Comments on: Andouille Sausage Recipe

By: Jeff

Jeff — Fri, 29 Jan 2010 02:11:22 +0000

I made and smoked this last week and like Jim above I used a more “exact” measurement for the Prauge powder. The sausage turned out great and your recipe for the chicken and anduille sausage jambalaya was just as good.

side note I hade to use apple chips for the smoking instead of the hickory because I was out. Turned out pretty good.

By: James lombard

James lombard — Fri, 29 Jan 2010 00:20:58 +0000

This is a teriffic site, have made your Parasol’s RB Po’boy, and have been cooking Gumbos, Jambalayas etc. here in Wisconsin since ‘78. What I lovw, is you have the real recipies you can’t find anyplace else.
As you may already know, Dixie is being brewed in Monroe, Wis. under contract to the Jos. Huber brewing co. It is readily available at larger liquor stores,and always occupies a place in my refrigerator. keep the good stuff coming.

James Lombard

By: argol

argol — Tue, 19 Jan 2010 02:09:27 +0000

Andouille should be made with pork tripe and chittlings as well as pork butt.

By: Jay Rogers

Jay Rogers — Sat, 02 Jan 2010 02:35:19 +0000

Moved to Australia last year, no Andouille here. So made homemade sausage the last few days for the first time, using this recipe. I don’t think I had 25% fat, and used the default KitchenAid grinding plate, but it turned out great. I’d reduce the salt content, the links were very salty but were otherwise fabulous. Haven’t even smoked them yet.

By: ghc630

ghc630 — Fri, 18 Dec 2009 20:49:12 +0000

My son lives in Jesuit Bend and is looking to buy Prague powder #1, hopefully on the West Bank of New Orleans. Do you have any help you can give me? I’d appreciate any help. Thanks!!

By: Jim

Jim — Tue, 01 Dec 2009 00:18:07 +0000

This is a great recipie. I’ve made my own also w/ venison. And I also made it ‘fresh’ style, like hamburger meat. It was really a good twist. I used it in my jambalaya.

By: Scott

Scott — Fri, 06 Nov 2009 14:58:44 +0000

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.

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 [...]