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Old 09-25-2018, 05:17 PM   #1
Fatback Joe
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Default Andouille Sausage

For whatever reason andouille has been something I just bought and never bothered to make at home. Mostly due to lack of planning I guess, when I am making a dish that calls for andouille, it was just easier to run to the store. Decided it was time to change that, did a quick search on the forum and it looked like a few people had been happy with the recipe from Nola Cuisine. http://www.nolacuisine.com/2005/11/1...ausage-recipe/ Seemed to be as good as a starting point as any.

First order of business was converting the measurements to % of meat weight for ease of future duplication. Considering my math skills, I probably hosed something up, but went with

.2% Cayenne
.3% Paprika
1.2% Garlic
.6% BP
2% Sea Salt
.12% Thyme
.01% CRP
.25% cure #1
5% ice water
4% milk powder

Just did a 3 lb batch to test things out.

Cut a butt into strips for the grinder, but did 1 lb just rough chop for a little texture, left 1 lb a coarse grind, and did the rest as a fine grind, keeping 1 lb back for the recipe and froze the rest.







Added the spices and mixed in the KA for minute or two until it "looked right".



Stuffed into hog casings and put in the fridge overnight



The next day it was into the smoker with cherry for the smoke until 150 IT





Ice bath to stop the cooking and back into the fridge.



Sliced a little bit to try and also threw some in a skillet to see how it cooked up.




Pretty happy with the outcome. Excellent texture and taste, but seemed to lack a bit of something I can't quite put my finger on. Good sausage, but it wasn't quite the andouille flavor I was looking for. Excellent starting point on this journey though.

Open to suggestions if anyone has some ideas to share.
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Old 09-25-2018, 05:21 PM   #2
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Very nice!
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Old 09-25-2018, 05:46 PM   #3
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What's CRP?

How about some Gumbo file? Onion powder?
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Last edited by robert-r; 09-25-2018 at 05:51 PM..
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Old 09-25-2018, 06:12 PM   #4
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Quote:
Originally Posted by robert-r View Post
What's CRP?
Sorry about that........crushed red pepper.
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Old 09-25-2018, 06:30 PM   #5
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Looks great Joe!
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Old 09-25-2018, 07:23 PM   #6
Lomey
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Looks like something I need to try.
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Old 09-25-2018, 07:29 PM   #7
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Looks really good to me.

If it's missing something at least you can try again. Suggest perhaps adding Cumin?

Cheers!
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Old 09-25-2018, 07:44 PM   #8
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nICE JOB
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Old 09-25-2018, 07:50 PM   #9
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I’m going to need you to ship me 5-10lbs of that. At that point I’ll be able to provide some feedback/advice.


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Old 09-25-2018, 08:35 PM   #10
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That sausage looks OUTSTANDING! Try a bit of rubbed sage and increase the garlic just a little in your next test batch.The best tasting andouille I ever tasted was sorta garlicky,without it overpowering the sausage.
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Old 09-25-2018, 08:51 PM   #11
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That really looks good. I use andouille sausage all the time, and I can see you got the texture right. I use it like a seasoning, I never season until after it has be cooking a while.
I really like it with red beans or a chicken and andouille sausage gumbo.

It always has a strong smoke taste, maybe smoke it a little longer?
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Old 09-25-2018, 08:56 PM   #12
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I volunteer as well
Quote:
Originally Posted by kevinstaggs View Post
I’m going to need you to ship me 5-10lbs of that. At that point I’ll be able to provide some feedback/advice.


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Old 09-25-2018, 10:01 PM   #13
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Looks great Joe! As Robert mentioned, I use some file powder in my andouille. The NOLA Cuisine was the base for my recipe, too. There are some awesome recipes on that site!
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Old 09-25-2018, 10:05 PM   #14
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Seeing your posts, I don't think you need suggestions, but since you asked.
I would add some mace and some allspice to the recipe. I would also go to a 3/8" die for grinding. Andouille should be ground really coarse, so you get almost a ham consistency.
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Old 09-25-2018, 10:39 PM   #15
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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
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