4 comments on “Andouille Sausage Recipe”

1. Dan A. on March 14, 2012 at 1:33 pm said:

   Hey Danno: I see nothing wrong with using a “healthy pinch” of cure #1 . . . I haven’t tried this exact recipe, but I rarely follow any recipe “exactly.” The cure is important any time you are smoking at low temperatures for extended periods to provide and extra safety margin against botulism. Depnding on how long you cure, it can also add additional flavor, texture and color . . . all good things when you are making homade sausage I think. As for the amount of cure, depending on the batch size, a few grams either way won’t make or break the recipe, and won’t have any adverse health effects either. Just don’t over do it, or it can get too salty. Stick to your guns and keep up the good work! Dan
2. Tom Hedgepeth on March 15, 2012 at 8:21 am said:

   Hi Danno,
   I’ve lost count of the number of times I’ve made andouille using your recipe, and it’s always excellent – last batch was 13#! My wife and I were in NOLA for the BCS championship (sad), and managed to come home with both Cochon Butcher’s and Jacob’s. I’m happy to report that your recipe beats both, easily. I don’t know of any higher praise I can bestow. Thanks!
   Tom
3. Zack on March 31, 2012 at 12:00 am said:

   Danno,

   I have made your recipe several times to nothing but rave reviews. I’m from KC and you simply cannot get Andouille here. Thanks for all of the recipes.

   Zack
4. Hillbilly on April 10, 2012 at 10:41 am said:

   Nothing wrong with this recipe, it produces a nice product.
   I have never had a “Bad” recipe from your site and at time spend hours reading here.