Andouille - To paprika or not to paprika

[JuniorBalloon]

Aidell's recipe calls for sweet hungarian paprika. Ruhlman/Polcyn do not. What is the general wisdom on paprika? Is it an authentic (can be read as usual or traditional) ingredient in Andouille?

Thanks,
jb

[NCPaul]

John Folse has it without and Len Poli has one recipe with and one without. Not sure that helps.

[DiggingDogFarm]

Wayne Jacob's, one of the better known makers, uses just cayenne, garlic, and black pepper.

http://forums.egullet.org/topic/68633-e ... -pictures/


~Martin

[JuniorBalloon]

All interesting. It is Aidell's I'm trying to replicate. I used his commercial Andouille in a jumbalaya this weekend and it was delicious. Just thought it was interesting that some recipe's had it and others didn't. I always like to dig into why there are differences.

Thanks,
jb

PS I used the Aidell recipe from his Complete Sausage Book.

[Oddwookiee]

I make mine with more for the color than anything else. Under cayenne or crushed red, smoked paprika will give a little hint of sweet and a very nice color, but the more aggressive chilis take the forward notes away from it quickly.

[the chorizo kid]

why not try both and let us know the result.

[JuniorBalloon]

Hmm, I could have done that, but they are already ground, stuffed and smoked. Next time.

<img src="https://lh4.googleusercontent.com/-ZTzzYSU4Awo/UOX2r6rLz1I/AAAAAAAAAII/sR4Wu-b9qVA/s640/Andouille.jpg" height="480" width="640">


I think they came out pretty good. I haven't tasted it yet so I can't say how good they are.

jb