- Joined Jul 19, 2010
Here is the thread from the first andouille build. I used about one third less garlic this time.looks great! care to share the recipe? just got my new smoker rolling and would love to try some andouille....
Thank you.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.
I have never seen that type of casing before. I have always seen it in hog casings and it is what I use.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.
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