Andouille - To paprika or not to paprika

Recipes for all sausages

Andouille - To paprika or not to paprika

Postby JuniorBalloon » Sun Dec 30, 2012 9:13 pm

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
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Postby NCPaul » Sun Dec 30, 2012 11:15 pm

John Folse has it without and Len Poli has one recipe with and one without. Not sure that helps.
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Postby DiggingDogFarm » Mon Dec 31, 2012 1:27 am

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

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Postby JuniorBalloon » Mon Dec 31, 2012 1:42 am

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.
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Postby Oddwookiee » Mon Dec 31, 2012 4:07 pm

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.
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Postby the chorizo kid » Wed Jan 02, 2013 3:36 pm

why not try both and let us know the result.
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Postby JuniorBalloon » Thu Jan 03, 2013 9:30 pm

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
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