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Cherry smoked andouille sausage

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Comments

  • GriffinGriffin Posts: 6,632
    ^:)^ You the man @nolaegghead . Sausage looks mighty fine. What spices went into it?

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • nolaeggheadnolaegghead Posts: 12,248
    @Griffin

    For every 5 pounds:

    1 Tbsp Cayenne Pepper
    1 Tbsp Paprika
    1/4 Cup Chopped Fresh Garlic
    1/8 Cup Fresh Ground Black Pepper
    3 Tbsp Kosher Salt
    1 Tbsp Fresh Thyme leaves, chopped
    1 tsp Crushed Red Pepper
    Cure #1

    The grind - half 1/4" cubes, other half course grind

    I'm letting it cure of a week in the fridge after cold smoking.  It should dry out a bit.  Probably going to hot smoke some of it.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • GriffinGriffin Posts: 6,632
    Thanks @nolaegghead. Andouille's been on my list. Not sure when I'm gonna do another batch of sausage, but I might give yours a shot.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • nolaeggheadnolaegghead Posts: 12,248
    Not a lot of cured sausages out there.  This is one of them.  This sausage would probably benefit from a month of aging. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • ParallelParallel Posts: 404
    Parallel said:
    AWESOME!
    @Parallel  -  I'd love you give you some to try out (being in the world capitol of andouille)...let me know if you're interested.  I work in St. Rose, so I'm close to LaPlace in the day. 
    Oh yeah, I'm interested. PM with contact info on the way.

    Every time my elbow bends my mouth flies open.
  • bccomstockbccomstock Posts: 332
    I'm off tomorrow.. Where are you going to meet me with some of that?  :D
    Where yat @bccomstock?
    I'm over in Gulfport.. Unfortunately I haven't been on the forum since my previous post.. 
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
  • nolaeggheadnolaegghead Posts: 12,248
    I'm off tomorrow.. Where are you going to meet me with some of that?  :D
    Where yat @bccomstock?
    I'm over in Gulfport.. Unfortunately I haven't been on the forum since my previous post.. 
    PM me next time you're in town....if I have any left, I'll hook ya up!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • bccomstockbccomstock Posts: 332
    I'm off tomorrow.. Where are you going to meet me with some of that?  :D
    Where yat @bccomstock?
    I'm over in Gulfport.. Unfortunately I haven't been on the forum since my previous post.. 
    PM me next time you're in town....if I have any left, I'll hook ya up!
    That would be sweet!  Thanks!
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
  • nolaeggheadnolaegghead Posts: 12,248

    Parallel said:
    Parallel said:
    AWESOME!
    @Parallel  -  I'd love you give you some to try out (being in the world capitol of andouille)...let me know if you're interested.  I work in St. Rose, so I'm close to LaPlace in the day. 
    Oh yeah, I'm interested. PM with contact info on the way.
    Nice talkin' to ya tonight....got some for ya when all the dust settles and ya got some time to hook up for lunch out in St. Rose....
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • ParallelParallel Posts: 404
    Nice talkin' to ya tonight....
    Same here. I'll keep in touch.

    Every time my elbow bends my mouth flies open.
  • nolaeggheadnolaegghead Posts: 12,248
    After one week of curing in the fridge.  They are cold smoked. 

    I food saver packed everything and it's all in the freezer (except for the stuff I gave away).


    imageimage
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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