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Andouille recipes
Posted on 12/27/14 at 3:06 pm
Posted on 12/27/14 at 3:06 pm
Up here in Western NY and promised my BIL I would make him a chicken and andouille gumbo. The only problem is that I had vac sealed some sausage to bring and completely forgot to pack it.
Since he is an avid deer hunter and sausage maker, we decided we would make some ourselves.
Anyone have a good recipe to help a baw out?
TIA
Since he is an avid deer hunter and sausage maker, we decided we would make some ourselves.
Anyone have a good recipe to help a baw out?
TIA
Posted on 12/29/14 at 11:00 am to ruzil
Ive heard it mentioned thst Jacob's uses the same exact recipe for andouille as smoked sausage. The only difference is the casing size.
Posted on 12/29/14 at 11:41 am to CHEDBALLZ
quote:That was Wayne Jacob's Smokehouse.
Ive heard it mentioned thst Jacob's uses the same exact recipe for andouille as smoked sausage. The only difference is the casing size.
I think pochejp posted his ingredients once, but he didn't give amounts.
ETA: Correction - he did give amounts:
Pochejp's Andouille Seasoning
For 10 lbs:
75 g Salt
20 g Black pepper
9 g Red pepper
20 g Garlic powder
20 g Onion powder
1 Tbls Hot sauce
1 Tbs Worchestershire
Use real casing.
This post was edited on 12/29/14 at 12:17 pm
Posted on 12/29/14 at 12:33 pm to Stadium Rat
Andouille is made from a coarser ground meat mixture than smoked sausage. So don't make your mix all pasty, you want some distinct hunks of fat and meat in it.
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