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Andouille Sausage

Danno 22 April 2007 Recipes 3,604 views 8 CommentsPrint This Post Print This Post Email This Post Email This Post
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This is my latest batch of Andouille, I’m very happy with it. I used my recipe for Andouille but I changed my smoking technique a bit. I recently bought a Bradley Smoker, which now gives me the option of cold smoking which I did here. I smoked this batch at 90-100 degrees F for 10 hours with Pecan wood smoke, then I let it hang in the refrigerator for 3 days, to continue to cure and dry out a bit.

I cut into one link so that you could see the coarse texture. I hand chopped half of the meat from a 5 pound Boston Butt into small cubes, and ground the other half. I also added additional fat which I cubed, as you can see in the cut link.

This is not a paid advertisement for Bradley smokers. I love this contraption. It has a mechanism that feeds the compressed woodchips, called bisquettes onto a small hotplate that makes a perfectly clean smoke for 20 minutes then dumps the spent bisquette into a bowl of water, while feeding a new one onto the plate. There is a heat element in the smoke tower, that allows you to control the temperature. You can fill the smoke generator up with bisquettes and let it run for 8 hours without even touching it. It works so well that it almost takes the fun out of it for me. :-) I’m so used to tending the fire.

The only downside that I’ve found with this smoker so far is that you’re locked in to buying their Bisquettes“>bisquettes, but you can get them relatively cheaply on the net, about $15 dollars for 48 bisquettes. I paid around $300 for the smoker, which I thought was a steal. I first read about it in, what is in my humble opinion, the best cookbook to come out in years, Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Detroit area Chef Brian Polcyn. Their recommendation really paid off, I really love my new toy.

Be sure and check out my ever growing Index of Creole & Cajun Recipes!

Related Posts:

Jacob’s Andouille

For more on Andouille see Jason Perlow’s All About Andouille post at Off the Broiler!

8 Comments »

  1. Thanks for another great post Danno.

    I love how you really go for the basics–sausage making, homemade “wachester” sauce, etc.

    Best of luck and thanks.

    tim

    //tim
    4 May 2007 at 10:41 pm

  2. I just wanted to ask which you prefer. I am new to making and smoking sausage and don’t know if I should use hog casing or beef for andouille. I read your recipe and you said beef if you can get it. But please clear this up, all the sites I have checked say the beef casings are not edible. So does that mean if I use beef casings I am going to have to peel the andouille before i can use it? Thanks, Chris.

    //Chris Souza
    1 October 2007 at 2:41 am

  3. I hate eating sausage w/ even a slightly chewy casing. I really want to try your recipe but wonder if there’s a very light (barely noticible) casing I can buy and where?
    Also, are you cooking the butt 1st? If so, is the sausage edible without cooking? They look great!
    thanks, Gary

    //gary witkin
    4 December 2007 at 6:14 pm

  4. Thanks for a great web site on N.O. cooking. It is almost impossible to get good Andouille outside of Louisiana. I did find some hand made Andouille, at Uncle Bill’s in Missoula MT of all places, and it was excellent! Thanks again for a great site.
    Bill Hackett

    //Bill Hackett
    25 October 2008 at 11:24 am

  5. Hi , i have some questions about you desing
    maybe you can give designer contacts?

    //Abramovicl
    13 January 2009 at 6:41 am

  6. Hi, just found your site can’t wait to try your recipes Calas Beignets… The Andouille looks amazing, I noticed on your recipe you say “The internal temperature of the sausage should read 155ยบ F on an instant read thermometer” but here you cold smoke @90-100 for eight hours is that it or do you increase the temp to get the 155 internal temp? I live in California and have never seen real Andouille here either well except what my friend brought me from Louisiana.

    //Dan
    8 February 2009 at 7:51 am

  7. [...] Here is my Latest Batch of Andouille Sausage! [...]

    //Nola Cuisine » Blog Archive » Andouille Sausage Recipe
    8 March 2009 at 7:00 pm

  8. Bought a meat grinder and anxious to try your recipe for Andouille sausage. The grinder has a kubbe attachment but no directions as to what it’s for or how to use it. Got any ideas?

    //Bob Watson
    14 March 2009 at 2:04 pm

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