Making your own
Andouille Sausage is absolutely worth the effort. You start with a fatty Boston butt, about 75% lean meat and 25% fat, hand chop part, grind part, and season it with garlic, paprika, cayenne, thyme, pepper, and a bit of curing salt. Then you stuff it in hog or beef casings, dry them in the fridge so they absorb smoke better, and smoke low and slow (pecan wood’s the go to) until it hits that perfect smoky, juicy texture. For me,
Andouille isn’t just an ingredient, it’s what makes Gumbo or Red beans really sing.
Be sure and check out my
Creole & Cajun Recipe Page as well as my
Bibliography of Creole & Cajun Cookbooks!
Your Andouille sausages are absolutely beautiful and they look very apetizing!
ReplyDeleteWow, I can taste and smell those sausage through my monitor. This apple powerbook is amazing-haa :)
ReplyDeleteHappy belated Thanksgiving NO Cuisine . Hope you and yours had a great weekend.
Thanks Rosa and Mona, I'm glad that I got your tastebuds tickled. I hope you both had a very happy Thanksgiving!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteHow many pounds of meat is this recipe for? One would think meat is an important ingredient.
ReplyDeleteanyone who quotes "a confederacy of dunces" wins my immediate trust! your sausage looks amazing, thanks for sharing this.
ReplyDelete