Comments on: Andouille Sausage Recipe

By: Deby

Deby — Tue, 27 Oct 2009 19:08:02 +0000

My concern about the Bradley smoker is that the inside temp would not reach 155 degrees as you stated in your original recipe. Thanks

By: Nola Cuisine » Blog Archive » File Gumbo Recipe

Nola Cuisine » Blog Archive » File Gumbo Recipe — Sun, 17 May 2009 15:47:06 +0000

[...] Creole Seasoning 1 Cup Onions, diced 1/2 Cup Green Bell Pepper, diced 1/2 Cup Celery, diced 1 Cup Andouille, sliced or diced 1/2 Cup Tasso, diced 3 Tbsp Garlic, chopped 8 Cups Shrimp or Seafood Stock 3 Fresh [...]

By: Nola Cuisine » Blog Archive » Red Bean Soup

Nola Cuisine » Blog Archive » Red Bean Soup — Sun, 03 May 2009 15:37:45 +0000

[...] 8 Cups Chicken Stock (You could certainly use water) 2 Fresh Bay Leaves 1/2 Cup Tomato Sauce 1 Cup Andouille Sausage, cubed 1 Tbsp Italian Parsley, Finely Chopped 1/4 Cup Green Onions, thinly sliced on the bias Hot [...]

By: Nola Cuisine » Blog Archive » Jacob’s Andouille

Nola Cuisine » Blog Archive » Jacob’s Andouille — Fri, 17 Apr 2009 04:09:28 +0000

[...] The Andouille’s flavor is very good, a wonderful level of heat, not too much, not too little, and a phenomenal level of smoke flavor. The pork is coarsely chopped and stuffed into fresh beef casings and is almost 2 inches in diameter. (Here is my homemade Andouille sausage recipe) [...]

By: Nola Cuisine » Blog Archive » Chaurice Sausage

Nola Cuisine » Blog Archive » Chaurice Sausage — Mon, 13 Apr 2009 02:44:47 +0000

[...] Andouille Sausage Tasso Recipe Pickled Pork [...]

By: Nola Cuisine » Blog Archive » Boudin Sausage Recipe

Nola Cuisine » Blog Archive » Boudin Sausage Recipe — Mon, 13 Apr 2009 02:17:18 +0000

[...] Andouille Sausage Recipe Chaurice Sausage Recipe Tasso Recipe Pickled Pork Recipe [...]

By: Nola Cuisine » Blog Archive » Cochon Butcher

Nola Cuisine » Blog Archive » Cochon Butcher — Sat, 14 Mar 2009 03:43:04 +0000

[...] Restaurant Andouille Sausage Recipe Tasso [...]

By: Tom Brokamp

Tom Brokamp — Mon, 05 Jan 2009 01:26:37 +0000

Thanks! My Chef and I will be doing our second run of Andouille next week. We toned down the heat in the first batch but will raise the bar this time. I also made a slight variation of you Praline Sweet Potato dish that I served for Christmas dinner, great reviews all around.
Cheers, Tom

By: Eric

Eric — Wed, 03 Dec 2008 05:42:06 +0000

GREAT recipe. Ive been making sausages for me and all my neighbors for years. I usually make about 75-100 lbs at a time and usually make a few different varieties. I made some recently straight pork grind with real maple syrup and nutmeg and a sweet italian seasoning that I put in sheep casings to make small link breakfast sausages WOW they were great too. I’m makin another batch of Andoulille this weekend. I use it in what we call a lowcountry boil or beaufort boil. WOW talk about good ole southern dishes Yall should look this one up basically potatoes and corn on the cob boiled with crab boil in a small satchel add the andouilleand boil until all done. Remove the corn potato sausage mix and put n a container to remain hot then add several pounds of fresh shrimp into the remaining liquer. Cokk the shrimp util they turn bright red (only a few minutes) then remove the shrimp and cool off right away with cool water. ( this keeps shrimp from overcooking) You can leave the heads on the shrimp if you want a “suck the head” type of dinner ,but, I head my shrimp before cooking. Good luck Yall. I fed about 50+ people on my=daughters birthday and they all came back for more. Happy eats..
Big EZ…

By: mark

mark — Sat, 18 Oct 2008 21:43:43 +0000

Tried your recipe, came out fantastic!!
Been sausage making for years your spice mix was perfect, didn’t have middles used beff rounds, smoked with hickory and sugar cane.
PS
**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.

Prauge powder #1 has sodium nitrite
Prauge powder#2 has sodium nitrate.
#2 is for dry curing over long periods, like dry salami, cured meats that arent cooked but are ready to eat.
Thanks for the site and info.
Mark