pr0wlunwoof those are the ones
Andouille sausage recipe?
Where can I find a recipe for Andouille sausage? I find this website very frustrating.
I’m not sure if I’ve seen a scratch made andouille recipe around here but I have been very happy with any Hank Shaw recipe I have tried!
If you want to take the guess work out of the equation, Waltons offers andouille seasoning in both fresh and cured versions. I’m sure they are just as good as the rest of the Excalibur products!
Actually, I made a batch of Andouille sausage using the seasoning from Waltons and it was divine. I don’t remember the recipe. I have the amount of seasoning per pound and this time I want to add water and carrot binder.
chasm907 That’s good to know! I’ve been wanting to try that seasoning. I’m sure I’ll take a stab at Hank’s recipe too.
chasm907 Andoullie is one of the things we still have to do. We have done it twice, the first time was 2 years ago and I messed something up and the second time the entire video was out of focus. If you are looking specifically for recipes then I would suggest going to https://meatgistics.waltonsinc.com/category/16/how-to-make-meat-recipes The search function in the upper right hand can be helpful too, a good tip is to start typing in there and then hit the 3 gears that appear, then you will have lots more search options!
For a recipe though try this:
Andouille Seasoning and cure (if you are smoking it)
I’d consider adding a binder like Super Bind or Carrot Fiber
4 lb 85% lean beef
4 lb 80% lean pork
2 lb pork trim
1 lb shrimp (optional but I like it)
2 lb of cold water
Grind beef 3 times finishing with a 1/8 plate
Pork through a 3/16 plate once
Mix the beef with 1/2 water and cure and all the seasoning. Mix for 4 minutes then add the pork and rest of the water and mix for 4 more minutes or until you have good protein extraction.
Stuff into casings of your choice.
120° for 30 minutes no smoke
130° for 30 minutes no smoke
140° for 30 minutes start adding smoke
150° for 30 minutes continue with smoke
170° for until internal temp is 160°
If you have a way to increase humidity I would recommend it. You can check out Advanced Thermal Processing where I used regular automotive sponges to drastically increase the humidity in my smoker!
Jonathon Thanks for the help, just what i needed.
chasm907 You’re welcome, just wanted to point one thing out that I wasn’t clear on. The Andouille seasoning bags and the cure packages we send along are designed for 25 lb batches and the meat I gave you was for a 10 lb batch so don’t use the entire bag of seasoning or the entire bag of cure. Either up the amounts of pork and beef that I gave you by 2.5 or divide the bag of seasoning by 2.5.