Have been making fresh sausage for the past 10 years, and even made some cold smoked sausage with good results. I have always wanted to take a stab at Andouille as I love it and I grew up in LaPlace, La - the Andouille capitol of the world.

Few improvisations: Didn’t have any beef middles and used a large hog 42-45 mm casing from Walton’s. Didn’t have a 3/4 (18mm) grind plate, but able to get a nice coarse grind through a 1/2 (12mm) plate.

Used a combination of different recipes that I saw, keeping it simple like the way I remember growing up.

10 lbs Boston Butt with back fat removed, ground
69 g salt, 15 g cayenne pepper, 10 g black pepper, 2 g paprika, 3 tbsp finely chopped fresh garlic, 2.6 tsp cure, 2 cups cold water. Did add 1 cup Soy Pro - not sure if that was needed and pretty sure most stores in LaPlace do not use it. Just experimenting…

Stuffed and let links dry in refrigerator overnight. Took out next morning and let come to room temp with a fan blowing on them for additional drying. Hung and cold smoked
for 11 hours, gradually raising the temp until internal temp reached 155.

Came out great! Looked like what I get from the markets and tasted incredible! Haven’t used it yet in a gumbo, but have eaten 2 links as is or with crackers… Going in a gumbo for family Christmas party next week.

calvin - I bought some from Walton’s and put the bag with my other seasonings kept in the top of my pantry. Opened the pantry the next day and it smelled like I was smoking something in the pantry. Very powerful. Now have it inside in of 4 different ziplock bags to contain the smell.

OleSmokey That looks great. I can smell it through my computer…

zbigjeff Thanks! That makes sense.

processhead

All looks great. The Chevalatta sausage is on my to-do list

OleSmokey That looks great. I can smell it through my computer…

zbigjeff Thanks! That makes sense.

calvin - I bought some from Walton’s and put the bag with my other seasonings kept in the top of my pantry. Opened the pantry the next day and it smelled like I was smoking something in the pantry. Very powerful. Now have it inside in of 4 different ziplock bags to contain the smell.

Sounds interesting! Would like to use some chicken breast instead of always using thigh meat. What kind of store bought seasoning? Name brand or just a local mix? Is it Italian flavored?

Have been making fresh sausage for the past 10 years, and even made some cold smoked sausage with good results. I have always wanted to take a stab at Andouille as I love it and I grew up in LaPlace, La - the Andouille capitol of the world.

Few improvisations: Didn’t have any beef middles and used a large hog 42-45 mm casing from Walton’s. Didn’t have a 3/4 (18mm) grind plate, but able to get a nice coarse grind through a 1/2 (12mm) plate.

Used a combination of different recipes that I saw, keeping it simple like the way I remember growing up.

10 lbs Boston Butt with back fat removed, ground
69 g salt, 15 g cayenne pepper, 10 g black pepper, 2 g paprika, 3 tbsp finely chopped fresh garlic, 2.6 tsp cure, 2 cups cold water. Did add 1 cup Soy Pro - not sure if that was needed and pretty sure most stores in LaPlace do not use it. Just experimenting…

Stuffed and let links dry in refrigerator overnight. Took out next morning and let come to room temp with a fan blowing on them for additional drying. Hung and cold smoked
for 11 hours, gradually raising the temp until internal temp reached 155.

Came out great! Looked like what I get from the markets and tasted incredible! Haven’t used it yet in a gumbo, but have eaten 2 links as is or with crackers… Going in a gumbo for family Christmas party next week.

Have you always cooked the rice separately and added to the meat/liquid mixture? I have a coworker from the Ville Platte/Grand Prairie area whose father did it that way, and I have never seen that anywhere else. Looks delicious! Curious to the regional differences.

All I’ve experienced in the River Parishes, Gonzales, Baton Rouge and even Lafayette areas is always adding the uncooked rice to the meat/liquid mix and cooking all together.

Dr_Pain On the boudin/cracklin run, was there a clear winner? Love bringing the kids along!

Dr_Pain Someone mention Boudin… Looking forward to that recipe! I’ve made it several times, but not pleased with the results. Jambalaya version sounds great. Been thinking about a red beans & rice boudin with ground up smoked sausage, etc. Anyone ever seen / tried something like that?