Smoked some Andouille today.
I was watching an episode of Chef Paul Prudhomme, Always Cooking several months ago, and he mentioned his own brand of andouille. He said that his recipe was handed down from generation to generation and it had chunks of onion and red potato. I had to try it. Couldn't find a recipe with onion and potatoes, so I took what I had, cut the hot pepper down a bit (want to eat mine on a bun) and added small chunks of red potatoes and onions. The result is fantastic. Hot still, but not painful.
I actually stuffed these a couple of months ago, and pulled them out of the freezer to smoke this time.
Smoked with red oak as a base and a split of shag-bark hickory when needed.
I was watching an episode of Chef Paul Prudhomme, Always Cooking several months ago, and he mentioned his own brand of andouille. He said that his recipe was handed down from generation to generation and it had chunks of onion and red potato. I had to try it. Couldn't find a recipe with onion and potatoes, so I took what I had, cut the hot pepper down a bit (want to eat mine on a bun) and added small chunks of red potatoes and onions. The result is fantastic. Hot still, but not painful.
I actually stuffed these a couple of months ago, and pulled them out of the freezer to smoke this time.
Smoked with red oak as a base and a split of shag-bark hickory when needed.
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