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Andouille on the BGE?

I made some Chicken and Andouille gumbo tonight. This one is crazy meaty... four pounds of chicken breast and two pounds of Andouille. Over rice and of course with a crawfish boil potato salad on top.

This got me thinking, has anyone made their own Andouille on the Big Green Egg? If so, please share.

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Every time my elbow bends my mouth flies open.

Comments

  • MickeyMickey Posts: 14,530
    Going to guess Joan or Griff
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • nolaeggheadnolaegghead Posts: 11,554
    Lookin' mighty tasty.  I would have guessed you, given LaPlace is the andouille capitol of the world.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • GriffinGriffin Posts: 6,479
    Thanks @Mickey but we haven't tackled andouille yet. Too many sausages, too little...hell, no room in our freezer right now. I'll get to it someday, but if anybody has a good recipe, I'm all ears.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • ChubbsChubbs Posts: 3,595

    +1 on the recipe on this. My butcher makes his own and has promised me the recipe. I am supposed to pick up a belly from him this week so I will try to get it.

     

    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • WhalerWhaler Posts: 95
    Lookin' mighty tasty.  I would have guessed you, given LaPlace is the andouille capitol of the world.
    Jacob's is the shizz
    Pensacola,FL
  • GriffinGriffin Posts: 6,479
    Chubbs said:

    +1 on the recipe on this. My butcher makes his own and has promised me the recipe. I am supposed to pick up a belly from him this week so I will try to get it.

     


    You better share!!

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    It's on my to do list. I enjoy doing a lot of cajun-style cooking (more in the winter) and can't find andouille sausage here in the Toronto area. We have a 3-day weekend coming up this weekend so I may give it a try then.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • Richard FlRichard Fl Posts: 7,658

    This may help:

     

    Sausage, Andouille, Homemade

    HOW TO MAKE ANDOUILLE AND BOND WITH YOUR EGG!!

    INGREDIENTS:
    2 1/2 lbs boneless pork butt, 1/2-inch pieces
    1/2 lb pork fat, cut into pieces
    1/4 cup Essence, recipe follows
    2 Tbs paprika
    1 Tbs minced garlic
    1 1/2 tsp freshly ground black pepper
    1 tsp salt
    3/4 tsp file powder
    3/4 tsp chili powder
    3/4 tsp crushed red pepper
    1/2 tsp ground cumin

    Procedure:

    1. Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.

    2. To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.

    3. Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties.

    4. Preheat a home smoker to 250 degrees F. Smoke the sausage for 11/2 hours. Remove from the smoker and use as desired.

    Recipe Type: Meat

    Source
    Source: BGE Forum, Pharmeggist, 2007/01/07

     

    ************************Sausage, Andouille, Sprinter

    Heres the recipe for all of you who asked for it. Holler if you have any questions at all.

    Ingredients:
    3 Tbs Sweet Hungarian Paprika
    2 Tbs Minced Garlic
    2 Tbs Kosher Salt
    2 Tbs Sugar
    1 Tbs Freshly Ground Black Pepper
    2 tsp Ground Cayenne Pepper
    1 tsp Red Pepper Flakes
    1/2 tsp Dried Thyme
    1/4 tsp Ground Mace
    1 tsp Curing Salt (optional-necessary only if cold smoking)
    5 lbs Pork cut into 1 inch chunks (I used Pork Butt)
    1/2 cup Water
    30mm Casings (could use larger, maybe 35mm-40mm)

    Directions:

    1. Grind meat through 3/8 inch grinder plate

    2. Mix water and spices into meat

    3. Combine well and pack tightly into casings.

    Cooking:

    1. Cook direct at 350 degrees for 7-8 minutes on each side.

    Servings: 1
    Yield: 5 pounds

    Recipe Type: Main Dish, Meat, Side Dish

    Source
    Author: Sprinter
    Source: BGE Forum, Sprinter, 2001/06/13

    **********************************

     

     

  • ParallelParallel Posts: 403
    Awesome!

    Every time my elbow bends my mouth flies open.
  • nolaeggheadnolaegghead Posts: 11,554
    Frequently, half the pork and fat is cubed to 1/4", the other half ground and the two are combined.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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