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Message
Andouille Sausage Seasoning Recipes Needed
Posted on 11/14/20 at 9:42 am
Posted on 11/14/20 at 9:42 am
Making andouille this weekend. I’ll smoke tomorrow with pecan wood. Recipes and tips appreciated. 
6
Posted on 11/14/20 at 9:54 am to OTIS2
Friend,
Did you read the article about the River Parishes’ Andouille Trail in this week’s Times Picayune? Let’s plan to do the trail together some time.
It seems the latest trend in food is the food trail. I’m working on solidifying a good poorboy trail, which will be the VIP tour once the F350 gets running. Andouille, snoball, poorboy, boudin, hot tamale, and red beans trails will one day be available.
As for cooking, the only advice I can share is don’t undercook it, but also don’t overcook it.
Yours,
TulaneLSU
Did you read the article about the River Parishes’ Andouille Trail in this week’s Times Picayune? Let’s plan to do the trail together some time.
It seems the latest trend in food is the food trail. I’m working on solidifying a good poorboy trail, which will be the VIP tour once the F350 gets running. Andouille, snoball, poorboy, boudin, hot tamale, and red beans trails will one day be available.
As for cooking, the only advice I can share is don’t undercook it, but also don’t overcook it.
Yours,
TulaneLSU
Posted on 11/14/20 at 10:14 am to TulaneLSU
In. I’ll bring the beer and wine. You grab the weed and blow. It’ll be magical.
Posted on 11/14/20 at 11:48 am to OTIS2
My recipe:
Andouille Sausage Seasoning
Makes enough seasoning for 2 pounds of ground pork
This recipe will be hot/spicy.
4 Tablespoons, Paprika
3 Tablespoons, Lawry’s Garlic Salt
1 Tablespoon, Black Pepper
1 Tablespoon, Onion Powder
1 Tablespoon, Cayenne Pepper
1 Tablespoon, Oregano
1 Tablespoon, Thyme
1 Tablespoon, red pepper flakes
1 teaspoon, ground cumin
1 teaspoon, Chili powder
Can add more pork/fat to calm it down, or reduce pepper(s).
I usually go with pork butt or shoulder. Fat content is important. Should be somewhat fat.
Andouille Sausage Seasoning
Makes enough seasoning for 2 pounds of ground pork
This recipe will be hot/spicy.
4 Tablespoons, Paprika
3 Tablespoons, Lawry’s Garlic Salt
1 Tablespoon, Black Pepper
1 Tablespoon, Onion Powder
1 Tablespoon, Cayenne Pepper
1 Tablespoon, Oregano
1 Tablespoon, Thyme
1 Tablespoon, red pepper flakes
1 teaspoon, ground cumin
1 teaspoon, Chili powder
Can add more pork/fat to calm it down, or reduce pepper(s).
I usually go with pork butt or shoulder. Fat content is important. Should be somewhat fat.
This post was edited on 11/14/20 at 12:17 pm
Posted on 11/14/20 at 11:49 am to OTIS2
This is my basic recipe, I temper the heat depending on circumstances.
Andouille Sausage
5# Pork (I prefer a Boston Butt) Trimmed of tough connective tissue and cut into 2 inch cubes.
Combine the following in a bowl:
2 tsp of Cayenne or to taste (Remember, if you make it too hot, every dish you make with it will be too hot! Start off with a little, you can add more after you taste the finished seasoning)
1 Tbsp Paprika
1/4 Cup Chopped Fresh Garlic
1/8 Cup Fresh Ground Black Pepper
3 Tbsp Diamond Crystal Kosher Salt
1 Tbsp Fresh Thyme leaves, chopped
1 tsp Crushed Red Pepper
1 healthy pinch Cure #1 (1 tsp. of “cure” per 5# of meat)
1/2 Cup Ice Water
Toss this mixture with the meat, making sure it is well coated. Cover tightly with plastic wrap and refrigerate for 1-2 days.
**Note – Prague Powder#1 is used for wet curing meats, to retain color and freshness. It is a ratio of 16 oz. salt to 1 ounce sodium nitrate.
Chop half of the meat into 1/4 inch pieces and grind the other half with a coarse grinding plate. Mix the two together with:
1/8 Cup Non-Fat Powdered Milk (this is a binder)
Stuff the sausage into prepared Hog Casings (Beef middle casings if you can find them). Here is my method of Linking Sausage.
Tie each sausage link with kitchen string to make a loop for hanging. Hang uncovered in the refrigerator overnight. This step is to let the casings dry out to allow smoke absorption, very important.
I smoked this in an inexpensive upright barrel smoker, with charcoal as the heat source, and unsoaked Pecan chips for the smoke. The sausage was hung beneath the top rack, no water pan.
I smoked this at 130º F for 2 hours, then increased the heat to 165º F for another 2 1/2 hours, refreshing the wood chips as needed. The trick here, is to get as much smoke flavor into the sausage before it is actually cooked through, and too hot of a temperature will render the fat out of your sausage. I controlled the temp by the number of coals, and keeping them piled up and pushed to one side. When you spread your coals out the temperature will increase. I added more coals to reach the 165º F mark.
The internal temperature of the sausage should read 155º F on an instant read thermometer. Remove at this point and immediately spray with cold water. Hang at room temperature in front of a fan for 1 hour then refrigerate overnight, uncovered.
Andouille Sausage
5# Pork (I prefer a Boston Butt) Trimmed of tough connective tissue and cut into 2 inch cubes.
Combine the following in a bowl:
2 tsp of Cayenne or to taste (Remember, if you make it too hot, every dish you make with it will be too hot! Start off with a little, you can add more after you taste the finished seasoning)
1 Tbsp Paprika
1/4 Cup Chopped Fresh Garlic
1/8 Cup Fresh Ground Black Pepper
3 Tbsp Diamond Crystal Kosher Salt
1 Tbsp Fresh Thyme leaves, chopped
1 tsp Crushed Red Pepper
1 healthy pinch Cure #1 (1 tsp. of “cure” per 5# of meat)
1/2 Cup Ice Water
Toss this mixture with the meat, making sure it is well coated. Cover tightly with plastic wrap and refrigerate for 1-2 days.
**Note – Prague Powder#1 is used for wet curing meats, to retain color and freshness. It is a ratio of 16 oz. salt to 1 ounce sodium nitrate.
Chop half of the meat into 1/4 inch pieces and grind the other half with a coarse grinding plate. Mix the two together with:
1/8 Cup Non-Fat Powdered Milk (this is a binder)
Stuff the sausage into prepared Hog Casings (Beef middle casings if you can find them). Here is my method of Linking Sausage.
Tie each sausage link with kitchen string to make a loop for hanging. Hang uncovered in the refrigerator overnight. This step is to let the casings dry out to allow smoke absorption, very important.
I smoked this in an inexpensive upright barrel smoker, with charcoal as the heat source, and unsoaked Pecan chips for the smoke. The sausage was hung beneath the top rack, no water pan.
I smoked this at 130º F for 2 hours, then increased the heat to 165º F for another 2 1/2 hours, refreshing the wood chips as needed. The trick here, is to get as much smoke flavor into the sausage before it is actually cooked through, and too hot of a temperature will render the fat out of your sausage. I controlled the temp by the number of coals, and keeping them piled up and pushed to one side. When you spread your coals out the temperature will increase. I added more coals to reach the 165º F mark.
The internal temperature of the sausage should read 155º F on an instant read thermometer. Remove at this point and immediately spray with cold water. Hang at room temperature in front of a fan for 1 hour then refrigerate overnight, uncovered.
Posted on 11/14/20 at 3:02 pm to OTIS2
From the TD Recipe Collection:
Pochejp's Andouille Seasoning
For 10 lbs.
75 g Salt
20 g Black pepper
9 g Red pepper
20 g Garlic powder
20 g Onion powder
1 Tbs Hot sauce
1 Tbs Worchestershire
Use real casing.
Pochejp's Andouille Seasoning
For 10 lbs.
75 g Salt
20 g Black pepper
9 g Red pepper
20 g Garlic powder
20 g Onion powder
1 Tbs Hot sauce
1 Tbs Worchestershire
Use real casing.
This post was edited on 11/15/20 at 12:20 pm
Posted on 11/14/20 at 6:03 pm to Stadium Rat
Andouille is traditionally a simple seasoning. Andouille’s (the poster) recipe looks great. Keep it simple with a few ingredients. No seasoning salt, no chili powder...save that for smoked sausage. Worcestershire in smoked sausage or andouille is absurd, don’t ever do that.
Posted on 11/14/20 at 6:21 pm to SixthAndBarone
quote:
Andouille is traditionally a simple seasoning.
You learn something every day. I never saw Otis as a traditional kin'da guy.
Posted on 11/14/20 at 11:17 pm to OTIS2
quote:
Andouille is traditionally a simple seasoning
My grandfather only used salt, black pepper, cayenne pepper, & garlic & smoked it over pecan shells
Don't need a bunch of different seasonings. Just need to make sure its smoked properly.
Posted on 11/15/20 at 7:28 am to BigDropper
That’s what I’ve used...black and red pepper, garlic, salt and Cure #1. Pecan wood.
Posted on 11/15/20 at 9:41 am to Stadium Rat
I make sausage a lot but always heard Andouille was made with Ham?.
Posted on 11/15/20 at 10:02 am to BIG Texan
quote:Not ham, but there are large chunks of meat that did not go through the grinder. After smoking, they look like ham.
always heard Andouille was made with Ham?.
This post was edited on 11/15/20 at 10:02 am
Posted on 11/15/20 at 10:32 am to Stadium Rat
Ok No Ham but what Makes Andouille Andouille?
Posted on 11/15/20 at 10:38 am to BIG Texan
The texture of the sausage,seasoning,and smoke.
Posted on 11/15/20 at 11:40 am to OTIS2
quote:
Not ham, but there are large chunks of meat that did not go through the grinder. After smoking, they look like ham.
I cut up some smaller chunks of the pork and don't put them through the grinder. The curing process makes them look like ham because the are cured pork. Then I put it all in the sausage stuffer.
[/img]Posted on 11/15/20 at 12:33 pm to BIG Texan
Traditional andouille is coarsely ground meat, and it is stuffed into large casings, not the smaller kind used for “smoked sausage”. If it’s not substantially larger in diameter, it’s not the real deal. The mass produced kind sold at the supermarket (like Verons) that is being sold/marketed to locals follows this “large intestine” standard.
Posted on 11/15/20 at 5:17 pm to OTIS2
First effort. Excellent smoke and flavor. I need a larger casing. But pleased enough
This post was edited on 11/15/20 at 5:21 pm
Posted on 11/16/20 at 6:19 am to BIG Texan
Andouille is a coarse grind, leaner fat ratio, simple seasoning, and heavily smoked. It is supposed to be used in dishes to add smoke flavor and to add extra meat. It isn’t supposed to add much more flavor than the smoke. It’s kind of like a filler for your dishes.
Andouille was a good way to use your meat scraps back in the day. They would cut them by hand and many would use a larger casing because it was easier to stuff by hand. Ham meat is great to use in andouille.
Smoked sausage is supposed to be fattier, finer ground, and have more flavor/seasoning. Smoked sausage is something you can eat alone. Andouille is a filler for other dishes, kind of like Tasso Ham.
French andouille is layered. Casings are stuffed, then put into another casing with extra meat, and repeat as much as you can go. Their andouille is actually filled with meat and casing. The fact that their French ancestors did this and ended up with large diameter casings may be a reason for the larger diameter casings as well.
Andouille was a good way to use your meat scraps back in the day. They would cut them by hand and many would use a larger casing because it was easier to stuff by hand. Ham meat is great to use in andouille.
Smoked sausage is supposed to be fattier, finer ground, and have more flavor/seasoning. Smoked sausage is something you can eat alone. Andouille is a filler for other dishes, kind of like Tasso Ham.
French andouille is layered. Casings are stuffed, then put into another casing with extra meat, and repeat as much as you can go. Their andouille is actually filled with meat and casing. The fact that their French ancestors did this and ended up with large diameter casings may be a reason for the larger diameter casings as well.
Posted on 11/23/20 at 9:57 am to OTIS2
Found this elsewhere on the web by someone going by Cayenneman50:
Andouille 2-22-18
10g Sea Salt
2.72g Black Pepper
2g Cayenne Pepper
1.75g Granulated Garlic (LaPlace andouille contains raw chopped garlic)
.5g Sage (Too my knowledge, LaPlace andouille doesn’t contain sage. This is my twist)
Cure #1 (1.134g)
The spices above are per one pound of meat (all meat and spices should be weighed for accuracy). Multiply accordingly per how many pounds of meat you use. Get Boston Butt pork and remove the fat cap and any excess fat. Authentic andouille is lean unlike smoked sausage and not as homogenous in texture either. Grind the meat through a 3/4” (20mm) grinding plate which is a very coarse grind. Season accordingly and mix thoroughly. Be sure to use the proper amount of Cure #1. If you are going to smoke at temps below 200° you must use cure and precisely measure it. Too little and botulism spores can grow when smoking which can lead to death in the worst scenario. Too much and it can poison someone.
After meat is seasoned and thoroughly mixed, stuff into beef middle casings (authentic andouille from LaPlace, LA is in beef middles. You can of course use pork casings if you want). Hang in the refrigerator to let excess water drip out and to allow the casings to dry for at least 24 hours. Fridge temp needs to be between 33°-40°. If its below 32° or if the meat is frozen, the Cure #1 may not work properly. Remove from the fridge after 24 hours and hang at room temp while getting smoker ready. I will usually hang in front of a box fan to help dry the casing. You want to impart a heavy smoke into the sausage without cooking it too quickly. The andouille is technically cooked when the internal temp hits 155°.
As far as the temp in your smokehouse, some people smoke at 200° which will get it done quicker and then back the temp down to say 165° just to keep adding smoke. I tend to smoke at around 165° for around 6 hours and then start to bump the temps up until the andouille hits 155° internal (make sure you temp each sausage as they will get done at different times). When they hit 155°, remove from smoker and let cool at room temp for about an hour, or shower with cool water or dunk in an ice bath. You want to stop the cooking process quickly.
At this point many people will hang at room temp for an hour or two to allow the “blooming” process to occur, where in the color will get slightly darker. Refrigerate overnight and then freeze if necessary.
Andouille 2-22-18
10g Sea Salt
2.72g Black Pepper
2g Cayenne Pepper
1.75g Granulated Garlic (LaPlace andouille contains raw chopped garlic)
.5g Sage (Too my knowledge, LaPlace andouille doesn’t contain sage. This is my twist)
Cure #1 (1.134g)
The spices above are per one pound of meat (all meat and spices should be weighed for accuracy). Multiply accordingly per how many pounds of meat you use. Get Boston Butt pork and remove the fat cap and any excess fat. Authentic andouille is lean unlike smoked sausage and not as homogenous in texture either. Grind the meat through a 3/4” (20mm) grinding plate which is a very coarse grind. Season accordingly and mix thoroughly. Be sure to use the proper amount of Cure #1. If you are going to smoke at temps below 200° you must use cure and precisely measure it. Too little and botulism spores can grow when smoking which can lead to death in the worst scenario. Too much and it can poison someone.
After meat is seasoned and thoroughly mixed, stuff into beef middle casings (authentic andouille from LaPlace, LA is in beef middles. You can of course use pork casings if you want). Hang in the refrigerator to let excess water drip out and to allow the casings to dry for at least 24 hours. Fridge temp needs to be between 33°-40°. If its below 32° or if the meat is frozen, the Cure #1 may not work properly. Remove from the fridge after 24 hours and hang at room temp while getting smoker ready. I will usually hang in front of a box fan to help dry the casing. You want to impart a heavy smoke into the sausage without cooking it too quickly. The andouille is technically cooked when the internal temp hits 155°.
As far as the temp in your smokehouse, some people smoke at 200° which will get it done quicker and then back the temp down to say 165° just to keep adding smoke. I tend to smoke at around 165° for around 6 hours and then start to bump the temps up until the andouille hits 155° internal (make sure you temp each sausage as they will get done at different times). When they hit 155°, remove from smoker and let cool at room temp for about an hour, or shower with cool water or dunk in an ice bath. You want to stop the cooking process quickly.
At this point many people will hang at room temp for an hour or two to allow the “blooming” process to occur, where in the color will get slightly darker. Refrigerate overnight and then freeze if necessary.
This post was edited on 11/23/20 at 10:00 am
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