Chorizo or Andouille?

La Quinta · August 06, 2007, 06:02:54 PM

Making a beer, seafood, and sausage gumbo this weekend for my "lost bet"! I've been surfing the net for a good recipe for either andouille or chorizo. I have been making sausage (in casings) for years and have never really found one I'm over-joyed with. I love both sausages so I'm open to put either in the gumbo. Anybody have a good recipe? I like it spicey! (Makes you drink more beer!!!)

3rensho · August 06, 2007, 09:49:13 PM

Hi,

I use this one usually in soups and like it -

http://lpoli.50webs.com/index_files/andouille.pdf

He has another version on this site as well (Chorizo too).

Tom

iceman · August 07, 2007, 09:15:01 AM

Quote from: 3rensho on August 06, 2007, 09:49:13 PM
Hi,

I use this one usually in soups and like it -

http://lpoli.50webs.com/index_files/andouille.pdf

He has another version on this site as well (Chorizo too).

Tom

That's one of the better recipes I've seen. Thanks for the info. :)

La Quinta · August 07, 2007, 09:37:01 AM

Looks good Tom...thanks!

La Quinta · August 08, 2007, 09:10:01 PM

HOLY COW 3rensho...I just fried up a little patty of that andouille recipe to see if I made it right....it is amazing!!! The red wine is a nice touch....nice back of the throat finish with the pepper spices...really good...gonna smoke it on Friday. Let the flavours marry a bit more!!! Thanks for the recipe!! Fabulous!

Habanero Smoker · August 09, 2007, 02:31:57 AM

If you do a lot of sausage in small batches then you may want to take a look at "Complete Sausage Book", by Bruce Aidells and Denis Kelly. I ordered it last October, and after a long delay I received mine a few months ago. It is a great book, and glad I didn't cancel my Amazon.com order. For example it provides at least 3 different recipes for Chorizo; Mexican, Spanish and Louisiana styles. It breaks down the sausages styles into regions of the USA, and other countries. The sausage recipes are for small batches; generally 3-5 pounds and they are easy to double.

Here's the best part. The second half of the book includes lots recipes dishes for what you can use the sausages for. I have 12 pounds of pork butts, I going out today to get some top round, and I will be making about at least four types of sausage, either today or tomorrow. I haven't quite made up my mind on exactly what type, but as least one batch will be an Andouille or similar type of sausage.

I highly recommend this book.

3rensho · August 09, 2007, 04:06:10 AM

Habs, that is a great book. I've had it for a while and it gets a lot of use. Has a particularly useful tip for making salami too, which I've used and it works fine.

Len Poli's recipe for Andouille I find good in potato and leek soup. Tastes great on these cold and rainy days like we're experiencing currently in this part of the world.

Tom

La Quinta · August 09, 2007, 01:06:33 PM

Thanks for the book recommendation guys...I'll pick it up! I enjoy making sausage but, as always, can use all the help I can get!!

Habanero Smoker · August 09, 2007, 02:47:50 PM

Quote from: 3rensho on August 09, 2007, 04:06:10 AM
Habs, that is a great book. I've had it for a while and it gets a lot of use. Has a particularly useful tip for making salami too, which I've used and it works fine.

Len Poli's recipe for Andouille I find good in potato and leek soup. Tastes great on these cold and rainy days like we're experiencing currently in this part of the world.

Tom

Thanks for the head up on the salami. I'm going to take a look at that.