OFG Andouille

I am still getting used to my Bradley P10 Professional smoker. I decided to use it in my continuing quest for the perfect andouille.

For those of you that don’t know, andouille is a smoked Louisiana sausage. I love it straight up but it is also a key ingredient in gumbo.

I have been tweaking the recipe for years and I hoped the great low temperature control of the Bradley would give me the perfect texture I was looking for. So, welcome to OFG Andouille.

I made my andouille out of pork shoulder as it has a good fat content. If you want to make it out of game or beef, I suggest you use at least 40 % pork shoulder for some fat content.

As with all sausage, it is critical that you keep the meat very cold. It gives the sausage a better texture and it grinds better.

Also, the recipe calls for Prague Powder #1. This is also known as Pink Salt #1, Instacure #1 and several other brand names. It is a mixture of 6.25% sodium nitrite and 92.75% salt. Any product with that ratio can be used.

Pink salt is bad for you in too large an amount so measure the amount carefully.

I used 1 kg (2.2 pounds) of pork shoulder. I cut 400 grams (0.9 pounds) of pork into about 1/4 inch (0.65 cm) cubes and set them aside in the refrigerator.

I cut 600 grams (1.3 pounds) of pork shoulder into 1 inch (2.5 cm) cubes and ground it through the medium plate of my meat grinder. I put the meat in the fridge to chill for 30 minutes.

I mixed the following together in a bowl:

• 30 ml (2 tablespoons) minced onion
• 30 ml (2 tablespoons) minced garlic
• 30 ml (2 tablespoons) red wine vinegar
• 22 ml (1 1/2 tablespoons) skim milk powder
• 20 ml (4 teaspoons) kosher salt
• 10 ml (2 teaspoons) paprika
• 10 ml (2 teaspoons) ice water
• 7 ml (1 1/2 teaspoons) coarse black pepper
• 4 ml (3/4 teaspoon) cayenne
• 4 ml (3/4 teaspoon) dried thyme
• 1 ml (1/4 teaspoon) dry mustard
• 1 ml (1/4 teaspoon) crushed dried chilies
• 2.6 grams (2 ml) (2/5 teaspoon) Prague powder #1

I added that to the ground meat and mixed well by hand. Then I put it in the bowl of my stand mixer. Using the paddle attachment, I beat it at medium for two to three minutes until it was pasty and sticky.

I chilled the meat in the refrigerator for 30 minutes. I added the small cubed pork and mixed well. I stuffed the meat in 35 mm (1 1/2 inch) collagen casings with my LEM stuffer. I pinched the sausages into 8 inch lengths and cut at the pinch points.

I put the pork in the fridge overnight.

I put the sausage on the rack of my Bradley and inserted a temperature probe in one end.

I cooked it at 140 F (60 C) for 20 minutes without smoke.

I cooked it at 140 F (60 C) for 40 minutes with smoke.

I cooked it at 150 F (65 C) for one hour with smoke.

I cooked it at 160 F (70 C) for one hour with smoke for 20 minutes.

I cooked it at 170 F (77 C) for one hour without smoke.

I cooked it at 180 F (82 C) until the internal temperature in the andouille was 155 F (68 C).

The Bradley gives a good strong smoke so I only used smoke for 2 hours. If you have another type of smoker, feel free to smoke for the whole cook time.

I took the andouille out of the smoker and plunged it in ice water to stop the cooking.

Then I put it on a rack at room temperature for 2 hours.

I refrigerated the andouille. Freeze any that will not be used in the next week.

The Verdict:

The seasonings were perfect. A rich bold taste with a touch of spice but not over the top. Even better, the Bradley came through great and the texture was moist and firm. I have my final version of andouille.

The Old Fat Guy

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OFG Andouille

Ingredients

• 1 kg (2.2 pounds) pork shoulder
• 30 ml (2 tablespoons) minced onion
• 30 ml (2 tablespoons) minced garlic
• 30 ml (2 tablespoons) red wine vinegar
• 22 ml (1 1/2 tablespoons) skim milk powder
• 20 ml (4 teaspoons) kosher salt
• 10 ml (2 teaspoons) paprika
• 10 ml (2 teaspoons) ice water
• 7 ml (1 1/2 teaspoons) coarse black pepper
• 4 ml (3/4 teaspoon) cayenne
• 4 ml (3/4 teaspoon) dried thyme
• 1 ml (1/4 teaspoon) dry mustard
• 1 ml (1/4 teaspoon) crushed dried chilies
• 2.6 grams (2 ml) (2/5 teaspoon) Prague powder #1

Instructions

1. Make sure meat is kept cold at all times.
2. Cut 400 grams (0.9 pounds) of the pork into 1/4 inch (0.65 cm) cubes and set aside in the refrigerator.
3. Cut 600 grams (1.3 pounds) of the pork into 1 inch cubes and grind through the medium plate of a meat grinder. Put in the fridge to chill.
4. Mix remaining ingredients together in a bowl. Mix it well with the ground pork by hand.
5. Put the mixture in a bowl fo a stand mixer and beat it at medium speed with the paddle attachment for 2 to 3 minutes, until pasty and sticky.
6. Refrigerate the mixture until well chilled.
7. Add the small cubed pork to the mixture and mix well. Stuff the meat into 35 mm (1 1/2 inch) collagen casings. Cut to desired length.
8. Put the andouille in the fridge overnight.
9. Smoke at 140 F (60 C) for one hour.
10. Smoke at 150 F (65 C) for one hour.
11. Smoke at 160 F (70 C) for one hour
12. Smoke at 170 F (76 C) for one hour.
13. Smoke at 180 F (82 C) until the internal temperature of the andouille is 155 F (68 C).
14. Plunge the sausage in ice water to stop cooking.
15. Put it on a rack at room temperature for 2 hours.
16. Refrigerate. Freeze any that will note be used within a week.

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