Andouille Sausage

Just made some home made Andouille today. Am taking a piece to a real Cajun tomorrow for a critique. Will report back.

Recipe?

Yes Recipe Please

Samples?

Asking the real questions.

The struggle is real.

was going to try this one...

http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/

Bob I made Tasso from that website it was great

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

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!

Thanks so much
Country ribs are a pork butt cut up

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.

I don't know about that. They are both curing salts. I used the pink salt

1t per 5lbs.

Traditional andouille sausage is a very simple recipe with only 3 main spices, cayenne pepper, black pepper, garlic. I grind pork butt through a 1/2 inch plate, stuff into 35/38mm casing, and smoke over pecan.
The recipe, measured by weight:
3 oz ground cayenne pepper
3 oz ground black pepper
3 oz granulated garlic
13 oz non-Iodonized salt
6 tsp ground thyme

Use at 3.5 oz per 10 lbs of meat, plus 2 tsp curing salt.