www.sausagemaking.org

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

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

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

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.

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.

why not try both and let us know the result.

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