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Andouille Sausage #12717967 04/16/18 12:59 AM
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fishslime Offline OP
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Just made some home made Andouille today. Am taking a piece to a real Cajun tomorrow for a critique. Will report back.

Re: Andouille Sausage [Re: fishslime] #12718274 04/16/18 10:33 AM
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Recipe?


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Re: Andouille Sausage [Re: fishslime] #12718331 04/16/18 12:23 PM
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Luke57 Offline
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Yes Recipe Please


Save our planet it's the only one with beer
ESTO VIR
Re: Andouille Sausage [Re: fishslime] #12719671 04/17/18 12:24 PM
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ou.sooner Offline
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Samples?

Re: Andouille Sausage [Re: ou.sooner] #12720627 04/17/18 10:44 PM
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elbandito78 Offline
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Originally Posted By: ou.sooner
Samples?


Asking the real questions.

Re: Andouille Sausage [Re: fishslime] #12720911 04/18/18 01:55 AM
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The struggle is real.

Re: Andouille Sausage [Re: fishslime] #12721575 04/18/18 04:46 PM
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Re: Andouille Sausage [Re: fishslime] #12722800 04/19/18 04:49 PM
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Luke57 Offline
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Bob I made Tasso from that website it was great


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ESTO VIR
Re: Andouille Sausage [Re: Luke57] #12722830 04/19/18 05:23 PM
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Originally Posted By: Luke57
Bob I made Tasso from that website it was great


good to hear, I'll make some as well. great site.


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Re: Andouille Sausage [Re: fishslime] #12724981 04/21/18 02:30 PM
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fishslime Offline OP
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Finally got time to post the recipe. Hope it is of some use. (This was a compilation of several recipes I looked at on the internet.)

4 lbs. ground pork. (I used country ribs to keep it on the lean side. Pork butt is recommended.)
1 Tb. paprika
1 1/2 Tbs. kosher salt
1 1/2 tsp. coarse black pepper
3/4 tsp. ground red pepper
1/4 tsp. dried thyme
1/2 tsp. cumin
3/4 tsp. file powder
2 Tbs. finely minced fresh garlic
1 tsp. pink curing salt or Morton's Tender Quick curing salt
*1/2 cup cold water

Cut meat into pieces that will go through a meat grinder and mix seasonings into them as evenly as possible. Some recipes call for allowing this to marinate for several hours or overnight, but I did not do this.

Run the seasoned meat through a grinder with coarse disk (as for hamburger).

*At this point, most recipes call for grinding the sausage into hog casings. I assume this is why the water is recommended to allow it to go into the casing easier.

Since I hadn't done casings before, I didn't include the water. Instead, I rolled it into approximaely 8" links about 1" around and refrigerated them about an hour so as to become more firm for handling.

Smoking - Again most recipes call for cold smoking for up to 10 hours. I smoked mine for three hours with pecan wood at app. 200-250 degrees.

Final result. This sausage tastes better than any I have ever bought. It has a slight kick to it, which I like. Most store bought versions seem bland to me and don't taste any different than other types of sausages. However, it is somewhat on the dry side due to no casings and not cold smoking it. So far, we have eaten it as a snack on crackers. Haven't tried it yet in gumbo.

According to how it works in gumbos, I may get some casings and try my luck at that version next time.

That's all I know at this point!

Last edited by fishslime; 04/21/18 02:32 PM.
Re: Andouille Sausage [Re: fishslime] #12725062 04/21/18 03:43 PM
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Luke57 Offline
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Thanks so much
Country ribs are a pork butt cut up


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Re: Andouille Sausage [Re: fishslime] #12728410 04/24/18 01:25 PM
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Fish-ed Online Content
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You can't use equal parts of pink curing salt in place of the same amount of Morton's Tender Quick curing salt. They are not the same thing. The recipe sounds good.


just trying to catch a fish
Re: Andouille Sausage [Re: Fish-ed] #12728474 04/24/18 02:07 PM
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Originally Posted By: Fish-ed
You can't use equal parts of pink curing salt in place of the same amount of Morton's Tender Quick curing salt. They are not the same thing. The recipe sounds good.


this is correct.


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Re: Andouille Sausage [Re: fishslime] #12732452 04/27/18 12:13 AM
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fishslime Offline OP
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I don't know about that. They are both curing salts. I used the pink salt

Re: Andouille Sausage [Re: fishslime] #12732511 04/27/18 12:56 AM
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Originally Posted By: fishslime
I don't know about that. They are both curing salts. I used the pink salt


1t per 5lbs.


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