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Nola Andouille

BGKYSmoker

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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.

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smokeymose

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

BGKYSmoker

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Thanks.

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

JLeonard

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

SmokinAl

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

uncle eddie

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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

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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

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Is this the recipe...

 

larryfoster

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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
 

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