Bulk Andouille Smoke

Discussion in 'Sausage' started by john3198, Dec 27, 2009.

  1. john3198

    john3198 Smoking Fanatic

    Question - I made some bulk (not cased) homemade Andouille today to use in some stuffed smoked Portobellas tomorrow. I am planning on pre-cooking the sausage before smoking the portobellas, but - is there a way to smoke the bulk Andouille rather than frying it before stuffing?
     
  2. cheapchalee

    cheapchalee Smoking Fanatic

    If'n it was me, I would lay it out on a cookie sheet or tin foil in the smoker and make it about 1" thick and then smoke it. That way you'll have smoke smoke flavor in the sausage prior to the final cooking process.

    Just my .02,
    Charlie
     
  3. werdwolf

    werdwolf Master of the Pit OTBS Member

    Sounds like a good idea^^

    or if you have a fine mesh like you do for nuts etc, maybe put it on that.
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    If you have any jerky racks you could spread it out on them also...
     

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