Cherry smoked andouille sausage

Griffin

^:)^ You the man @nolaegghead . Sausage looks mighty fine. What spices went into it?

nolaegghead

@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.

Griffin

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.

nolaegghead

Not a lot of cured sausages out there.  This is one of them.  This sausage would probably benefit from a month of aging. 

Parallel

nolaegghead 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.

bccomstock

nolaegghead said:

bccomstock said:

I'm off tomorrow.. Where are you going to meet me with some of that?  

Where yat @bccomstock?

I'm over in Gulfport.. Unfortunately I haven't been on the forum since my previous post.. 

nolaegghead

bccomstock said:

nolaegghead said:

bccomstock said:

I'm off tomorrow.. Where are you going to meet me with some of that?  

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!

bccomstock

nolaegghead said:

bccomstock said:

nolaegghead said:

bccomstock said:

I'm off tomorrow.. Where are you going to meet me with some of that?  

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!

nolaegghead

Parallel said:

nolaegghead 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....

Parallel

nolaegghead said:

Nice talkin' to ya tonight....

Same here. I'll keep in touch.

nolaegghead

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).