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Andouille Sausage Recipe
Posted on 2/2/13 at 1:20 pm
Posted on 2/2/13 at 1:20 pm
Any one have a recipe to make Andouille Sausage. Thanks.
Posted on 2/2/13 at 2:39 pm to Oyster
Posting for reminder. I have a good one on computer at home ill post later.
Would like to hear others too.
Would like to hear others too.
Posted on 2/2/13 at 4:20 pm to LSUAfro
Here is the recipe I use, or close to it, I've always had requests for more.
Andouille from andouille
Andouille from andouille
Posted on 2/2/13 at 4:37 pm to Oyster
This is what I use:
For 10 lbs.
Salt 75g
Black pepper 20g
Red pepper 9g
Garlic powder 20g
Onion powder 20g
Hot sauce 1tbls
Worchestershire 1 tbls
Use real casing.
For 10 lbs.
Salt 75g
Black pepper 20g
Red pepper 9g
Garlic powder 20g
Onion powder 20g
Hot sauce 1tbls
Worchestershire 1 tbls
Use real casing.
Posted on 2/2/13 at 6:59 pm to pochejp
Do you'll hot smoke?
What size casing?
What size casing?
Posted on 2/2/13 at 9:45 pm to Oyster
No, you can't hot smoke, that will render the fat, you'll be cooking it not smoking it. I made a rig out of a small, cheap lidded BBQ pit and a galvanized garbage can connected by aluminum dryer vent hose.
I lit the fire in the small pit and put hung the sausage in the large one, the smoke traveled over and the temp never went over 160F. I smoked it for about 8 hours like that. Came out perfect and I bet I don't have $40 in the smoking rig. I use it for smoking fish and jerky also.
Sprinkle kitty litter in the bottom to catch any drippings.
I used natural casing the first time them switched over for the ease and I don't think the results differ.
I lit the fire in the small pit and put hung the sausage in the large one, the smoke traveled over and the temp never went over 160F. I smoked it for about 8 hours like that. Came out perfect and I bet I don't have $40 in the smoking rig. I use it for smoking fish and jerky also.
Sprinkle kitty litter in the bottom to catch any drippings.
I used natural casing the first time them switched over for the ease and I don't think the results differ.
This post was edited on 2/2/13 at 9:46 pm
Posted on 12/24/13 at 3:26 pm to andouille
quote:
I lit the fire in the small pit and put hung the sausage in the large one, the smoke traveled over and the temp never went over 160F. I smoked it for about 8 hours like that. Came out perfect and I bet I don't have $40 in the smoking rig. I use it for smoking fish and jerky also.
What type of wood do you use for smoking?
Posted on 12/24/13 at 3:43 pm to andouille
quote:
Here is the recipe I use, or close to it, I've always had requests for more.
that is the recipe i used the last time a made a batch; came out real good. will use again....
Posted on 12/24/13 at 4:04 pm to chity
Pecan wood is traditional for smoking in these parts.
Posted on 12/24/13 at 6:39 pm to Trout Bandit
Thanks Trout and Merry Christmas.
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