andouille and 80 pounds of fresh sausage

Discussion in 'Sausage' started by mriversinco, Dec 27, 2013.

  1. mriversinco

    mriversinco Fire Starter

    We had our sausage stuffing party today.  Ended up doing 15 pounds of andouille that I started last night and smoked today and then had 3 buddies over to make 80 pounds of italian, chorizo, and jalapeno and cheese fresh sausage.

    The andouille was the nola recipe and then smoked with pecan.  It's absolutely fabulous and I'm wishing I did more than 15 pounds.

    Cubed and ready for spices


    hanging for the night


    out of the smoker


    money shot


    Getting the fresh sausage started


    last of the jalapeno and cheese mix


    final stacks


    another view of 80 pounds of sausage


    Overall, it was a pretty good day and the sausage is awesome.  The Italian and the Chorizo are straight from Rytek's book, the Jalapeno is mainly taken from http://www.meatsandsausages.com/sausage-recipes/jalapeno-sausage but with the cheese added in.  Half the batch was standard cheddar and the other half was high temp buffalo cheese.  WOW, is about all I can say.

    thanks for looking
     
  2. elginplowboy

    elginplowboy Meat Mopper

    Looks good, man almost 100 lbs total now that is my kind of party!
     
  3. looking real good I noticed your stuffer, I bought the same one a couple weeks ago, haven't had a chance to use it yet looks like it worked well for you?
     
  4. papap

    papap Smoke Blower

    Looks great. Thinking about trying the andouille recipe myself.
     
  5. Looks like a sausagefest!
     
  6. skully

    skully Meat Mopper

    [​IMG]   keep goin dont stop!!  looks great
     
  7. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    :Looks-Great:
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Wow 100# that's starting to sound like work......LOL 
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Do you need help storing that sausage. The conditions here in the Rockies are ideal storage conditions. Just saying.

    Disco
     
  10. Looks good we are going to butcher pigs in Feb there our about 8 to 10 of my buddies we get together and butcher 10 to 15 pigs start to finish in one day it is a lot of work but a lot of fun there may be some beer drank lol
     
  11. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    One heck of a party! Great looking sausage. 
     

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