frayedend
Full Fledged Farker
I think it's missing black pepper. Every recipe I've tried seemed heavy on black pepper. Once I made it and thought it was a bit too much. But in my opinion it is very necessary to andouille flavor.
Andouille Sausage
- Thread starter Fatback Joe
- Start date
I think it's missing black pepper. Every recipe I've tried seemed heavy on black pepper. Once I made it and thought it was a bit too much. But in my opinion it is very necessary to andouille flavor.
frayedend
Full Fledged Farker
Milk powder is also a binder. I've made it with and without. Not really a huge difference but the meat definitely seems to be more cohesive with it (not sure what word to describe it). I wouldn't run out and buy it if I had none on hand.
That looks excellent
2000milesofsmoke
Knows what a fatty is.
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Damn you, now I have a hunkering to do this - wifey is going to be pissed now that I just changed my weekend plans... Looks amazing!
I hear ya that it wasn't all the way what yer looking for - but I bet it was still damn good. I've made andouille a couple times, and while I liked it, it wasn't like what I've bought from a good butcher. There's a German sausage shop near my spot and theirs is fantastic.
I like the texture you got going, with the coarse and fine - looks great. Bookmarking this thread - great info here!
I like the texture you got going, with the coarse and fine - looks great. Bookmarking this thread - great info here!
Shagdog
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Dude, that looks great! Love the slice shot.
Is this the nola cuisine recipe? I ask because I've made that recipe a bunch of times and it looks very similar...
if it is.. the changes I've made - Upped the black pepper and cayenne. It doesn't have nearly the bite it should. I have also used a lot more fresh garlic than the recipe calls for.. Probably close to double.. I found the salt level to be fine as it was, I disagree with sleebus saying it is too salty. I usually don't use the milk, but only because I forget. Honestly I have never noticed a difference. As long as you have a good bind, enough fat, and don't over cook it, its always juicy. I usually make this with a combo of coarse ground and chunked meat, but even if you just use coarse ground alone, end product is the same, just doesn't look as pretty.
Is this the nola cuisine recipe? I ask because I've made that recipe a bunch of times and it looks very similar...
if it is.. the changes I've made - Upped the black pepper and cayenne. It doesn't have nearly the bite it should. I have also used a lot more fresh garlic than the recipe calls for.. Probably close to double.. I found the salt level to be fine as it was, I disagree with sleebus saying it is too salty. I usually don't use the milk, but only because I forget. Honestly I have never noticed a difference. As long as you have a good bind, enough fat, and don't over cook it, its always juicy. I usually make this with a combo of coarse ground and chunked meat, but even if you just use coarse ground alone, end product is the same, just doesn't look as pretty.
Fatback Joe
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Exactly. It was something I will gladly eat, but not quite what I had in mind.
It is the Nola. Thanks for the thoughts on the black and cayenne.
It wasn't too salty.......atleast for my tastes.
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sleebus.jones
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Oooooh! Thank YOU for that! I've just recently came across a hog packing plant that sells direct to the public, so no problem getting the required ingredients. :grin:
Dustin Dorsey
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Trying to find the pork liver is the real trick. I've made it with chicken liver and it's not quite the same. The other trick is not drying it out. I add some pork fat.
2% does seem high for salt content on the andouille. I usually do 1.5% to 1.65% in my sausages. However if you are using it as an ingredient for gumbo then 2% is probably fine.
FrozenTundra
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You're heading down the right path.
The best Cajun andouilles (not to be confused with French andouille - totally different thing) come from Louisiana's "German Coast" - near La Place and Des Allemands (lit: "The Germans", but also known as "The Catfish Capital of the Universe").
There are three places that sell what I consider real andouille: Jacob's, Bailey's, and Wayne Jacob's smokehouses.
I see tons of different sausages called andouille, and, in my opinion, each is entitled to their own interpretation of what it is. However, here are the things that say "andouille" to me:
- Pork, 3/4" plate course grind - not too fatty.
- salt, black pepper, red pepper, garlic, and maybe thyme. That's it- no cumin, oregano, brown sugar, etc.
- 1 1/2" - 2" casings
- Heavily smoked over pecan and sugar cane (if available)
In La Place, andouille is sold in "sticks" that generally weigh ~2lbs.
The smoke and pepper should be fairly assertive.
I have tried making it myself with limited success. Here is my most recent attempt:
Suggestions:
I would try a larger casing and a slower smoke. I don't know what CRP is? Can you tell me?
Also, my understanding is that milk powder is to retain moisture. Andouille is fairly dry. Is MP necessary?
Regards,
David
Just ordered from Wayne Jacob's, thanks for the lead!
EdF
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I like the French andouille since I encountered it in 1983 - I have to learn to make it some day.
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FrozenTundra said:
Wayne Jacobs is my favorite, but the other two are damn good.
I will have to check them out. I am a big fan of Poche's.
Swine Spectator
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Poche's crawfish boudin, cracklin', alligator sausage, and duck sausage is the bomb.
The don't know andouille IMHO.
David
