Another andouille batch!! With Q-view!

Discussion in 'Sausage' started by fpnmf, Jun 3, 2011.

  1. fpnmf

    fpnmf Smoking Guru OTBS Member

    Did 2 batches of the same old andouille recipe with a change in the second batch.. 

     The Woman like bigger chunks and more pepper and garlic than I like soooo.........

    One for me and one for her.

    Mine is in the smoker and hers just got stuffed and is waiting its turn in the smoker.

    Cut a little over half into chunks and ground the rest.

    I really like the 38/42 casings from Syracuse casing. 

    They slide right on and then pull out the plastic sleeve!! Thanks Pops!!


    Her batch now in the fridge..


    What's in the smoker batch!!


    I have a great time making sausage..

    It is a lot of steps and takes a good bit of time.

      I am a happy guy!!

    Last edited: Jun 3, 2011
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Nice job! They look great. [​IMG]
  3. chefrob

    chefrob Master of the Pit OTBS Member

    looks good....what's her recipe, i like lots of garlic and pepper too!
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    AWESOME CRAIG.........................
  5. tyotrain

    tyotrain Master of the Pit

  6. hardslicer

    hardslicer Smoking Fanatic

    never made sausage, but certainly like eating them.......very nicely done!  [​IMG]
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Your on a roll now Craig!!   [​IMG]
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    The recipe calls for 1/8 cup of pepper and 1/4 garlic per 5 pounds.

    This is a little much for me. For hers I used a little under twice as much. Cut mine back a small amount.  

    We love the way it turned out.

    Have a great day!!

  9. africanmeat

    africanmeat Master of the Pit OTBS Member

    Wow it looks great
  10. Those look excellent, I'm sure both batches are good but I would probably share with your wife as I enjoy gratuitous amounts of pepper and garlic! Great job Craig!

  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great Craig!

    You keep getting better & better at this !!!

    Thanks for showing,

  12. thebarbequeen

    thebarbequeen Smoking Fanatic

    Another AWESOME looking batch of sausage! You and Nepas are really over the top! What concerns me is, are you sure you have enough space for all this good food? Because there's always some room at my house....  Cheers! and keep the beer cold - I hear it's getting toasty back east!
  13. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Those are great looking sausages!  Maybe a stupid question but how are Andouille usually eaten?  Are they mainly used in cooking or can you slap one on a bun? 
  14. raptor700

    raptor700 Master of the Pit OTBS Member

    Another great sausage thread neighbor,

    As hot as it's been you probably don't need to turn the heating element on in the smoker, just light the A-MAZE-N-SMOKER and let it rip.

  15. fpnmf

    fpnmf Smoking Guru OTBS Member

    Thanks neighbor!!

     Gonna start smoking the last batch in a little while.

     Did you get much of the rains and wind last nite??

     We lost power for a few hours.  It was worth it for the rain.

    Put some briquettes in the MES and never missed the electricity off at all.

    We are eating good here in Ponce de Leon!!!

  16. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great Craig...

    I just ordered some of those casings from them, much better deal than Sausage Maker,,,  Thanks for the tip...
  17. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Briquettes in the MES?  Great idea if you lose power!!  Those sausages look great, not too familiar with Andouille can you eat those on a bun or are they more for cooking with?
  18. raptor700

    raptor700 Master of the Pit OTBS Member

    Didn't get a drop [​IMG]

    There was an awesome light show back your way.
  19. big twig

    big twig Smoking Fanatic

    Sausage looks great!
  20. fpnmf

    fpnmf Smoking Guru OTBS Member

    I slice it and put it on a bum warm or cold.

    We eat it like a snack here.. She heats it up I eat it cold.

    We take sticks in the cooler when we go to the beach and just eat it.

    It also goes into red beans and rice and jamblaya here.

    heheheh I could go on....


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