Comments on: Andouille Sausage

By: Bob Watson

Bob Watson — Sat, 14 Mar 2009 18:04:41 +0000

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?

By: Nola Cuisine » Blog Archive » Andouille Sausage Recipe

Nola Cuisine » Blog Archive » Andouille Sausage Recipe — Sun, 08 Mar 2009 23:00:10 +0000

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

By: Dan

Dan — Sun, 08 Feb 2009 11:51:55 +0000

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 155º 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.

By: Abramovicl

Abramovicl — Tue, 13 Jan 2009 10:41:39 +0000

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

By: Bill Hackett

Bill Hackett — Sat, 25 Oct 2008 15:24:24 +0000

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

By: gary witkin

gary witkin — Tue, 04 Dec 2007 22:14:17 +0000

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

By: Chris Souza

Chris Souza — Mon, 01 Oct 2007 06:41:52 +0000

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.

By: tim

tim — Sat, 05 May 2007 02:41:17 +0000

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