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
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
- Make sure meat is kept cold at all times.
- Cut 400 grams (0.9 pounds) of the pork into 1/4 inch (0.65 cm) cubes and set aside in the refrigerator.
- 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.
- Mix remaining ingredients together in a bowl. Mix it well with the ground pork by hand.
- 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.
- Refrigerate the mixture until well chilled.
- 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.
- Put the andouille in the fridge overnight.
- Smoke at 140 F (60 C) for one hour.
- Smoke at 150 F (65 C) for one hour.
- Smoke at 160 F (70 C) for one hour
- Smoke at 170 F (76 C) for one hour.
- Smoke at 180 F (82 C) until the internal temperature of the andouille is 155 F (68 C).
- Plunge the sausage in ice water to stop cooking.
- Put it on a rack at room temperature for 2 hours.
- Refrigerate. Freeze any that will note be used within a week.
