I see gumbo in my future

[Okie Sawbones]

Several pounds of Andouille sausage in 1/2 pound links, smoked over cherry wood.

[Rambo]

Those are beautiful; the Sausage Man has struck

[Txdragon]

I need a good recipe for andouille!!

[Rambo]

I need a good recipe for andouille!!

He is the Man

[OldUsedParts]

Awesome obese casings, Mr. Oakie Sir - - - - you definitely have Gumbeaux in your Future now

Are you judging at Shotgun Red's this year

[Okie Sawbones]

Awesome obese casings, Mr. Oakie Sir - - - - you definitely have Gumbeaux in your Future now

Are you judging at Shotgun Red's this year

I be.

[Okie Sawbones]

I need a good recipe for andouille!!

Homemade Andouille Sausage

Ingredients:

5 lbs. ground pork butt
1 lbs. pork fat
6 Tbs. finely minced garlic (not a typo)
2 Tbs. salt
1 tsp. freshly ground black pepper
2 tsps. cayenne
1 tsp. chili powder
1/8 tsp. mace
1/8 tsp. allspice
½ tsp. dried thyme
1 Tbs. paprika
¼ tsp. ground bay leaf
¼ tsp. sage
1 tsp. mustard powder
1 rounded tsp. cure
1 bottle cold beer (12 oz.)
½ cup bull flour or other binder
10 grams phosphate

Homemade Andouille Sausage Instructions

1. Grind the meat semi-coarsely – 6mm/1/4” plate.
2. After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.
3. Stuff using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. I use pig gut, 35/38.
4. Andouille Sausage is best smoked for up to seven or eight hours at approximately 175°F (80°C). Mine took 6 hours to reach 150°F.
5. Plunge immediately into ice water for 20 minutes to prevent skin wrinkling.
6. Hang on a rack for 1-2 hours to bloom.

[Papa Tom]

Worth a mention here that andouille IS strongly spiced and is used as an ingredient to flavor other foods such as gumbo not normally eaten alone......

[Txdragon]

Worth a mention here that andouille IS strongly spiced and is used as an ingredient to flavor other foods such as gumbo not normally eaten alone......

Very true, sir. It isn't for the faint of heart!

Okie: I'll put that recipe to great use, thanks for the share!

[Copasspupil]

Me too on the recipe. Thanks for the comments as well. I’m definitely going to try it.

[Okie Sawbones]

We enjoy it -- hope y'all do too.