How to make Andouille Sausage

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How to make Andouille Sausage

Postby Indaswamp » Thu Dec 02, 2010 10:02 pm

This recipe is identical to the one my family uses:
http://www.gumbopages.com/food/andouille.html
If you can not get sugar cane stalks, substitute dark brown sugar or molasses on the fire to get the sweet smoke... :thumbsup:
watch the temps like a hawk!! check it often!!
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: How to make Andouille Sausage

Postby Indaswamp » Sat Dec 04, 2010 1:15 pm

There were some questions concerning no cure used in this andouille recipe. Here is a response to the question I found on another site:
The Prague Powder #1 (aka Pink Salt, Curing Salt #1, DC Salt #1, etc...), I don't think it is proper to say "a good healthy pinch" as an amount. There is a specific amount that you are supposed to add per lb of meat. Too much and the nitrite could be unhealthy for you. Too little, it will not properly cure the meat and could lead to botulism. As you say, it does help retain color, but it's primary purpose is to prevent botulism during the smoking process. Botulism can grow in the low light/low oxygen environment of a smoker when the meat temp (when smoking at 100-175F) stays in the range of 40-140F for too long. The correct amount for your 10 lb. batch is 12 grams of Cure #1. Meat that hasn't been cured should be cooked/smoked at higher temps (e.g. 250F) so it passes through the danger zone range more quickly. This is why when smoking a ribs, pork butt, or brisket, it is done at the higher temps.


with the higher smoking temp at 175-200 it is not necessary..
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: How to make Andouille Sausage

Postby side-slippin » Mon Dec 06, 2010 6:45 pm

Inda, the entire site is awesome; definately miss food from back home, and it's nearly impossable to get any andouille up here in Idaho, my grinder will definately be seeing some swine here soon.
"Augustus...
...by-god Woodrow, it's been quite a party ain't it.
...yes sir."
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Re: How to make Andouille Sausage

Postby Indaswamp » Mon Dec 06, 2010 7:35 pm

side-slippin wrote:Inda, the entire site is awesome; definately miss food from back home, and it's nearly impossable to get any andouille up here in Idaho, my grinder will definately be seeing some swine here soon.

You are welcome there sir... :thumbsup: didn't know you was a fellow coona$$.. :bow:
you need any other recipes-you just let me know.. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Indaswamp
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Re: How to make Andouille Sausage

Postby Indaswamp » Tue Dec 07, 2010 1:38 am

side-slippin wrote:Inda, the entire site is awesome; definately miss food from back home, and it's nearly impossable to get any andouille up here in Idaho, my grinder will definately be seeing some swine here soon.

Yep...that site is awesome for true authentic cajun/creole recipes... :thumbsup:

The boudin recipe is awesome too!!
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Indaswamp
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Re: How to make Andouille Sausage

Postby side-slippin » Tue Dec 07, 2010 2:58 pm

i'll definately give a few of them a try.

all coon-ass here, dads family from kinder, moms from anacoco.
"Augustus...
...by-god Woodrow, it's been quite a party ain't it.
...yes sir."
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Re: How to make Andouille Sausage

Postby Indaswamp » Fri Jan 21, 2011 4:19 am

For all you coona$$es in exile across da country, here's a taste of home for ya!
It's ALL here!!
http://www.cajunsupermarket.com/product_info.php?manufacturers_id=49&products_id=1329
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Indaswamp
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