Comments on: Andouille Sausage Recipe

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 [...]

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…