NOLA Andouille Recipe

[jimalbert]

For anyone that has made this recipe, could you tell me your opinion on the heat level?  I am going to make some this weekend and would love to know your opinions before I go trying to jack up the level of heat.  I am also going to make 5 or 10 pounds of chefrobs chorizo.  Thanks in advance.

Jim

 

[dirtworldmike]

I made a 2 lb test batch last week,, kinda,, I only used 1/2 the Cayenne pepper the recipe called for but added a little extra crushed red pepper and a little chile power. The heat level was about medium just enough to open up my sinuses a few moments after eating some. No real sweat and my wife who always says she doesn't like hot stuff said it wasn't too hot. 

If your gonna try it you could start with 1/3 the cayenne the recipe calls for, make a small patty and do a test fry. If you think it needs to be hotter you then could add more Cayenne and test again.

Hope all my babbling helps..good luck!

 

[jimalbert]

Thanks.  I like the heat.  I just wanted to make sure that my wife wouldn't have an issue with the heat level..  I think I will keep the recipe as originally produced and adjust from there.  Thanks.

 

[jimalbert]

Heat level was actually a bit mild in my opinion.  I did as NEPA's advised and doubled the paprika for the real nice red color but unfortunately it wasn't like some of Craig's that I have seen in his posts.  Otherwise, very good flavor.  Stuck them in the smoker at 130* for an hour or so to dry the casings a bit, then bumped to 140* for 2 hours, 150* for 2 hours and 160* for 1 1/2 hours until the IT reached 155*.  Cold water bath for 15 minutes then hung in front of a fan for an hour.  In the fridge now.  I will take a couple money shots when I get home from work.

 

[fagesbp]

I made it before and found it pretty mild too. I have since just developed my own recipe based on some suggested amounts and experience with this recipe and a few others.