Nola Andouille

[BGKYSmoker]

Have a fridge repair guy out this sat.

For the ones who say just another $h!( recipe.
This is made from the NOLA Cuisine recipe.

Took the rest of the andouille out of the freezer for some beans-n-rice.

 

[SmokyMose]

I use the NOLA Cuisine recipe also.
Yours is prettier than mine....

 

[smokerjim]

Looks excellant

 

[BGKYSmoker]

Thanks.

smokey......if you add dark smoked paprika it will change up the look.

 

[JLeonard]

Yeah pretty sausage and all..... But what about the beans and rice!?!?!?
Jim

 

[BGKYSmoker]

Yeah pretty sausage and all..... But what about the beans and rice!?!?!?
Jim

Not got that far yet.

 

[kilo charlie]

That sausage looks fantastic!

 

[SmokinAl]

That is some might fine looking Andouille Rick!
Nicely done!
Al

 

[uncle eddie]

Love a good Andioulle sausage and yours looks pretty perfect.

I cut back on the black pepper on the NOLA recipe…use about 1/2

 

[timberjet]

I swear by that recipe as well. Just got a bag of AC Legg seasoning though so will have to give it a try at some point.

 

[RayV]

Is this the recipe...

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[driedstick]

Looks great from here

 

[larryfoster]

Good looking sausage.
It's coincidental finding this post since I'm grinding and stuffing today and smoking tomorrow using this recipe.
I did cut the cayenne in half because I like it warm but not real hot.
I'm going to try this in my Dyna-Glo vertical offset smoker.
Outside temps in the 40s.
Hope I can regulate it enough to get the low starting temps and bring it to the low finishing temps.

I've not found mine that easy to regulate