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Andouille Recipe
Posted on 6/12/20 at 11:17 am
Posted on 6/12/20 at 11:17 am
I need a good andouille recipe. Thanks in advance.
3
Posted on 6/12/20 at 11:26 am to Tampa Tiger
PocheJP gave these ingredients, but not much instruction:
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 Tbs Hot sauce
1 Tbs Worchestershire
Use real casing.
From the recipe collection.
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 Tbs Hot sauce
1 Tbs Worchestershire
Use real casing.
From the recipe collection.
This post was edited on 6/12/20 at 11:26 am
Posted on 6/12/20 at 4:28 pm to Tampa Tiger
Andouille is a coarse grind with simple seasonings (salt, pepper, garlic, onion). And it is cured. I don’t have quantities, but you can grind your meat, mix it with whatever seasonings you like, then cook little pieces to taste the seasonings. Smoke it to your liking, usually a heavy smoke is used.
Posted on 6/12/20 at 5:37 pm to Stadium Rat
You'll probably want to adjust to use small amounts of powdered milk (as needed below) and pink curing salt #1 (0.25% total weight of meat, replacing regular salt). This will help the binding and allow for a real cure. PocheJP's seasonings look good, I'd give it a go. The general process is:
-Debone & chop pork shoulder into ~1" cubes, don't trim any fat.
-Mix the seasoning, toss with pork, and allow to cure in fridge for 24 hours. Put grinding attachments in freezer.
-Add enough powdered milk and mix to soak up any excess liquid, then back in the fridge to setup.
-With everything super-cold, grind on the biggest die, save some and chop by hand for even larger texture if you like.
Real casings are going to be better but harder to find in the large size. Wayne Jacobs uses collagen casing, which is fine. Where PocheJP lists red pepper, he means cayennne, not chili flakes - my guess is this will be pretty rocket hot. Not a bad thing but you can start with less if you want and add more later. Cook a bit of the mix and taste/adjust before stuffing. Good luck!
-Debone & chop pork shoulder into ~1" cubes, don't trim any fat.
-Mix the seasoning, toss with pork, and allow to cure in fridge for 24 hours. Put grinding attachments in freezer.
-Add enough powdered milk and mix to soak up any excess liquid, then back in the fridge to setup.
-With everything super-cold, grind on the biggest die, save some and chop by hand for even larger texture if you like.
Real casings are going to be better but harder to find in the large size. Wayne Jacobs uses collagen casing, which is fine. Where PocheJP lists red pepper, he means cayennne, not chili flakes - my guess is this will be pretty rocket hot. Not a bad thing but you can start with less if you want and add more later. Cook a bit of the mix and taste/adjust before stuffing. Good luck!
Posted on 6/12/20 at 5:51 pm to ThreeBonesCater
I got an email from Paul Prudhomme's company today about buying their smoked meats. The andouille description seemed odd to me. I read it three times. It lists potatoes as an ingredient. It's below.
quote:
Andouille Smoked Sausage is seasoned, smoked pork sausage that is made with 100% Boston butt ham, potatoes and onions. It's perfect straight off the grill, or used as a seasoning meat, pizza topping, breakfast sausage, or even as an addition to your charcuterie board!
Posted on 6/12/20 at 6:01 pm to Gris Gris
quote:Yep. He mentioned that on one of his shows. He was proud that his product contained potatoes. It made them authentic. This is even though the potatoes were there to stretch the meat.
I got an email from Paul Prudhomme's company today about buying their smoked meats. The andouille description seemed odd to me. I read it three times. It lists potatoes as an ingredient.
Posted on 6/12/20 at 6:03 pm to Stadium Rat
Does "authentic andouille" contain potatoes?
Posted on 6/12/20 at 6:04 pm to Gris Gris
No potatoes in andouille. Typos, or maybe a renegade sausage I've never heard of. I'd try it out either way.
Posted on 6/12/20 at 6:08 pm to ThreeBonesCater
It's not a typo. PP's andouille contains potatoes.
quote:Not to me, but who am I to argue with The Great One?
Does "authentic andouille" contain potatoes?
This post was edited on 6/12/20 at 6:10 pm
Posted on 6/12/20 at 6:09 pm to Gris Gris
The starch in the potatoes could serve the same binding purpose as the milk powder I mention above. I kind of doubt it, but its Prudhomme right? No wrong way to cook like a coonass if it works.
Posted on 6/12/20 at 8:41 pm to ThreeBonesCater
I’ve seen Prudhome’s andouille processed. I never understood the potatoes. But he said that was his recipe from where he was from. That’s the only andouille I ever heard of using potatoes.
Posted on 6/12/20 at 8:50 pm to SixthAndBarone
There’s no need for binding in andouille. Processors use binders because they add water. Adding water increases the weight. Binders hold the water to the meat. Proteins inside the meat break down when cooked and then bind when cooled. The meat will bind itself without binders as long as you’re not adding water to the meat.
That being said, You always want to add water to sausage. It helps the seasoning blend and mix and when the sausage cooks, it loses water, so adding water keeps it from drying out. Add 5-10% water (based on weight). You do not need any binders for this, there is no problem adding this much water.
I’ve never heard of powdered milk and would never suggest using it as I see absolutely no scientific reason to add it. But if you like it, go for it.
The potatoes actually hurt binding as they do not contain proteins to bind to the meat. So the potatoes aren’t binding to the meat at all. But Paul’s andouille uses dehydrated potatoes. I’ve seen it stuffed and cooked and haven’t ever seen any issues with it. It works fine.
That being said, You always want to add water to sausage. It helps the seasoning blend and mix and when the sausage cooks, it loses water, so adding water keeps it from drying out. Add 5-10% water (based on weight). You do not need any binders for this, there is no problem adding this much water.
I’ve never heard of powdered milk and would never suggest using it as I see absolutely no scientific reason to add it. But if you like it, go for it.
The potatoes actually hurt binding as they do not contain proteins to bind to the meat. So the potatoes aren’t binding to the meat at all. But Paul’s andouille uses dehydrated potatoes. I’ve seen it stuffed and cooked and haven’t ever seen any issues with it. It works fine.
Posted on 6/12/20 at 8:58 pm to SixthAndBarone
Also, I’m sure in Prudhome’s Cajun town, the potatoes were used as a filler, to add more weight to the andouille for cheap. Same reason eggs are added to red gravy and red bean gumbo.
Posted on 6/12/20 at 9:09 pm to SixthAndBarone
I watched a show a few nights ago...butcher in Nevada...making hot links. He added milk powder to his mixture as a protein additive. It was interesting.
This post was edited on 6/12/20 at 9:14 pm
Posted on 6/12/20 at 9:13 pm to ThreeBonesCater
quote:
starch in the potatoes could serve the same binding purpose as the milk powder
Yea this is what I'm thinking. Similar to adding mashed potatoes or potato flour to rolls and bread to help maintain moisture?
This post was edited on 6/12/20 at 9:16 pm
Posted on 6/12/20 at 9:20 pm to Tampa Tiger
Also, this dude's sausage recipes are known far and wide across the internet. He's got andouille in one of the Excel files.
LINK
LINK
Posted on 6/12/20 at 9:25 pm to SixthAndBarone
quote:
I’ve never heard of powdered milk
Holy shite, you serious?
Posted on 6/12/20 at 9:26 pm to nerd guy
Texas andouille?
Posted on 6/12/20 at 9:34 pm to SixthAndBarone
You're talking specifically about andouille or sausage making in general?
Posted on 6/13/20 at 11:57 am to SixthAndBarone
SixthandBarone is right, the meat will bind itself...usually. Powdered milk acts like meat glue and is kind of like taking out an insurance policy against the oddball batch of grainy, crumbly sausage. Absolutely optional, but is a pretty cool trick.
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