Comments on: Andouille Sausage Recipe

By: GOODS: Andouille (ahn-dooey) Sausage | A Love of Good

GOODS: Andouille (ahn-dooey) Sausage | A Love of Good — Tue, 10 Jan 2012 00:58:11 +0000

[...] has gotta be tasty. Lastly, if you’re into making your own and/or picking up a new hobby, here’s a New Orleans native who ventures out to make his own. And if you do, I’d love to hear about it! (Note: the [...]

By: Donna Reiner

Donna Reiner — Thu, 29 Sep 2011 01:31:50 +0000

I was looking for a recipe for Andouille sausage, and came across you web site. I’m from Reserve La, but was raised in Pa. Love LOVE LOVE gumbo, and lots of other good food, and I cook a lot of southern food for my family. Any way I was getting my sausage from Don”s Country Store in Reserve, up until 9/11 Now I’m having a problem getting it sent to Pa. Pluse the postage almost kills me. So I have a farmer that is willing to make it for me so I was looking for the recipe to give him, and thats how I found your site. It looks so goooooooood it makes my mouth water. It looks almost like the Andouills I was getting from Don’s store. Just wanted to say thank you for putting it out there. Christmas as long as I can remember always had Gumbo, and hopefully this year we’ll have some good sausage made close to home. Thank’s again
Donna Cortez/Reiner

By: Shrimp Creole Recipe — Andrea Meyers

Shrimp Creole Recipe — Andrea Meyers — Mon, 12 Sep 2011 19:19:58 +0000

[...] Nola Cuisine – Andouille Sausage [...]

By: Daren Pelletier

Daren Pelletier — Fri, 15 Jul 2011 03:35:30 +0000

I don’t know if my link will show, but you inspired me to make my own for a seafood gumbo. Nine hours of smoking and here’s the result:

Thanks for the recipe!

By: DBR

DBR — Wed, 08 Jun 2011 04:32:12 +0000

You don’t need to put any drying agents or binding agents in your Andouille. If it is stuffed and smoked properly it will hold together and keep for a long time. Drying or curing salts along with binders will affect the taste and the natural flavors won’t shine. Andouille ingredients: Pork, Salt, Red pepper, black pepper, garlic. Sorry I can’t give amounts it is a secret recipe. What really gives the andouille its flavor is the grind and casing. Don’t believe me visit Wayne Jacob’s next time. Smoke sausage and andouille are the same recipes, just different grinds and casings. Andouille 3/4 inch, smoke sausage 3/16 inch.

By: Ron

Ron — Wed, 09 Mar 2011 19:32:18 +0000

Oops …forgot the Morton link…http://www.mortonsalt.com/products/meatcuring/tenderquick.html

By: Ron

Ron — Wed, 09 Mar 2011 19:31:23 +0000

Since the Non-Fat Powdered Milk is a binder, will it change the flavor any if I were to use soy flour? I typically use the soy flour as a binder in my sausages and summer sausage /salami recipes – this recipe really sounds great and I am looking forward to stuffing some casings within the next couple of weeks. I see where you “chopped” half the meat…heavier texture?

Another question regaring the Prague Powder#1 – Is this essentially the same as Morton Quick Cure? I do not know if you are familiar with Morton’s product or not. Here is a link if you wish to compare.

Thanks much for providing your super recipes – my family and I love the Cajun cuisine!

Ron

By: Cornbread and Andouille Sausage Recipe : Food Reviews Nation USA-Recipes by Region or State

Mon, 31 Jan 2011 19:58:38 +0000

[...] Tbsp Unsalted Butter 1 Cup Andouille Sausage, finely diced 1 Cup Spanish Onion, finely diced 1 Cup Bell Pepper, finely diced 1/2 Cup Celery, [...]

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