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1st Attempt - Andouille, Kiebasa & Chorizo Q-View

post #1 of 15
Thread Starter 


This was the 3rd time using my new MES 40, the second time using the A-MAZE-N smoker and first time trying to smoke sausage. For this trial I decided to smoke some Andouille, Kielbasa and Chorizo. The recipes I used were from a combination of Charcuterie (Ruhlman & Polcyn) and Garde Manger (CIA).


I wanted to get the day started off with a nice cup of french press coffee. I realize that it’s not smoking related but if anyone out there likes real good, very fresh roasted coffee I can’t recommend Intelligentsia (Chicago, LA) or Gimme! (Ithaca, NY) enough – they are terrific!! 






Coffee now done I assembled the ingredients. The pork shoulder was nothing special – just from our local supermarket.







The pork has been cut in strips, seasoned and ready for a bit of time in the freezer to firm up before grinding. On the right is the Kielbasa on the left is the Andouille and in the back are some ribs I just removed from the smoker.







Setting up to begin grinding. The grinder attachments were just removed from the freezer and I have a bowl of ice water under the Kitchen Aid bowl to catch the ground pork. For some reason I did not get any photos of the mixing or stuffing process. But, I used my Kitchen Aid stand mixer for the primary bind and a 5 lbs vertical cylinder sausage stuffer I just bought from Northern Tools. It worked so much better than my Kitchen Aid stuffing attachment.







After stuffing – time to let the pellicle form. The goofy looking sausage in the lower right hand corner is a mix of all the leftover clumps of different meat mixtures that were left in the stuffer.















In the smoker ready to go. For this batch I used the A-MAZE-N for the smoke and the MES just for the heat. I used what appears to be a pretty standard process:



I set the smoker to 120 F.

Loaded 4 lanes of the A-MAZE-N with Hickory dust.

Lit both ends of the A-MAZE-N.

After 4-5 hours turned smoker temp up to 170 F – 180 F

Remove sausage from smoker once internal temperature reached 150 F. 






Here are the sausages removed from the smoker after about 6 hours. I plunged them into an ice water bath to cool and then placed  them on the racks to dry.

I was not too happy with the uneven color and believe that it was because I did not give the pellicle enough time to properly form or that I had a piece of foil directly over the A-MAZE-N and that somehow disturbed the smoke flow. I tend to think it’s really due to the lack of a good pellicle. 







A close up of the sliced ends – Andouille, Kielbasa and Chorizo.








A little snack with a Negroni. The Andouille is on the left, the Kielbasa in the middle and the Chorizo on the right. The holes in the Andouille were where I had the thermometer inserted.








Overall I was very pleased with the result. I would however change a few things for the next time. The Andouille needed to be a bit spicier – I will bump up the cayenne in the next batch. The Kielbasa was terrific as is and the Chorizo needed more paprika flavor so I will also increase that. All three were pretty moist, especially considering that I did not add any additional fat other than what was on the shoulder, but the next time I will take the temp to 145F instead of 150F.





post #2 of 15

Looks excellent! icon14.gif

post #3 of 15

looks good from here....nicely done

post #4 of 15

You did a great job on those sausage...to be proud of...

post #5 of 15
Nice work! Great detail in your methodology as well! I'm really curious about the upright sausage attachment! Can you drop in a pic of that?
post #6 of 15

Are you sure that was your first time? You looks like a pro!

post #7 of 15

They look great from here! Nice job!

post #8 of 15
Thread Starter 

Thanks for all of the compliments folks - they're appreciated.



adiochiro3 - Here is a link to the sausage stuffer I have. If the link does not work go to Northern Tools site and search on sausage stuffer. I have the 5 lbs version.





post #9 of 15

great looking rings of sausage carmsal.........  The uneven color may be due to the sausages being so close together. I used to do 60lbs at a time per smoke and cram them into my pig cooker/smoker, now I only do 30 lbs at a time because of that reason...........and it takes less time to cook


Again nice job for your first attempt  icon14.gif



post #10 of 15

Looks great for the first try!!!


I am with Joe about the color..


I hang mine at room temp and put the fan on them for an hour or so..(after the bath)  That helps bring out the color for me.




post #11 of 15

Great looking sausages!


nice job! Isn't it great to have a trio to sample all at once!




post #12 of 15

Those look great for a first timer. Really for an anytimer. Nice work.

post #13 of 15


post #14 of 15

Man, that made me hungry! Great job. Making sausage is definately something I want to get into soon.

post #15 of 15

Excellent looking Sausage CarmSal...Great job on the detailed Q-View!!!

Now that is using your new MES...ribs out...sausage in. icon14.gif

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