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Andouille Recipe on Pellet Smoker
Posted on 2/7/21 at 2:59 pm
Posted on 2/7/21 at 2:59 pm
I recently moved out of state and looking for a good recipe I can make in small batches on a pellet smoker.
ETA: I have never made sausage before, so looking for a step-by-step process.
ETA: I have never made sausage before, so looking for a step-by-step process.
This post was edited on 2/7/21 at 3:12 pm
4
Posted on 2/7/21 at 3:19 pm to Buck_Rogers
1. Make sure pellet grill is off.
2. Log onto wjsmokehouse.com.
3. Order andouille.
2. Log onto wjsmokehouse.com.
3. Order andouille.
Posted on 2/7/21 at 3:56 pm to questionable
Have done that in the past. Would like to make my own.
Posted on 2/7/21 at 4:13 pm to Buck_Rogers
quote:
Have done that in the past. Would like to make my own.
There's plenty of recipes on-line and there are u-tube videos that give step by step instructions for making and smoking Andouille. Just find one that you think suits your taste and go from there.
Don't expect the first, or possibly the second attempt to be exactly what you want and you can tweak the recipe to suit your taste and needs.
Posted on 2/7/21 at 4:35 pm to gumbo2176
Thanks. I have looked at videos, but was wondering if anyone on here had success with making something comparable to Wayne Jacobs or any of the other good ones from Laplace/Reserve.
Posted on 2/7/21 at 5:14 pm to Buck_Rogers
quote:
but was wondering if anyone on here had success with making something comparable to Wayne Jacobs or any of the other good ones from Laplace/Reserve.
I've ventured into Andouille making just twice and still need to tweak my recipe some to get it to what I want out of it.
There's 2 websites I got recipes from:
LINK
LINK
Like I said, I still need to tweak them a bit to suit my taste, but it is a starting point.
ETA: The first link has sausage recipes if you click on the link on the top right side.
For some reason the second link isn't working right, but it is an old link I've have for ages.
This post was edited on 2/7/21 at 5:20 pm
Posted on 2/7/21 at 5:29 pm to Buck_Rogers
Search John Folse Andouille Sausage. It's a good platform to start from.
Posted on 11/25/22 at 7:51 am to Buck_Rogers
I've been trying to duplicate S. La. andouille for years. This worked great using my Traeger. I propped open the lid about 6" to keep the temperature down to achieve a "cold" smoke.
Posted on 11/25/22 at 8:31 am to Buck_Rogers
It’s pretty simple.
Begin with lean pork, you want a little fat but not as much as you would a smoked sausage. Grind pork on a coarse plate.
Add cure (nitrite, Prague powder, etc).
Add whatever other seasonings you like, keep in mind andouille is supposed to be simple. I use salt, black pepper, red pepper, granulated garlic, and maybe granulated onion.
Stuff in a casing and smoke at a low temp (150-180) for as long as you care to. 2-12 hours or until an internal temp of 160.
If your andouille doesn’t hit 160 when you’re ready, kick the temp up to 250ish until you get an internal temperature of 160.
Begin with lean pork, you want a little fat but not as much as you would a smoked sausage. Grind pork on a coarse plate.
Add cure (nitrite, Prague powder, etc).
Add whatever other seasonings you like, keep in mind andouille is supposed to be simple. I use salt, black pepper, red pepper, granulated garlic, and maybe granulated onion.
Stuff in a casing and smoke at a low temp (150-180) for as long as you care to. 2-12 hours or until an internal temp of 160.
If your andouille doesn’t hit 160 when you’re ready, kick the temp up to 250ish until you get an internal temperature of 160.
Posted on 11/25/22 at 8:52 am to Buck_Rogers
quote:
comparable to Wayne Jacobs
Unpossible. It's the best
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