Andouille


 
M

MattO_IN

New member
Pretty new to sausage making but my FIL and I made up a batch of andouille last weekend. He mixed up the sausage a few days ahead with the recommended amount of pink cure. Smoked it for around 6 hours, increasing the temp incrementally over the course of the cook (started at 100 or so) until the internal temp reached 155. First time hanging them like this in my WSM, it ended up working out pretty good (IMO, anyway).
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MattO_IN said:
Pretty new to sausage making but my FIL and I made up a batch of andouille last weekend. He mixed up the sausage a few days ahead with the recommended amount of pink cure. Smoked it for around 6 hours, increasing the temp incrementally over the course of the cook (started at 100 or so) until the internal temp reached 155. First time hanging them like this in my WSM, it ended up working out pretty good (IMO, anyway).
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Would you mind sharing the recipe?
 
Joan said:
Would you mind sharing the recipe?
Click to expand...
no problem, my FIL mixed up the meat and stuffed it then brought it to my house to smoke it up. I believe he used a variation of this recipe, he may have added in some more spices to taste. He also increased the amount of meat in the recipe, I ended up with right around 21 lbs of sausage when finished.

Ingredients​

  • 1000 g pork butt (2.2 lbs)
  • 13 g kosher salt (2 heaping tsp)
  • 2 1/2 g Cure #1 (1/2 tsp, level)
  • 10 g garlic (3 cloves, pressed)
  • 5 g black pepper (2 1/2 tsp, cracked)
  • 4 g cayenne pepper (2 tsp)
  • 100 g cold water (1/4 cup)

Instructions​

  • Cut lean pieces of meat into 1" to 2" pieces and tenderize them in a stand mixer fitted with a paddle attachment for 3-4 minutes. If you don't have a stand mixer, grind them through a stuffing plate or 1/2" (12 mm) - 3/4" (18 mm) plate.
  • Grind the fattier pieces through a 1/4″ (6 mm) plate.
  • In a large bowl, mix the meat with the rest of the ingredients, including the water.
  • Stuff into 38 - 40 mm beef or hog casings. Tie to make 12” links.
  • Cure in the fridge for 12 - 24 hours.
  • Dry for 2-4 hours at room temperature then hold for 30-60 minutes in a pre-heated smoker at 130F without smoke.
  • Smoke over pecan wood at around 140F for about 8 hours until you obtain a nice rich mahogany color.
  • Cook Andouille in the smoker at 170F - 195F until the internal temperature reaches 154F-158F. This should take about 30-40 minutes. Add a pan with boiling hot water to expedite the process.
  • Chill quickly by placing on a cold marble slab or a similar cold surface.
  • Refrigerate after cooling down. Keep wrapped in butcher's paper for best results.

Notes​

You may also poach Andouille after smoking in water at 170F-175F until the internal temperature reaches 154F - 158F, about 20 minutes. Alternatively, you can steam or bake in the oven. Another option is to refrigerate it as is and cook as part of a dish, like gumbo.
 
Last edited:
MattO_IN said:
no problem, my FIL mixed up the meat and stuffed it then brought it to my house to smoke it up. I believe he used a variation of this recipe, he may have added in some more spices to taste. He also increased the amount of meat in the recipe, I ended up with right around 21 lbs of sausage when finished.

Ingredients​

  • 1000 g pork butt (2.2 lbs)
  • 13 g kosher salt (2 heaping tsp)
  • 2 1/2 g Cure #1 (1/2 tsp, level)
  • 10 g garlic (3 cloves, pressed)
  • 5 g black pepper (2 1/2 tsp, cracked)
  • 4 g cayenne pepper (2 tsp)
  • 100 g cold water (1/4 cup)

Instructions​

  • Cut lean pieces of meat into 1" to 2" pieces and tenderize them in a stand mixer fitted with a paddle attachment for 3-4 minutes. If you don't have a stand mixer, grind them through a stuffing plate or 1/2" (12 mm) - 3/4" (18 mm) plate.
  • Grind the fattier pieces through a 1/4″ (6 mm) plate.
  • In a large bowl, mix the meat with the rest of the ingredients, including the water.
  • Stuff into 38 - 40 mm beef or hog casings. Tie to make 12” links.
  • Cure in the fridge for 12 - 24 hours.
  • Dry for 2-4 hours at room temperature then hold for 30-60 minutes in a pre-heated smoker at 130F without smoke.
  • Smoke over pecan wood at around 140F for about 8 hours until you obtain a nice rich mahogany color.
  • Cook Andouille in the smoker at 170F - 195F until the internal temperature reaches 154F-158F. This should take about 30-40 minutes. Add a pan with boiling hot water to expedite the process.
  • Chill quickly by placing on a cold marble slab or a similar cold surface.
  • Refrigerate after cooling down. Keep wrapped in butcher's paper for best results.

Notes​

You may also poach Andouille after smoking in water at 170F-175F until the internal temperature reaches 154F - 158F, about 20 minutes. Alternatively, you can steam or bake in the oven. Another option is to refrigerate it as is and cook as part of a dish, like gumbo.
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You and your FIL did good, Matt! I've only made Andouille once before and your recipe is VERY close to the one I used (from www.meatsandsausages.com.) Might need to make some more.....after all, gumbo season is close! :)

R
 
MattO_IN said:
no problem, my FIL mixed up the meat and stuffed it then brought it to my house to smoke it up. I believe he used a variation of this recipe, he may have added in some more spices to taste. He also increased the amount of meat in the recipe, I ended up with right around 21 lbs of sausage when finished.

Ingredients​

  • 1000 g pork butt (2.2 lbs)
  • 13 g kosher salt (2 heaping tsp)
  • 2 1/2 g Cure #1 (1/2 tsp, level)
  • 10 g garlic (3 cloves, pressed)
  • 5 g black pepper (2 1/2 tsp, cracked)
  • 4 g cayenne pepper (2 tsp)
  • 100 g cold water (1/4 cup)

Instructions​

  • Cut lean pieces of meat into 1" to 2" pieces and tenderize them in a stand mixer fitted with a paddle attachment for 3-4 minutes. If you don't have a stand mixer, grind them through a stuffing plate or 1/2" (12 mm) - 3/4" (18 mm) plate.
  • Grind the fattier pieces through a 1/4″ (6 mm) plate.
  • In a large bowl, mix the meat with the rest of the ingredients, including the water.
  • Stuff into 38 - 40 mm beef or hog casings. Tie to make 12” links.
  • Cure in the fridge for 12 - 24 hours.
  • Dry for 2-4 hours at room temperature then hold for 30-60 minutes in a pre-heated smoker at 130F without smoke.
  • Smoke over pecan wood at around 140F for about 8 hours until you obtain a nice rich mahogany color.
  • Cook Andouille in the smoker at 170F - 195F until the internal temperature reaches 154F-158F. This should take about 30-40 minutes. Add a pan with boiling hot water to expedite the process.
  • Chill quickly by placing on a cold marble slab or a similar cold surface.
  • Refrigerate after cooling down. Keep wrapped in butcher's paper for best results.

Notes​

You may also poach Andouille after smoking in water at 170F-175F until the internal temperature reaches 154F - 158F, about 20 minutes. Alternatively, you can steam or bake in the oven. Another option is to refrigerate it as is and cook as part of a dish, like gumbo.
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Just about to try your recipe right now, in Epping, UK BTW
 
MattO_IN said:
Pretty new to sausage making but my FIL and I made up a batch of andouille last weekend. He mixed up the sausage a few days ahead with the recommended amount of pink cure. Smoked it for around 6 hours, increasing the temp incrementally over the course of the cook (started at 100 or so) until the internal temp reached 155. First time hanging them like this in my WSM, it ended up working out pretty good (IMO, anyway).
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@MattO_IN How are you getting your smoking temps down to 100 (or even 140) with charcoal? This has eluded me for years. I too want so smoke meats at that low temperature. Any advice would be appreciated. Thank you.
-Robert
 
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RobertNieman said:
@MattO_IN How are you getting your smoking temps down to 100 (or even 140) with charcoal? This has eluded me for years. I too want so smoke meats at that low temperature. Any advice would be appreciated. Thank you.
-Robert
Click to expand...
So I utilized the "snake method" in the bottom of the charcoal basket, there are some really good write ups about how to use that method. I only lit 3 or so coals, and kept the bottom vents open just enough to keep them lit. This worked out pretty well, the temperature steadily rose but verrrry slowly; I also put ice water in the pan for the first half of the smoke, which helped to keep the grate temperatures low (the downside to this is that the pan funneled a lot of the pecan smoke to the edges, and the links that were in the middle didn't get quite as much smoke as I'd have liked). When it was time to raise the temp, i just removed the water pan and slowly adjusted the bottom vents open until the internal temperature hit my target. it ended up working out really well! Also, I personally am not afraid to throttle the top vent a little bit to help keep the temp down; some folks don't like doing this, but I've found that it really helps my particular WSM (it's a little leaky around the bottom section).
 
Thanks @MattO_IN. I figured it was something like that. For your snake do you use two rows or just a single row of charcoal. I have tried 2 row and 2 rows with one on top. But it is fine line of too much air and the temps get above 200°F or too little and the coals go out. I guess I still need to practice more.

Thank you.
 
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