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Message
Andouille
Posted on 10/21/17 at 10:07 am
Posted on 10/21/17 at 10:07 am
Test batch of old family recipe.
2
Posted on 10/21/17 at 10:15 am to Fatboyzbro
Looks good. What's the recipe?
Posted on 10/21/17 at 10:28 am to Fatboyzbro
Looks nice. 
Next sausage I will do. Show pics after smoking and cross section cut.
And, feel free to share the old family recipe.....
Next sausage I will do. Show pics after smoking and cross section cut.
And, feel free to share the old family recipe.....
Posted on 10/21/17 at 11:03 am to haricot rouge
No room in smoker to hang. Will have grill marks. 
Posted on 10/21/17 at 11:20 am to haricot rouge
Recipe for Hot version. Adjust flakes to tone down heat.
36kilo (80lb) ground shoulder,15% fat
100g Curing salt (prague #1)
142g White pepper
142g Paprika
225g Red pepper
225g Salt
100g Sugar
380g Red pepper flakes (chili pequin)
80g MSG
4bunch Green onions
1/2liter water
36kilo (80lb) ground shoulder,15% fat
100g Curing salt (prague #1)
142g White pepper
142g Paprika
225g Red pepper
225g Salt
100g Sugar
380g Red pepper flakes (chili pequin)
80g MSG
4bunch Green onions
1/2liter water
This post was edited on 10/21/17 at 11:46 am
Posted on 10/21/17 at 2:08 pm to Fatboyzbro
Thanks!
If it's your family recipe, why is it in metric units?
If it's your family recipe, why is it in metric units?
This post was edited on 10/21/17 at 2:11 pm
Posted on 10/21/17 at 2:13 pm to Stadium Rat
His family was from Germany
Posted on 10/21/17 at 2:19 pm to Fatboyzbro
I feel like garlic is an essential part of good andouille flavor
Posted on 10/21/17 at 2:38 pm to cgrand
AndouilleIs a wonderful smoked prpduct. The strong French-German influence in te river parishes gave birth to its current style. There are many different versions in the german coast region including laplace gramercy lutcher etc as well as west bank towns. The criteria in my book is course chopped highly seasoned pork smoked lots.
In the bayou country which is more dominantly french heritage andouille was different. It was gut and belly etc highly seasoned stuffed in gut and heavily smoked. Purely for seasoning. I really love the french-german style of the river parishes but gotta say I miss the ole french version from my family.
In the bayou country which is more dominantly french heritage andouille was different. It was gut and belly etc highly seasoned stuffed in gut and heavily smoked. Purely for seasoning. I really love the french-german style of the river parishes but gotta say I miss the ole french version from my family.
Posted on 10/21/17 at 2:41 pm to cgrand
I think like gumbo, it can be done a lot of different ways. (But not tomatoes!) this is the basic recipe. We've made it with garlic and onion sometimes jalapeño also.
Posted on 10/21/17 at 2:45 pm to Fatboyzbro
what did you use to stuff them?
those are perfect links
those are perfect links
Posted on 10/21/17 at 2:46 pm to Stadium Rat
Rat,
We use a scale to weight ingredients.metric makes the math easier if doing partial batches.
We use a scale to weight ingredients.metric makes the math easier if doing partial batches.
Posted on 10/21/17 at 2:51 pm to Fatboyzbro
After smoking with pecan for 4hrs. Temp spiked and cooked it a little. But should be great in gumbo or beans.
Posted on 10/21/17 at 2:52 pm to KosmoCramer
German and French!
This post was edited on 10/21/17 at 3:02 pm
Posted on 10/21/17 at 3:07 pm to Fatboyzbro
Nice!!!
Just picked up some andouille, tasso, jalapeno & cheese sausage and hog head cheese at Bailey's in Laplace about an hour ago.
Just picked up some andouille, tasso, jalapeno & cheese sausage and hog head cheese at Bailey's in Laplace about an hour ago.
Posted on 10/21/17 at 3:25 pm to Fatboyzbro
quote:Well, OK then.
We use a scale to weight ingredients.metric makes the math easier if doing partial batches.
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