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OFG Andouille

disco

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I am still getting used to my Bradley P10 Professional smoker. I decided to use it in my continuing quest for the perfect andouille.

For those of you that don’t know, andouille is a smoked Louisiana sausage. I love it straight up but it is also a key ingredient in gumbo.

I have been tweaking the recipe for years and I hoped the great low temperature control of the Bradley would give me the perfect texture I was looking for. So, welcome to OFG Andouille.

I made my andouille out of pork shoulder as it has a good fat content. If you want to make it out of game or beef, I suggest you use at least 40 % pork shoulder for some fat content.

As with all sausage, it is critical that you keep the meat very cold. It gives the sausage a better texture and it grinds better.

I used 1 kg (2.2 pounds) of pork shoulder. I cut 400 grams (0.9 pounds) of pork into about 1/4 inch (0.65 cm) cubes and set them aside in the refrigerator.

I cut 600 grams (1.3 pounds) of pork shoulder into 1 inch (2.5 cm) cubes and ground it through the medium plate of my meat grinder. I put the meat in the fridge to chill for 30 minutes.

OFG Andouille 01.jpg


I mixed the following together in a bowl:

  • 30 ml (2 tablespoons) minced onion
  • 30 ml (2 tablespoons) minced garlic
  • 30 ml (2 tablespoons) red wine vinegar
  • 22 ml (1 1/2 tablespoons) skim milk powder
  • 20 ml (4 teaspoons) kosher salt
  • 10 ml (2 teaspoons) paprika
  • 10 ml (2 teaspoons) ice water
  • 7 ml (1 1/2 teaspoons) coarse black pepper
  • 4 ml (3/4 teaspoon) cayenne
  • 4 ml (3/4 teaspoon) dried thyme
  • 1 ml (1/4 teaspoon) dry mustard
  • 1 ml (1/4 teaspoon) crushed dried chilies
  • 2.6 grams (2 ml) (2/5 teaspoon) Prague powder #1
I added that to the ground meat and mixed well by hand. Then I put it in the bowl of my stand mixer. Using the paddle attachment, I beat it at medium for two to three minutes until it was pasty and sticky.

OFG Andouille 02.jpg


I chilled the meat in the refrigerator for 30 minutes. I added the small cubed pork and mixed well. I stuffed the meat in 35 mm (1 1/2 inch) collagen casings with my LEM stuffer. I pinched the sausages into 8 inch lengths and cut at the pinch points.

I put the pork in the fridge overnight.

OFG Andouille 03.jpg


I put the sausage on the rack of my Bradley and inserted a temperature probe in one end.

I cooked it at 140 F (60 C) for 20 minutes without smoke.

I cooked it at 140 F (60 C) for 40 minutes with smoke.

I cooked it at 150 F (65 C) for one hour with smoke.

I cooked it at 160 F (70 C) for one hour with smoke for 20 minutes.

I cooked it at 170 F (77 C) for one hour without smoke.

I cooked it at 180 F (82 C) until the internal temperature in the andouille was 155 F (68 C).

The Bradley gives a good strong smoke so I only used smoke for 2 hours. If you have another type of smoker, feel free to smoke for the whole cook time.

OFG Andouille 04.jpg


I took the andouille out of the smoker and plunged it in ice water to stop the cooking.

Then I put it on a rack at room temperature for 2 hours.

OFG Andouille 05.jpg


I refrigerated the andouille. Freeze any that will not be used in the next week.

OFG Andouille 06.jpg


The Verdict:

The seasonings were perfect. A rich bold taste with a touch of spice but not over the top. Even better, the Bradley came through great and the texture was moist and firm. I have my final version of andouille.

Disco
 

TNJAKE

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Nice job that looks great. Andouille is my favorite sausage. You mentioned gumbo so I assume that's next. Can't wait to see it
 

kruizer

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You certainly give very good direction for your recipes. We have not seen a video from you in a while. I miss them.
 

indaswamp

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Very good job there on the Andouille! Great definition and nice chunks in the casings...good color too! Big Like! I'll be doing a big batch myself this fall at some point...
 

jcam222

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Great post and the andouille looks fantastic. Bookmarked for future reference.
 

Sowsage

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Very nice disco! I also bookmarked for future reference. I always enjoy how thorough your posts are! LIKE!
 

Hawging It

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I love Andouille in red beans and rice. Yours looks great.
 

Brokenhandle

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Looks great Disco! Also bookmarked this. And very informative so anyone can make it!

Ryan
 

disco

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Nice job that looks great. Andouille is my favorite sausage. You mentioned gumbo so I assume that's next. Can't wait to see it
You must be clairvoyant! I am working on editing my Canadian Gumbo post with video right now!

You certainly give very good direction for your recipes. We have not seen a video from you in a while. I miss them.
Thanks so much for the kind words. Life has kind of overtaken me for awhile but I will be posting a Canadian Gumbo post with video soon.

Very good job there on the Andouille! Great definition and nice chunks in the casings...good color too! Big Like! I'll be doing a big batch myself this fall at some point...
Thanks! I look forward to the post!

Great post and the andouille looks fantastic. Bookmarked for future reference.
Thank you so much!
 

gmc2003

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Looks great Disco both the sausage and write up.

Point for sure
Chris
 

HalfSmoked

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Awesome write up and some great looking sausage.

Warren
 

Bearcarver

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Sneaking this by me didn't work!!
I just found it & it looks Great, Disco!!
Nice Job!
Like.

Bear
 

disco

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Very nice disco! I also bookmarked for future reference. I always enjoy how thorough your posts are! LIKE!
Thanks so much! I learned so much here I am glad of someone else can pick up from my efforts.

I love Andouille in red beans and rice. Yours looks great.
Looks great Disco! Also bookmarked this. And very informative so anyone can make it!

Very kind words but I wish you hadn't said Red Beans and Rice. Now I want some!

Ryan
Looks great Disco both the sausage and write up.

Point for sure
Chris
Thanks for the point, Chris!
 

chilerelleno

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Old Fat Guy Andouille 😍
Looks great David, I'll take 10lbs.
 

SFLsmkr1

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Nice looking douille.>>>>YUM
I can see it in a bug boil.
 

uncle eddie

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Love andioulle sausage and yours looks great! Like!

I also love a counter top mixer with a PTO :emoji_wink: we use the heck out of our Kitchen Aid mixer. Its about 30 years old and solid as a rock.
 

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