peeps
somebody shut me the fark up.
In my grocery, I found file powder in the ethic food aisle with the cajun fixin's.
Smoked Andouille w/ PrOn -- First Time
- Thread starter bbqgeekess
- Start date
sam3
is Blowin Smoke!
Very nice job. I love the fact that you smoked these in your mini too.
This is another great recipe, and the one I use most.
Use 1 tsp of Cure 1 for 5 lbs.
http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/
This is another great recipe, and the one I use most.
Use 1 tsp of Cure 1 for 5 lbs.
http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/
bbqgeekess
Babbling Farker
Shagdog
Quintessential Chatty Farker
I omitted the file and it was damn good without, but have since ordered some online for the next round. Nobody up here had it locally
eddieh70301
is one Smokin' Farker
This is how Andouille is supposed to look. Might have to give this one a try. It's good living in Louisiana and have all the good food at your fingertips. Besides food and fishing, there isn't much to brag about when it comes to Louisiana.Oh that sausage looks gorgeous and looks so tasty!
Great job! The sausage looks delicious!
If you run out of sausage ideas.. here's a link I like to use.
http://web.archive.org/web/20010214020112/http:/home.att.net/~g.m.fowler/frame/Sausage1.htm
I tweak them to suit my taste.
If you run out of sausage ideas.. here's a link I like to use.
http://web.archive.org/web/20010214020112/http:/home.att.net/~g.m.fowler/frame/Sausage1.htm
I tweak them to suit my taste.
nucornhusker
Babbling Farker
Wow Jeanie, that link is great. Thanks for sharing!
bbqgeekess
Babbling Farker
Here is a list of sausage recipe web sites that various brethren/sistern have given me (including the one Jeanie just gave me):
http://lpoli.50webs.com/Sausage%20recipes.htm
http://web.archive.org/web/20010214020112/http:/home.att.net/~g.m.fowler/frame/Sausage1.htm
http://www.meatsandsausages.com/sausage-recipes
Any other good ones?
http://lpoli.50webs.com/Sausage%20recipes.htm
http://web.archive.org/web/20010214020112/http:/home.att.net/~g.m.fowler/frame/Sausage1.htm
http://www.meatsandsausages.com/sausage-recipes
Any other good ones?
bbqgeekess
Babbling Farker
I had to do something with these sausages, so I made some of Paul Prudhomme's Jambalaya from his Louisiana Kitchen book.
(From front row to back row, from left to right: Chicken fat & Chopped Andouille, Trinity (only had yellow on hand),
chopped chicken thigh, spices & herbs, tomatoes & tomato sauce, homemade chicken stock, rice, shrimp.)
Chef Prudhomme said to use an 8 oz cup as a mold and to serve two per plate, so I did!
(From front row to back row, from left to right: Chicken fat & Chopped Andouille, Trinity (only had yellow on hand),
chopped chicken thigh, spices & herbs, tomatoes & tomato sauce, homemade chicken stock, rice, shrimp.)
Chef Prudhomme said to use an 8 oz cup as a mold and to serve two per plate, so I did!
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I am about to lose my farking mind looking at this thread! I wanna get up, go home and make some of this - and jambalaya - right now!
Very nice job on the cook and the pix - and I hear ya on the coarse grind - I haven't ground fine in a long time. I like the looks of the coarse grind and chopped mix in some of these pix - reminds me of andouille I have bought from butchers.
Great thread - thanks for posting!
Very nice job on the cook and the pix - and I hear ya on the coarse grind - I haven't ground fine in a long time. I like the looks of the coarse grind and chopped mix in some of these pix - reminds me of andouille I have bought from butchers.
Great thread - thanks for posting!
TBASS
Full Fledged Farker
The picture of that Andouille is the reason I purchased a LEM #5 grinder and stuffer.
bbqgeekess
Babbling Farker
I can see why! Can't wait to make it!
smokenpreacher
Full Fledged Farker
Always wanted to make sausage, and posts and replies like this just reinforce it. Great looking sausage!!
