You're heading down the right path.
The best Cajun andouilles (not to be confused with French andouille - totally different thing) come from Louisiana's "German Coast" - near La Place and Des Allemands (lit: "The Germans", but also known as "The Catfish Capital of the Universe").
There are three places that sell what
I consider real andouille:
Jacob's,
Bailey's, and
Wayne Jacob's smokehouses.
I see tons of different sausages called andouille, and, in my opinion, each is entitled to their own interpretation of what it is. However, here are the things that say "andouille" to me:
- Pork, 3/4" plate course grind - not too fatty.
- salt, black pepper, red pepper, garlic, and maybe thyme. That's it- no cumin, oregano, brown sugar, etc.
- 1 1/2" - 2" casings
- Heavily smoked over pecan and sugar cane (if available)
In La Place, andouille is sold in "sticks" that generally weigh ~2lbs.
The smoke and pepper should be fairly assertive.
I have tried making it myself with limited success. Here is my most recent attempt:
Suggestions:
I would try a larger casing and a slower smoke. I don't know what CRP is? Can you tell me?
Also, my understanding is that milk powder is to retain moisture. Andouille is fairly dry. Is MP necessary?
Regards,
David