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Andouille in natural casings

post #1 of 13
Thread Starter 

Thanks to everyone here for my return to making sausage.


My first and last attempt was about 15 yrs ago. Making sausage using a mixer/grinder/stuffer combination was frustrating, to say the least. Now I have a new smoker,and verticle stuffer. Also I have a new grinder since I blew up my wifes KitchenAid mixer.wife.gif  I have parts ordered but I won't be using it again no matter what.


I picked up a 2 pack of pork shoulders the other day. It was a really good deal.thumb1.gif  One is for BBB that will be posted later and one is for andouille.  


The pork shoulders:


Pork Shoulders.jpg


Ready to debone:


Shoulder Ready to Debone.jpg


Deboning the first shoulder, I was a little tenative trying to figure out where the bone laid. I used that one for sausage. Deboning the second shoulder went fairly well until I realized the bone was different on the other leg. Still, it went better than the first. That one will be butterflied for the BBB.


The shoulder blades for those interested. This pic may help in your deboning attempt.  


2 Blades removed.jpg


I removed all the fat from the meat as I was cutting it up and the silverskin and sinew. The meat was cut into 1" chunks or so. The fat frozen. Additional fat taken from bacon ends and pieces was added. I ground the fat thru a 1/8" plate and added to the cubed pork. Added seasonings, cure and soy protein. Mixed and recooled.

Using my NEW verticle stuffer, I filled the casings.

Let me say this again. The verticle stuffer is worth it's weight in gold, so to speak, when recalling stuffing using a grinder with tubes.

Stuffing sausage casings is now FUN compared to using the grinder and tubes. I am so pleased I could just yahoo.gif .


Fortunatly, I did not prepare enough casings for the amount of meat I had prepared and had to have sausage patties for breakfast the next morning. I will make that mistake again.


The casings stuffed.


Andouille Stuffed.jpg


After about 8hrs smoke using alder to 165*.


Andouille Smoked.jpg


They came out pretty good.

The SNAP from the natural casing adds another dimension to the flavor profile.

The packaged spices left something to be desired. I will ponder the additions needed over a link and cold beer.

I added the soy protein according to the directions. It was too much. That will be adjusted also.


All in all, I am pleased with the results. Next batch will be different and hopefully more to my liking.


Now, experimenting with making sausages is something I am looking forward to doing.


Thanks to all of the folks here AGAIN for rekindling the smoking bug.    77.gif




post #2 of 13

Those look real good.

Try my andouille recipe. It is quite good.





post #3 of 13

Great Looking Andouille...

post #4 of 13

great job....any chance left for an open slice pic.................

post #5 of 13

thumb1.gif  Great job on the Sausage!  I agree, having a dedicated vertical stuffer makes the job much more easier. 

post #6 of 13

Great looking sausage!!! But to give my true opinion please send some to this address.......th_roflmao.gif

post #7 of 13

Great now i am hungry again.Looks-Great.gif

post #8 of 13
Thread Starter 


Originally Posted by fpnmf View Post

Those look real good.

Try my andouille recipe. It is quite good.





I was looking at the original, If you don't mind, what did the final recipe look like?

Your recipe looks much better than a bag of spice. Thanks


Paul, boykjo, Val, les, bama, Thanks, If you were all here, we could do a taste critique. Stop by anytime. Dave  



post #9 of 13



What's wrong with the appearance?  The only thing I see is that they are a bit flattened and have some grill indentations.  Maybe stuffing a bit tighter and moving them around on the grill a bit more while cooking will help with that. 


I have a lot more success doing sausage when I run low temps (120-130) before kicking up to finish off.

post #10 of 13

The pics are on the url from the search tool I sent ya.













post #11 of 13

Nice job on the links i think they look greaticon14.gif

post #12 of 13

They do look good.

post #13 of 13
Thread Starter 

They are really pretty good. Just missing that ZING I was looking for. You know when you bite into a sausage and go WOW that is really good.

I think they need some fresh garlic and hot peppers or something. The background taste from the bagged spices is good. Just needs something else.

The SNAP from the casings is awesome. For now, that is where the ZING ends. When I get the ZING in the meat, they will be heaven in a casing.

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