When I went to my butcher, Kah Meats the other day I was surprised to see some fresh andouille in the counter. I don’t think he has made it before even though he makes about a dozen different fresh brats and sausages. I bought 4 links to try.
Most of the andouille I have had is made with course chopped pork instead of ground and it came from the grocery. The first time I ever ate any was probably over 30 years ago at a restaurant north of New Orleans and in a salad. It was a 2 inch patty and made from ground meat but very tasty.
I decided to smoke it and use a link for part of my cook tomorrow and vacuum seal the other 3 links to use in some gumbo or beans. We are having 40 deg. weather today and tomorrow so thought I better get some cooking done on my smoker. It is supposed to be cold all next week with snow mon. and Tues.
I smoked them at 200 deg. that was 210 to 230 deg. grill level and was done in just under 2 hours. I let it cool then cut an end off for a taste test. Delicious; I think I like the ground texture better than the chopped. It had good flavor with some heat on the backside.
Smokin Don
