#25 English Bangers, Hungarian Kielbasas, and Andouille w/qview

Discussion in 'Sausage' started by got14u, Jan 9, 2010.

  1. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Well I figured I would post up what me and the kids did today. No real cookin but a lot of stuffin. We used the andouille recipe from Rytek's book with some twists to it, also did some English Bangers from the book pretty much to the letter. Last but not least I had gotten a recipe for Hungarian paprika sausage from andy so I figured I needed to try it. All tasted great after the pan fry test and so everything got stuffed. Here are some pics of the process.
    some of the ingredients for the Bangers

    the meat getting the knife treatment. We had some deer left and some fat from making SS so I used that as well as pork butts


    flyin through the grinder

    here's the color of the Hungarian kielbasa

    all stuffed up

    andouille in the hopper and casings


    Bangers all done up.

    Thanks for lookin
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Ya'll have been busy and it all looks awesome [​IMG]
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Oh wow! That all looks great, makes me wish that I was your neighbor and buddy so I could get some free samples [​IMG]
     
  4. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    looks fantastic! gotta love makin sausage!
     
  5. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Thanks everyone..this is the first for the bangers and home made andouille. Great taste on both I would use a little less thyme on the andouille next time. But i personally don't like much at all. The hungarian from andy was great I did add one teaspoon of allspice to it.
     
  6. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    beautiful. my man ~ an outstanding job![​IMG]
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man those look awesome and I like the audouille the best but doesn
    t have some white wine into?? If so I made some chorizo and it had some wine into to and it gave the sausage a funky taste so I was wondering if that audouille had any wine in it too. But I think your sausage looks great[​IMG]
     
  8. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Thanks for the points guys...Mballi this andouille doesn't call for any wine. I don't think I would want any in it either...Next time you do chorizo throw some apple cider vinigar in it in-stead of the wine or use a red wine...I love it that way
     
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great Jerod...[​IMG][​IMG]
     
  10. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    All great looking sausage there. Have you tried the bangers yet. The recipe sounds much like our standard breakfast sausage.
     
  11. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Awesome looking sausage..[​IMG]
     
  12. rivet

    rivet Master of the Pit OTBS Member

    Man, you got some excellent looking sausages there! I shake my head at the tastiness you all with meat-grinders create....way to go!

    [​IMG]
     
  13. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    thanks guys...Rivet I can't believe you don't have one yet...Your gonna need to just make some and have your butcher grind up some pork butt for ya...Then you can experiment...lol

    Mule: I tried the bangers when I fry tested them...boy are they good.I did go VERY light on the sage tho. I had never had them before. I think tomorrow after they rest I am going to fry some up for breakfast.
     
  14. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    They all look great. points.
     
  15. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Thanks chev since the hungarian is your recipe you get the credit...GREAT recipe
    Honestly I couldn't remember who I got it from well atleast you user name. It had been quit awhile ago I got it from you. I wish I hadn't waited so long to try it
     
  16. Would like to get this recipie if you are still active here?
     
  17. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    He hasn't been around since 10-21-2012...not sure what he's been up to lately. bb53chevpro hasn't been on since 12-26-2010. Don't know what to tell you...might have to nose around a bit and see if those recipes comes up.

    Eric
     

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