Any Down South / Louisiana Sausage Makers? Andouille Request Inside....

[MisterChrister]

Anyone with sausage making experience that's had Porche's French Settlement Sausage Company's Andouille? I'm wondering how to tweak my recipe (mostly the nolacuisine variety) to make it more like Porche's. I hear it's extra special, but don't know why. Any insight appreciated, I'm making 15# or so this weekend. Thank you.

 

[Springram]

Porche's is the best there is. Can't reply help on the recipe, sorry.

 

[CakeM1x]

Hopefully someone has this. Been wanting a good andouille recipe.

 

[Jason TQ]

While I do not have that recipe here is the one I have come up with and like. It could always be better as i'm always wanting to improve being a sausage noob, but I do enjoy it.

10-lbs ground pork
2-large onions, diced
1 Head Garlic
1C fresh chopped parsley
1-tbsp minced fresh thyme
1-tbsp minced fresh sweet marjoram
4 tbsp salt
2-tbsp freshly ground black pepper
1T cayenne
1-tsp ground clove
1-tsp ground allspice
1-tsp ground bay leaf
2tsp Pink Salt

 

[MisterChrister]

Jason, that one sounds really good too! Did you incorporate some from the "Charcuterie" book? Oohh and marjoram too! I LOVE marjoram in fresh unsmoked kielbasa! Gonna have to give yours a go as-is soon, maybe with part of this batch!

 

[BillN]

While I do not have that recipe here is the one I have come up with and like. It could always be better as i'm always wanting to improve being a sausage noob, but I do enjoy it.

10-lbs ground pork
2-large onions, diced
1 Head Garlic
1C fresh chopped parsley
1-tbsp minced fresh thyme
1-tbsp minced fresh sweet marjoram
4 tbsp salt
2-tbsp freshly ground black pepper
1T cayenne
1-tsp ground clove
1-tsp ground allspice
1-tsp ground bay leaf
2tsp Pink Salt

Sounds great, What are the next steps? Curing, smoking hot or cold?

 

[chopper mech]

I heard a rumor from some people in Belle Chase that they use a small amount of file (sassafras leaves ground real fine) in their seasoning. They do make some fine andouille though.

 

[Happy Hapgood]

Swine Spectator is the guy you want to contact. Hope he see's this. If not shoot him a PM.

 

[MisterChrister]

Sounds great, What are the next steps? Curing, smoking hot or cold?

Depending on the recipe, usually mix it up, let it bloom overnight, then stuff and some let it bloom again in the casings. Then dry, cold smoke 4-8 hours, and warm smoke finish to 155/160 IT. Plunge in an ice water bath, dry again overnight in frig and you're good.

I heard a rumor from some people in Belle Chase that they use a small amount of file (sassafras leaves ground real fine) in their seasoning. They do make some fine andouille though.

That's funny, I saw gumbo file in just ONE other recipe of the dozens I've looked at. Should have taken note, the fella seemed like he knew what he was talking about! I really appreciate the seconding on your part!


I'm also thinking I'm missing out by not having pecan and sugarcane to smoke with. Thinking I'm going to use mostly hickory and some cherry for color. I think hickory is what Jacob's or Wayne Jacob's uses.

 

[Jason TQ]

Jason, that one sounds really good too! Did you incorporate some from the "Charcuterie" book? Oohh and marjoram too! I LOVE marjoram in fresh unsmoked kielbasa! Gonna have to give yours a go as-is soon, maybe with part of this batch!

It's my version from a few recipes I found. Pretty decent.

 

[Jason TQ]

Sounds great, What are the next steps? Curing, smoking hot or cold?

All the above.

 

[LYU370]

Check Len Poli's recipes. I've made several of his and they have all been outstanding. He has a couple Andouille recipes.

http://lpoli.50webs.com/Sausage recipes.htm

 

[Okie Sawbones]

The Cajun side of my family loves this one:

Andouille Sausage

4 pounds pork shoulder
1 lb. pork fat
1 tablespoon cayenne
1 tablespoon paprika
3 tablespoons black pepper, ground
3 tablespoons kosher salt
1 tablespoon dried thyme
3 teaspoons crushed red pepper
1 teaspoon cumin
1 teaspoon file powder
1 teaspoon mustard powder
¼ teaspoon bay leaf, ground
1/8 teaspoon mace
½ teaspoon allspice
1 teaspoon Instacure
4 cloves pressed fresh garlic
1 onion, processed fine
7 grams phosphates
1 cup Bull Flour or sausage binder
1 1/2 cups ice water

Grind using a 4.5 mm plate
Mix spices and Instacure in a jar and mix well
Mix all ingredients in a meat mixer for 3-5 minutes
Stuff in 38 mm hog casings in 6 inch lengths
Smoke at 165-170 degrees until an internal temperature of 150 degrees

 

[yakdung]

https://wjsmokehouse.com/about/