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First Attempt at Making Andouille
Posted on 7/17/26 at 8:12 am
Posted on 7/17/26 at 8:12 am
Gumbo season will be here before we know it so I figured it was time to try my hand at andouille. I know it's traditionally cased in beef middles but had pork casings on hand so used those.
Recipe:
Course ground pork butt with the fat cap and most of excess fat trimmed, I also had a 1/2 pork loin I needed to clear out the freezer so threw that in. Used my 3/4” grinder plate for a nice course grind.
1.35% salt
.3% cayenne pepper
.3% course black pepper(will probably bump that to .6% next time)
.6% garlic(used fresh garlic, will probably bump this a little next time too)
1tsp pink curing salt per 5lb
Let it hang for ~24 hours, cold smoked at 80-100 for about 5-6 hours, then hot smoked at ~180ish for several hours until it reached 165 internally. Let it rest in the fridge overnight then vacuum packed and used some in a big pot of red beans.
Overall, it's pretty damn solid, has a much heavier smoke flavor than any of the stuff I've been able to get in Scott recently. Spice level is good, heat is good, next time I'll probably add more garlic and more black pepper.
Recipe:
Course ground pork butt with the fat cap and most of excess fat trimmed, I also had a 1/2 pork loin I needed to clear out the freezer so threw that in. Used my 3/4” grinder plate for a nice course grind.
1.35% salt
.3% cayenne pepper
.3% course black pepper(will probably bump that to .6% next time)
.6% garlic(used fresh garlic, will probably bump this a little next time too)
1tsp pink curing salt per 5lb
Let it hang for ~24 hours, cold smoked at 80-100 for about 5-6 hours, then hot smoked at ~180ish for several hours until it reached 165 internally. Let it rest in the fridge overnight then vacuum packed and used some in a big pot of red beans.
Overall, it's pretty damn solid, has a much heavier smoke flavor than any of the stuff I've been able to get in Scott recently. Spice level is good, heat is good, next time I'll probably add more garlic and more black pepper.
This post was edited on 7/17/26 at 8:21 am
14
Posted on 7/17/26 at 8:19 am to YOURADHERE
Then sort of one of those accidents that turned out to be really good. I ran out of casings and rolled the remainder into a log, let it sit in the fridge and smoked with the sausage. Sliced it up thin and put it on a cracker, I'll probably end up making a few more of these to have for holiday parties and stuff like that, this was pretty damn awesome.
Posted on 7/17/26 at 8:39 am to YOURADHERE
Looks pretty damn good. I usually follow John Folse’s recipe and I like the results. Might try what you did, including the andouille turd 
Posted on 7/17/26 at 8:58 am to YOURADHERE
Looks good!!
Posted on 7/17/26 at 9:07 am to YOURADHERE
that looks perfect 
Posted on 7/17/26 at 9:27 am to YOURADHERE
I thought my andouille was perfect, yours makes mine look like Hillshire Farms.
Posted on 7/17/26 at 12:23 pm to YOURADHERE
Recipe and pics look perfect. Great job.
An idea with your leftover ground meat. Roll it in a log and smoke it. Then grind it with your meat grinder (or chop it) and use it in baked beans.
An idea with your leftover ground meat. Roll it in a log and smoke it. Then grind it with your meat grinder (or chop it) and use it in baked beans.
Posted on 7/17/26 at 2:10 pm to andouille
quote:
I thought my andouille was perfect, yours makes mine look like Hillshire Farms.
That's gotta be a big compliment coming from this poster. RESPECT hat tip meme
Posted on 7/17/26 at 2:15 pm to YOURADHERE
One of the secrets of andouille producers is the inclusion of some sugar cane mixed in with the smoking wood.
Posted on 7/17/26 at 7:09 pm to VoodooVibes
Who does this? Sugar cane is only harvested once a year so I would think you could only do this for a limited time, no?
Posted on 7/17/26 at 7:51 pm to YOURADHERE
Looks great, that log looks especially divine and multi purpose.
Posted on 7/18/26 at 3:43 pm to YOURADHERE
Looks like it turned out good. I've been making my own sausages for several years now and love doing it.
I make hot, Italian, green onion, andouille and boudin. I finished making 10 lbs. of boudin yesterday and it came out great.
You saved yourself a lot of money making your own andouille. Last time I was in Laplace I stopped at Bailey's and saw they were getting around $10 a lb. for it and Jacob's is priced higher at $12.50 a lb.
I can make it for around $3.50 a lb. when all ingredients and supplies are considered. HUGE savings.
I make hot, Italian, green onion, andouille and boudin. I finished making 10 lbs. of boudin yesterday and it came out great.
You saved yourself a lot of money making your own andouille. Last time I was in Laplace I stopped at Bailey's and saw they were getting around $10 a lb. for it and Jacob's is priced higher at $12.50 a lb.
I can make it for around $3.50 a lb. when all ingredients and supplies are considered. HUGE savings.
Posted on 7/19/26 at 12:51 pm to YOURADHERE
There was a store in back Vacherie years ago that made a meatloaf looking andouille but it was in a casing. I think they called it maudlin. We used to slice it and fry it in a pan for sandwiches.
This post was edited on 7/19/26 at 1:56 pm
Posted on 7/19/26 at 2:06 pm to YOURADHERE
I have to get a meat grinder now. That sausage looks too good and I have a smoker
Posted on 7/19/26 at 2:14 pm to ConnectTheDots
quote:
There was a store in back Vacherie years ago that made a meatloaf looking andouille but it was in a casing. I think they called it maudlin. We used to slice it and fry it in a pan for sandwiches.
Place was called La Bon Boucon. Great little market, but, sadly, the owner passed away and store shut down. Maudlin was one of his specialties. His children produce a few items, but think most are just sold locally in Vacherie.
Posted on 7/19/26 at 5:04 pm to VoodooVibes
quote:
One of the secrets of andouille producers is the inclusion of some sugar cane mixed in with the smoking wood.
Riverside Specialty Meats in Plaquemine, La. Next to the levee, by the road to the ferry, has a Pork with Jalapeño and Cane Syrup sausage. May be way too good. I’m going to stop in there tomorrow.
Posted on 7/19/26 at 5:29 pm to YOURADHERE
Jeez, this is really impressive.
Nice work!!
Nice work!!
Posted on 7/20/26 at 4:24 pm to YOURADHERE
That looks like some kick arse tasso! Take my money!
Posted on 7/20/26 at 5:17 pm to YOURADHERE
Great job YOURAD
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