graystratcat
Smoking Fanatic
Hey gersus, I'm a big fan of smoked andouille and always try to have a supply in the freezer for jambalaya, red beans and rice, seafood boil... you name it. I just tried the Nola recipe the last time I made andouille and I have to tell ya, I was pretty happy with the results.
Here's the link if you're interested.
http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/
-Salt
Edited to add: I'm actually having some leftover jambalaya for lunch with my homemade andouille as I type this....now there's a coincidence......
JJ, thanks for pointing that out. I should have stated that. I definitely used 1 level teaspoon of cure #1 per 5#'s of meat with this recipe. My oversight for not mentioning that. I also didn't follow their smoking directions, just the recipe. That's what I love about this site. With so many eyes on what's posted, there's always peer review and we look out for each other. Thanks again JJ for catching my blunder.These guys use a PINCH of Cure and say it's optional then start the smoke at 130*F...Not a good idea!!! Not to mention their Note is incorrect...There is no Nitrate in Prague Powder #1...This needs to have 1tsp Cure #1 for this recipe...JJ
-Salt