Posted by Frank on January 04, 1999 at 09:54:05:
This is the best I've found. Makes excellent gumbo, jambalaya etc and is pretty darn
good cold with crackers and cheese etc.
The fresh garlic is key, although it's a pain in the a%$ to peel that much. The kind in the jar works fairly well although
estimating the correct amount is difficult. If you want a milder sausage, cut the black pepper not the red as it is important
to the flavor. Generally black pepper adds far more heat than red. I also thing that the cracked fresh balck pepper is much better.
Good luck and enjoy. I use equal portions of Mortons Cure in place of the regular salt. It makes for much easier handling of the
sausage and allows you to let the sausage set in the fridge for several days to a week to allow the seasonings the blend. It won't spoil
I guarantee. I also let the sausage stand at room temp for 2-4 hours to dry. Enjoy.
To my astonishment, after procrastinating for weeks in getting an andouille recipe for
this page, I received this
recipe in email from Chef John Folse! Consider this the ultimate source ...
Chef Folse said he is a regular visitor to The Creole and Cajun Recipe Page, and to say
I am honored may well
be the understatement of the century. Many thanks to Chef Folse for passing this along.
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 175 degrees.
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.
It is interesting to note that the finest andouille in France comes from the Brittany
and Normandy areas. It is
believed that over half of the Acadian exiles who came to Louisiana in 1755 were originally from these coastal
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 (see butcher or specialty shop)
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 attachement on your meat grinder. Tie both ends of the sausage
securely using a heavy gauge twine.
In your homestyle smoker, smoke andouille at 175-200 degrees F 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.
Chef John Folse
Louisiana's Premier Products
2517 South Philippe Avenue
Gonzales, LA 70737