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Old 08-01-2007, 02:09 PM   #1
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Andoulli

I have a love for Cajun Food (and Mexican, Thia, Italian, well most foods) but I would like to make Andoulli sausage this fall. Can anyone guide me to an authentic recipe that has been tested?

Thanks,
Bryan
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Old 08-01-2007, 05:22 PM   #2
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Re: Andoulli

Try this:

Bigwheel's Genuine Coonass Andouille

13 lbs. Boston Butt
1 cup fresh minced garlic (from the jar)
1/2 cup coarse black pepper
2 T. garlic powder
2 T. onion powder
5 T. salt
1 T. MSG
1 T. Tender Quick
3 T. dried parsley flakes
4 T. cayenne pepper
3 T. ground Thyme
1 bottle Shiner Bock Beer
1 pair of well cleaned Raccoon hindquarters (optional)
water

Combine all spices with beer and water to equal 1 1/2 quarts of liquid. Chill the spiced liquid while you cut and debone the meat to fit the grinder. Add liquid to meat mixing well. Run meat through coarse grinder plate and mix it up again. Stuff into medium hog guts and tie into one foot links. Allow links to rest uncovered in the ice box overnight shuffling occasionally so all links get some air. Next day smoke heavy at 175 degrees with oak, pecan, and mesquite to internal temp of 155.

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Originally Posted by bknox
I have a love for Cajun Food (and Mexican, Thia, Italian, well most foods) but I would like to make Andoulli sausage this fall. Can anyone guide me to an authentic recipe that has been tested?

Thanks,
Bryan
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Old 08-01-2007, 07:16 PM   #3
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Quote:
Originally Posted by wdroller
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Old 08-01-2007, 10:05 PM   #4
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This is the one I use.

5 pounds pork butt
1/2 pound pork fat
1/2 cup chopped garlic
1/4 cup cracked black pepper
2 tablespoons cayenne pepper
1 tablespoon dry thyme
4 tablespoons salt
6 feet beef middle casing (see butcher or specialty shop)
Cube pork butt into one and a half inch cubes. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pieces.
Place ground pork in large mixing bowl and blend in all remaining ingredients. Once well blended, stuff meat into casings in one foot links, using the sausage attachment on your meat grinder. Tie both ends of the sausage securely using a heavy gauge twine.

In your homestyle smoker, smoke andouille at 175-200¬įF for approximately four to five hours using pecan or hickory wood. The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre.

Recipe by:
Chef John Folse
Louisiana's Premier Products
2517 South Philippe Avenue
Gonzales, LA 70737
(504) 644-6000
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Old 08-02-2007, 02:19 PM   #5
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Looks good. Maybe a bit on the salty side. Just hard to find pork fat around here. Pure butts makes it plenty fat enough for me. That beef middle casing is a good plan. Had the honor of using those thangs a few times. Makes the sausage nice and fat diameter wise. This has turned into my favorite meat ration for everything comes right at near dead on 20 lbs each time..might vary a lb or so either way depending on how big are the butts of course:

2 beboned butts (usually around 12-13 lbs)
3 lb box bacon ends and pieces
5 lb chub preground 80/20 chuck

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Old 08-02-2007, 02:32 PM   #6
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Pigs on the wing,

That sounds more like what I am looking for. Since I left Virginia I really do not have a resource for 'coon.

With fall approaching I want to make Jambalya and it's just not the same with out the Andouilli. There is a place on the north side of Chicago that makes it but unless I have a couple other things to do I would rather stay here.

Thanks everyone,
Bryan
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Old 08-10-2007, 04:02 PM   #7
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Use Pecan wood to smoke it if you can. Here is my batch of Andouille I made a few years back. The recipe was only so so.

http://usera.imagecave.com/cleglue/Saus ... ouille.JPG
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Old 08-10-2007, 05:58 PM   #8
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Oh man you taunt me with the images of smoked sausage! I can get pecan and now am toying with the idea of how to convince my wife I need a smoker like the one you have, just for sausage.

Ilove this forum!
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Old 08-10-2007, 07:14 PM   #9
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I know what I'm making this fall. Thanks guys!
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Old 08-12-2007, 08:38 AM   #10
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Cool smoker set-up!

I use a recipe similar to Folse's with a few mods. I cut the salt to 3 T, use fresh thyme, minced well, and some dried, powdered, add some paprika for color, and add some crushed red pepper along with the cayenne. I add a good pinch of Cure#1 and a pinch of ground mace nibs.

I don't add fat to the butt, I just select an untrimmed butt, cut it into 2-inch cubes, and toss the cubes with the mix. This sits in the fridge for before I cut half the meat into 1/4-inch cubes, grind the rest, and make the primary bind, adding ice water if necessary. Then I stuff, air-dry for an hour or two, then smoke. (I often skip the Cure#1 if making it just for me as I'll freeze whatever I'm not using right away. I do use it in andouille I make for others as I'm not sure how long it will be in the fridge and Cure increases shelf life.)
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