Any Louisianans out here? Or at least authorities on Andouille & smoke?

TonyA · April 2014

I'm going to make some proper Andouille sausage. I'll order some pecan if i must - I don't mind having it, but I have a whole bunch of oak I'd like to use up.. Can i get away with the oak, should I use a little more? I've got peach, apple, alder, maple and cherry I could blend.

henapple · April 2014

Wait for @nolaegghead‌ ...

nolaegghead · April 2014

Pecan and sugar cane are the traditional, but you can use any smoke wood, that's personal preference in my book.

John Folse literally wrote the encyclopedia on creole and cajun cooking. Here's his recipe.

http://www.jfolse.com/recipes/meats/pork32.htm

henapple · April 2014

I told you...He felt the force of andouille. You a is here.

nolaegghead · April 2014

I've made it before. But just once. Will make more when I run out.

Little Steven · April 2014

I just made a batch with Tobasco chips. Worked well

TonyA · April 2014

Thanks Gents

Any Louisianans out here? Or at least authorities on Andouille & smoke?

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