I use.
 
 

boykjo

Sausage maker
Staff member
Moderator
OTBS Member
Group Lead
7,109
542
Joined Apr 28, 2010
Is that my piece on the rack............... Oh I'm sorry .. thats yours

very nice
 

scarbelly

Epic Pitmaster
OTBS Member
14,319
71
Joined Jul 26, 2009
Great looking andouille for sure and nice job on the tutorial. I will be doing another batch here real soon and I think I will try this recipe.

Coacher - I beleive the andouille you are getting is a dry cured andouille and the casing reflects the drying. Since I am not there it see it I can not make a blanket statement but that is what it sounds like. That process is a salume I beleive. That is a  project I want to explore when I finally retire for good .    
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.