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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-06-2013, 09:30 PM
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#1 |
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is One Chatty Farker
 
Join Date: 03-22-05
Location: Ohio
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Andouille Sausage
I thawed out a pork butt and made up 4 lbs of breakfast sausage and 5 lbs of Andouille Sausage which I smoked. Some good stuff! Can't wait to make up some red beans n rice and some good gumbo! I always use this recipe and I'm very satisfied with it.
http://www.nolacuisine.com/2005/11/1...ausage-recipe/
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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12-06-2013, 09:31 PM
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#2 |
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somebody shut me the fark up.
  
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks great Mike!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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| Thanks from:---> |
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12-06-2013, 09:34 PM
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#3 |
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somebody shut me the fark up.
 Join Date: 08-22-13
Location: Fort Wayne, Indiana
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You had me at andouille. I'd love to make my own some time, it's on my short list.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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12-06-2013, 09:39 PM
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#4 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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Very nice! Once you make your own there's no going back.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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12-06-2013, 10:02 PM
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#5 |
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Quintessential Chatty Farker
Join Date: 07-01-13
Location: Grayslake, IL
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Looks great. I've been looking for a good andouille recipe. Thanks!
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[FONT=Trebuchet MS][SIZE=3][SIZE=2]Matt[/SIZE] [/SIZE][/FONT][FONT=Trebuchet MS] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=3][B]Come Join the fun in the Throwdowns![/B][/SIZE][/URL] [COLOR=Blue][SIZE=2]Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio [B][SIZE=3][COLOR=Black]2016 Official BBQ Brethren Ribeye Master[/COLOR][/SIZE][/B] [/SIZE][/COLOR][/FONT][FONT=Trebuchet MS][SIZE=1][COLOR=Silver] [/COLOR][/SIZE][/FONT] |
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12-07-2013, 08:14 AM
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#6 |
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is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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I got a butt in the freeze that has been screaming to be made into sausage. I'm always looking for a good / simple recipe. this looks perfect. Thanks!
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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12-07-2013, 09:23 AM
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#7 |
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On the road to being a farker
Join Date: 04-13-08
Location: Vacherie, LA
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Just remember that Andouille is better when made with large chunks or grind. A 1/2" grind is good but a 3/4" is better. That is what I use. A lot of the older guys around me still hand chop the meat up into 1" chunks.
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From the land of Swamp People, South Louisiana |
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