Comments on: Andouille Sausage Recipe

By: Nola Cuisine » Cochon

Nola Cuisine » Cochon — Sat, 24 May 2008 16:45:38 +0000

[…] Andouille Sausage Recipe Chaurice Sausage Recipe Pickle Meat Recipe Boudin Recipe […]

By: Nola Cuisine » Andouille Cheese Grit Cakes Recipe

Nola Cuisine » Andouille Cheese Grit Cakes Recipe — Fri, 23 May 2008 02:11:41 +0000

[…] Delicious!. I simply changed the cheese to Tillamook Cheddar and added 3/4 Cup finely chopped Andouille Sausage that was rendered down, plus 2 Tbsp finely sliced Green Onions. I garnished with an Italian Parsley […]

By: Smokin' | BUBBLE BROTHERS - CORK WINE MERCHANTS

Smokin' | BUBBLE BROTHERS - CORK WINE MERCHANTS — Mon, 19 May 2008 10:25:06 +0000

[…] if, for instance, Gubbeen could have a go at some of those fine Southern smoked meat products like andouille (sausage) and Tasso (smoked […]

By: Dale

Dale — Mon, 12 May 2008 17:35:51 +0000

I have an old chop-rite grinder and it looks like they use a 1/4″ hole for their sausages. Does that seem about right?

By: Wilson

Wilson — Wed, 30 Apr 2008 18:03:42 +0000

After scouring the interweb for decent looking Andouille recipes, I stumbled upon yours. I have made it a couple of times now (substituing a some venisone or elk for 1/3 of the pork) it is fantastic. Always the best one I make.

By: lavalle smith

lavalle smith — Mon, 28 Apr 2008 15:21:21 +0000

do you have hog head chesse recipe

By: lavalle smith

lavalle smith — Mon, 28 Apr 2008 15:20:42 +0000

do you have a hog head chesse recipe

By: Bob

Bob — Mon, 14 Apr 2008 06:49:34 +0000

btw, I meant I was in the S-E of michigan. heh.

By: Bob

Bob — Mon, 14 Apr 2008 06:48:49 +0000

In Michigan eh? I’m in the south-east. I’m just starting to get into making sausage, have been making my own italian sweet/hot, summer sausage and bratwurst for awhile but they certainly could be more refined. I’d love to actually make salami’s/etc, and will deffinitely try this anduille for some gumbo. Thank you much.

By: kdm12701

kdm12701 — Sun, 06 Apr 2008 18:27:19 +0000

This is very close to Chef John Folse’s recipe. He uses 2 Tb of cayenne, and twice the garlic and cracked black pepper. He doesn’t use paprika or Prague powder. The rest is essentially the same. I just made my first batch yesterday and everyone loved it. I didn’t dry it out before smoking it in my FE100, but I will next time. I used alder chips. Fantastic.