The Texas BBQ Forum

Made up a small batch of cold smoked Andouille sausage.

Very nice! Can you share a recipe? I feel a gumbo coming on.

Here it is. I cold smoked mine for about 14 hours instead of hot smoking.

http://www.nolacuisine.com/2005/11/14/a ... ge-recipe/

Beautimous

My MIL, RIP, would meet me at her back door with $5.00 in her house coat on some Friday mornings when picking up my future bride to go off to classes and tell me to pick $5.00 of andouille from Bourgeouis Meat Market in Shriever, LA. I knew Sunday lunch was going to be chicken, oyster, and andouille gumbo with potato salad and sweet tea.

Outstanding looking andouille.

Great job. I'm jealous!

jmcrig wrote:Here it is. I cold smoked mine for about 14 hours instead of hot smoking.

http://www.nolacuisine.com/2005/11/14/a ... ge-recipe/

Just purchase the cold smoke unit for my masterbuilt. Thanks for the link!

Mark, fantastic, I to made sausage this week. Sage pan sausage, but not near as pretty as yours. Nice. CF

ChileFarmer wrote:Mark, fantastic, I to made sausage this week. Sage pan sausage, but not near as pretty as yours. Nice. CF

But I bet it was just as good.