Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Andouille Sausage Recipe

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Andouille Sausage Recipe

    Elton's BBQ theroc barelfly Troutman Here is the recipe I use. Feel free to adjust the season to your tastes. Everything I write is suited to my own tastes and my family. SWMBO convinced me to write this in the American system (errr....). Here you go.

    Ingredients

    5 lbs Pork Butt, strips to fit your grinder
    1 lbs Fat Back, cut for your grinder
    8 oz Fat back, small dice (1/4"x1/4"x/1/4")
    4 oz Ice cold water
    1 oz Kosher Salt
    1/2 oz Black pepper
    1 oz Dried Thyme (quality French thyme)
    3 oz Garlic paste
    2 TBSP Cayanne
    1.5 TBSP Granulated sugar
    1 oz Buttermilk Powder
    1 tsp Prague Powder #1 (measure carefully please)

    Hog Casings soaked and flushed well with water (at least for 4 hours on the soak)

    Method:
    Place the pork strips and the 1 lbs of fat back on a sheet pan and put in the freezer to chill but not freeze. Grind the fat and meat together. Whisk the spices and seasonings with water. Add meat to mixing bowl with paddle attachment. You may have to do this in batches depending on the size of your mixer.

    Mix meat slowly and add the water mix along with the diced fat back. You are looking for a tacky meat mix, "the set up." Cook off a piece and test for season and flavor. Stuff your casings into 4oz to 6oz links (poke some holes where the air bubbles are) and hold overnight in the fridge.

    Smoke at 185-195 degrees until an internal temp of 155 degrees. Rinse with cold water and hang the sausage for 90 minutes. Cut your links and be sure to cut off excess skin. Refrigerate or freeze immediately.

    For serving heat clarified butter and bring up to temp while crisping the skin or cook low n slow and sear.

    #2
    OK you’re officially the man ......

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      I love this recipe. I

    #3
    What Troutman said.

    Kathryn

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      I love this recipe!

    #4
    What Troutman and fzxdoc said..... man, I gotta make this soon!

    Comment


      #5
      Thanks! Can't wait to give this a try.

      Comment


        #6
        Thanks! But no intestines?

        Comment


        • RobertC
          RobertC commented
          Editing a comment
          Andouille doesn't mean the same thing in Louisiana and in France--and that's a good thing.

        #7
        Thanks, Homey. It's always great to get input from a pro. BTW, writing in both metric and American would be fine.

        Comment


        • HouseHomey
          HouseHomey commented
          Editing a comment
          Thank you sir. The issue is... I'm used to eyeballing the herbs and season, cooking some and tasting it. Standardizing is a pain as most people dont get the exact same ingredients with all the same variables.

        #8
        Thanks HouseHomey i look forward to try this recipe!

        Comment


          #9
          Sounds good--and it's on tap. One question: what do you mean by "garlic paste"?

          Comment


          • HouseHomey
            HouseHomey commented
            Editing a comment
            Take you garlic cloves quickly mince it and then smash it with your knife (laying it flat and pushing back n forth without cutting yourself) into a paste. You may also use a metal Bench scraper.
            Last edited by HouseHomey; July 2, 2018, 10:26 PM.

          #10
          Awesome post Homey!

          Comment


          • HouseHomey
            HouseHomey commented
            Editing a comment
            Gracias amigo.

          #11
          I’d love to try it but I’ll admit to being intimidated by making sausages. Sounds awesome.

          Comment


          • Sfdrew28
            Sfdrew28 commented
            Editing a comment
            I am going to give it a try without the casings like you mention below. Knowing myself though, once I have the sausage meat I'm going to have to attempt the casings.

          • HouseHomey
            HouseHomey commented
            Editing a comment
            That's what I'm talking about. Wrap your excess meat thighly in plastic or vac seal. Keep the air from it.

          • Sfdrew28
            Sfdrew28 commented
            Editing a comment
            Meat grinder attachment to my stand mixer arrived last night. Goal is to try this out by end of weekend

          #12
          Sfdrew28 I'm sure you can learn. It's just about technique and a little bit of knowledge. The stuffing of the casing just takes practice. It may not look pretty at first but the sausage will still be tasty with the right technique and ingredients. Mine look terrible.

          Practice first with the sausage and cook it wothout a casing.

          You can roll it in plastic wrap and poach it like a galentine. you can make patties, you can vac seal it and Sous Vide, you can roll links without a casing, you can make one of those "Fatties" I've been seeing here in the pit and from Thermoworks, this makes an awesome smoked Scotch egg (I did 200 of these once for an event, went through about 100 bucks in fryer oil but it sure was guuudd) if you smoke it first and then bread and fry....

          So many things to do with it.

          I hope this helps you
          HH
          Last edited by HouseHomey; July 2, 2018, 10:50 PM. Reason: cleaning up my act and keeping Huskee sane.

          Comment


            #13
            Why is Prague Powder in the recipe?

            I recently started making sausage, but haven't done an Andouille yet. Thanks for the recipe!

            Comment


            • HouseHomey
              HouseHomey commented
              Editing a comment
              It helps the wet cure and adds a littlle pink color. The technical answer is for "color and freshness." It's not gonna hurt you and it's a little insurance.

            #14
            HouseHomey I made the sausages exactly to spec today. The grinder I ordered came missing part of the sausage maker so I made three little sausages and then three patty logs I’ll smoke tomorrow. What type of smoke you recommend?
            The test piece tasted really good and looking forward to some great patties.
            Attached Files

            Comment


            • Sfdrew28
              Sfdrew28 commented
              Editing a comment
              Photos out of order as usual and I might add that my three sausages ain’t bad for first time ever.

            • HouseHomey
              HouseHomey commented
              Editing a comment
              The reason i don't recommend the KA stuffer (I love my KA grinder) is the skill is stuffing needs to be learned before you use one with a motor.

            • Sfdrew28
              Sfdrew28 commented
              Editing a comment
              Oh I see. The true KA meat grinder doesn't come with the stuffer and it's another add on. I am going to try and edumacate myself via the interweb and youtube today on how to do it. I got a good starter lesson from my butcher yesterday.

            #15
            Awesome brother. You can adjust the recipe on your next try. This is how my family likes it. Kinda "thyme-eee." Also less heat and no small diced park like a lot of others have.

            ive been in love with cherry lately. Apple is good, peach too and one time pecan was "outstanding!"

            i am very excited for you. I don't recommend the sausage stuffer from KA and dontecomend a 10lbs-20lbs hand crank grinder from "the sausage maker" in Buffalo. They are costly though.

            nice work my friend!!

            Comment


            • Sfdrew28
              Sfdrew28 commented
              Editing a comment
              I’ll use the pecan tomorrow. I’m planning to slice the rolls, vac seal, and freeze them except for a batch to eat in the next few days. You don’t recommend either of the two you mentioned? I got a Gvode stainless steel grinder with sausage stuffed attachment that works with the kitchen aid. It grinded well but can’t comment on the sausage stuffing part because they’re mailing me one now.

            • Catmandu
              Catmandu commented
              Editing a comment
              I have the Gvode grinder and stuffer attachments. Both work well. Make sure the meat and the Gvode are well chilled.

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Yes
          Rubs Promo

          Spotlight

          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


          Finally, A Great Portable Pellet Smoker


          Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

          Click here to read our detailed review and to order


          Fireboard: The Ultimate Top Of The Line BBQ Thermometer

          Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

          With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
          Click here to read our detailedreview


          GrillGrates Take Gas Grills To The InfraredZone


          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

          Click here for more about what makes these grates so special


          Our Favorite Backyard Smoker

          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
          Click here for our review of this superb smoker


          The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

          kamado grill
          Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

          Click here for our article on this exciting cooker


          The Pit Barrel Cooker May Be Too Easy


          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

          Click here to read our detailed review and the raves from people who own them


          The Cool Kettle With The Hinged Hood We Always Wanted


          Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

          Click here for more about what makes this grill special