quote:
Originally posted by sparkysbq:
After trying it would you modify your recipe?
A BIG no, spot on. Cook a small sample before you stuff to make sure your seasoning is as you like it, don't put too much cayenne on the front end as everything you cook with it will be too hot. This recipe is about right. As soon as I finish this batch, I will make another. I put a little too much smoke on the first batch, so I will smoke a little less. All recipe's say put as much smoke as you can on the andouille, BUT they are NOT using a CS.... LOL. A couple of tips, let dry COMPLETELY before you smoke and hang for 2-3hrs (or more) to let the sausage "bloom" before you put into refrigerator. Let it dry in the refrigerator at least overnight before you vac pack. Remember, andouille is a cooking sausage, for red beans, sausage and rice, jumbalaya, etc.... HOWEVER, I like to slice in half length wise, heat it up just a little and put it on good LA french bread with hot sauce.