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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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: 13,571
    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: 10,859
    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.
    No City.

  • GriffinGriffin Posts: 6,079
    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

     

  • ChubbsChubbs Posts: 3,588

    +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: 94
    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: 6,079
    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

     

  • TexanOfTheNorthTexanOfTheNorth Posts: 2,735
    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: 7,557

    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: 396
    Awesome!

    Every time my elbow bends my mouth flies open.
  • nolaeggheadnolaegghead Posts: 10,859
    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.
    No City.

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