Anyone ever here of this place?

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Anyone ever here of this place?

Postby Bill The Grill Guy » Sun Jan 20, 2008 10:28 pm

This is a site a barbeque customer of mine showed me. He orders his andouille sausage from them. WELL, until he trys mine. :wink: Anyone have a good recipie for andouille?

He said he is placing an order for Boudin sausage this week.

http://www.cajunsausage.com/
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"Life, it's what you do between meals."

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Postby TJ Buffalo » Sun Jan 20, 2008 10:59 pm

I've used Chef John Folse's andouille recipe several times; it's quite good but extremely hot. Another other person has a good site on NOLA cooking and has his recipe and rundown on making andouille at http://www.nolacuisine.com/category/recipes/sausages-seasoning-meats/


Here's Folse's recipe:

Andouille - Chef John Folse's (Cajun Sausage)


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 (from butcher)

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 home-style smoker, smoke andouille at 175-200F 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. - - - - - - - - - - - - - - - - - - NOTES : Andouille is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175F. Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked. In parts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly sliced as an hors d'oeuvre.
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Postby Bill The Grill Guy » Mon Jan 21, 2008 1:19 pm

Thanks TJB. That looks fantastic.
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Postby crimsonghost » Tue Feb 05, 2008 1:45 pm

I use Emeril's recipe for andouille and it's fantastic! It uses three different grinds of meat: fine, course, and chunky. Once you get it cased and smoked off it really is a beautiful sausage. I live in upstate NY and I tried some from a local sausage shoppe and it didn't resemble andouille in the least...nye inedible.
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