I can make Andouille too!

Discussion in 'Sausage' started by macbillybob, Feb 14, 2011.

  1. Finished my batch of Andouille and decided to start a fresh thread. Came out good and I even experimented with the soy protein.

    I added 1/3 cup to half (5lbs) and it seems to be "plumper" . Don't know if it will affect the taste but I would not think so being that it was such a small amount.

    I have documented with pictures on my Google Albums. Should be able to see them.


    Here is the final shot while I am waiting for them to bloom.

  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looks good enough to eat to me.
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looking tasty!!

  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome color MacBB!!!

    I could eat a mess of that ! ----slowly to savor it !!!

  5. It does seem like the best color I have gotten with Andouille. Don't know that I did anything different.

    One of these days I am going to learn how to make pretty links. They still taste good and when they are cut up in Gumbo noone knows what they looked like.
  6. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I usually get better color by smoking at lower temps for a longer period of time.  Did you change any of that?  I like what you ended up with. 

    What type of wood did you use and how long at what temps did they smoke?

  7. I use mostly pecan. My neighbor had a very large pecan tree cut down and I have a ton of wood. Might have had a couple of pieces of oak in the bucket too.

    I started out low 120-140 but it is warm here today (75-80) and the temp got up to 160+ for a while. I usually raise the temp slowly anyway but this got up there after about an hour or so. Wound up at 180 for an hour or so to finish off. Total time was about 5 hours to get to 150 + IT.
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    I use pecan too. I am going to get some sugar cane to add soon.

    I run the temp up a little every couple hours. When the amazen is done I crank it to 180 until it hits 155 IT

     Yours looks great..I agree with the link comment too. It is getting easier the more I do.

    Couple days in the fridge it will be even better tasting.

  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    mac, when it looks homemade, you just know it's gonna be really good
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    DAT some nice looking doulle. I gotta do some again now.
  11. les3176

    les3176 Master of the Pit

    That looks good to me! Sometime it just dosen't matter what it looks like as long as it tastes good!!!
  12. venture

    venture Smoking Guru OTBS Member

    If you don't like the looks of those links, send them to me for a closer inspection and analysis.
  13. Done.

    I hear Mr. Gumbo and Ms Jambalaya calling. Maybe even my buddy Red Beans wanting a taste.

  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks Great, MacBB !!!

    Thanks for showing,

  15. skully

    skully Meat Mopper

    My Buddy Weisers ready to go, he brought 23 budds with him too.....beaut lookin sausage, xcellent work, gonna follow this soy protein idea, not xactly sure what it is but I have heard of it....peace
  16. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is some great looking sausage - Like Bear said, I could eat a bunch of that too
  17. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    That is some great looking Andouille...
  18. I have a feeling if you dropped any that off I'd have a really hard time saving any for later! Sausage looks great.
  19. down lowe

    down lowe Fire Starter

    as already mentioned - that is some great color and the texture looks perfect!  Nice job.
  20. Wow i could go for a piece of that right now...great looking sausage.[​IMG]

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