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Andouille Sausage
#12717967
04/16/18 12:59 AM
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Joined: Sep 2008
Posts: 5,190
fishslime
OP
TFF Celebrity
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OP
TFF Celebrity
Joined: Sep 2008
Posts: 5,190 |
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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Re: Andouille Sausage
[Re: fishslime]
#12718274
04/16/18 10:33 AM
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Joined: Oct 2006
Posts: 95,369
Bigbob_FTW
Big Sprocket Bob
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Big Sprocket Bob
Joined: Oct 2006
Posts: 95,369 |
FJB
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Re: Andouille Sausage
[Re: fishslime]
#12718331
04/16/18 12:23 PM
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Joined: Apr 2009
Posts: 2,415
Luke57
Extreme Angler
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Extreme Angler
Joined: Apr 2009
Posts: 2,415 |
Save our planet it's the only one with beer ESTO VIR
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Re: Andouille Sausage
[Re: ou.sooner]
#12720627
04/17/18 10:44 PM
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Joined: Jun 2002
Posts: 955
elbandito78
Pro Angler
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Pro Angler
Joined: Jun 2002
Posts: 955 |
Asking the real questions.
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Re: Andouille Sausage
[Re: fishslime]
#12720911
04/18/18 01:55 AM
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Joined: Feb 2013
Posts: 12
MVPhere
Green Horn
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Green Horn
Joined: Feb 2013
Posts: 12 |
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Re: Andouille Sausage
[Re: fishslime]
#12721575
04/18/18 04:46 PM
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Joined: Oct 2006
Posts: 95,369
Bigbob_FTW
Big Sprocket Bob
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Big Sprocket Bob
Joined: Oct 2006
Posts: 95,369 |
FJB
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Re: Andouille Sausage
[Re: fishslime]
#12722800
04/19/18 04:49 PM
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Joined: Apr 2009
Posts: 2,415
Luke57
Extreme Angler
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Extreme Angler
Joined: Apr 2009
Posts: 2,415 |
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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Re: Andouille Sausage
[Re: Luke57]
#12722830
04/19/18 05:23 PM
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Joined: Oct 2006
Posts: 95,369
Bigbob_FTW
Big Sprocket Bob
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Big Sprocket Bob
Joined: Oct 2006
Posts: 95,369 |
Bob I made Tasso from that website it was great good to hear, I'll make some as well. great site.
FJB
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Re: Andouille Sausage
[Re: fishslime]
#12724981
04/21/18 02:30 PM
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Joined: Sep 2008
Posts: 5,190
fishslime
OP
TFF Celebrity
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OP
TFF Celebrity
Joined: Sep 2008
Posts: 5,190 |
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.
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Re: Andouille Sausage
[Re: fishslime]
#12725062
04/21/18 03:43 PM
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Joined: Apr 2009
Posts: 2,415
Luke57
Extreme Angler
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Extreme Angler
Joined: Apr 2009
Posts: 2,415 |
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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Re: Andouille Sausage
[Re: fishslime]
#12728410
04/24/18 01:25 PM
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Joined: Jun 2008
Posts: 1,279
Fish-ed
Extreme Angler
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Extreme Angler
Joined: Jun 2008
Posts: 1,279 |
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
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Re: Andouille Sausage
[Re: Fish-ed]
#12728474
04/24/18 02:07 PM
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Joined: Oct 2006
Posts: 95,369
Bigbob_FTW
Big Sprocket Bob
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Big Sprocket Bob
Joined: Oct 2006
Posts: 95,369 |
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.
FJB
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Re: Andouille Sausage
[Re: fishslime]
#12732452
04/27/18 12:13 AM
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Joined: Sep 2008
Posts: 5,190
fishslime
OP
TFF Celebrity
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OP
TFF Celebrity
Joined: Sep 2008
Posts: 5,190 |
I don't know about that. They are both curing salts. I used the pink salt
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Re: Andouille Sausage
[Re: fishslime]
#12732511
04/27/18 12:56 AM
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Joined: Oct 2006
Posts: 95,369
Bigbob_FTW
Big Sprocket Bob
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Big Sprocket Bob
Joined: Oct 2006
Posts: 95,369 |
I don't know about that. They are both curing salts. I used the pink salt 1t per 5lbs.
FJB
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