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#12717967 - 04/15/18 07:59 PM Andouille Sausage
fishslime Online   content
Extreme Angler

Registered: 09/23/08
Posts: 2480
Loc: mckinney
Just made some home made Andouille today. Am taking a piece to a real Cajun tomorrow for a critique. Will report back.

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#12718274 - 04/16/18 05:33 AM Re: Andouille Sausage [Re: fishslime]
Bigbob_FTW Online   content
Big Sprocket Bob

Registered: 10/25/06
Posts: 51333
Loc: White Settlement, TX.
Recipe?
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#12718331 - 04/16/18 07:23 AM Re: Andouille Sausage [Re: fishslime]
Luke57 Online   content
Extreme Angler

Registered: 04/06/09
Posts: 1748
Loc: Aledo Tx
Yes Recipe Please
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Save our planet it's the only one with beer
ESTO VIR

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#12719671 - 04/17/18 07:24 AM Re: Andouille Sausage [Re: fishslime]
ou.sooner Offline
Angler

Registered: 01/14/03
Posts: 494
Loc: Little Elm, TX, USA
Samples?
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#12720627 - 04/17/18 05:44 PM Re: Andouille Sausage [Re: ou.sooner]
elbandito78 Offline
Pro Angler

Registered: 06/22/02
Posts: 925
Loc: Richardson, Texas, USA
Originally Posted By: ou.sooner
Samples?


Asking the real questions.

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#12720911 - 04/17/18 08:55 PM Re: Andouille Sausage [Re: fishslime]
MVPhere Offline
Green Horn

Registered: 02/12/13
Posts: 7
The struggle is real.

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#12721575 - 04/18/18 11:46 AM Re: Andouille Sausage [Re: fishslime]
Bigbob_FTW Online   content
Big Sprocket Bob

Registered: 10/25/06
Posts: 51333
Loc: White Settlement, TX.
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#12722800 - 04/19/18 11:49 AM Re: Andouille Sausage [Re: fishslime]
Luke57 Online   content
Extreme Angler

Registered: 04/06/09
Posts: 1748
Loc: Aledo Tx
Bob I made Tasso from that website it was great
_________________________
Save our planet it's the only one with beer
ESTO VIR

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#12722830 - 04/19/18 12:23 PM Re: Andouille Sausage [Re: Luke57]
Bigbob_FTW Online   content
Big Sprocket Bob

Registered: 10/25/06
Posts: 51333
Loc: White Settlement, TX.
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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#12724981 - 04/21/18 09:30 AM Re: Andouille Sausage [Re: fishslime]
fishslime Online   content
Extreme Angler

Registered: 09/23/08
Posts: 2480
Loc: mckinney
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!


Edited by fishslime (04/21/18 09:32 AM)

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#12725062 - 04/21/18 10:43 AM Re: Andouille Sausage [Re: fishslime]
Luke57 Online   content
Extreme Angler

Registered: 04/06/09
Posts: 1748
Loc: Aledo Tx
Thanks so much
Country ribs are a pork butt cut up
_________________________
Save our planet it's the only one with beer
ESTO VIR

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#12728410 - 04/24/18 08:25 AM Re: Andouille Sausage [Re: fishslime]
Fish-ed Offline
Outdoorsman

Registered: 06/11/08
Posts: 107
Loc: Texas, Williams Co
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.
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just trying to catch a fish

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#12728474 - 04/24/18 09:07 AM Re: Andouille Sausage [Re: Fish-ed]
Bigbob_FTW Online   content
Big Sprocket Bob

Registered: 10/25/06
Posts: 51333
Loc: White Settlement, TX.
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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#12732452 - 04/26/18 07:13 PM Re: Andouille Sausage [Re: fishslime]
fishslime Online   content
Extreme Angler

Registered: 09/23/08
Posts: 2480
Loc: mckinney
I don't know about that. They are both curing salts. I used the pink salt

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#12732511 - 04/26/18 07:56 PM Re: Andouille Sausage [Re: fishslime]
Bigbob_FTW Online   content
Big Sprocket Bob

Registered: 10/25/06
Posts: 51333
Loc: White Settlement, TX.
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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