Homemade andouille sausage and ABTs with pics

jcglenn1009

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Original poster

Jun 30, 2010

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• Sep 23, 2012

• #1

Haven't been able to find my camera as of late, but that hasn't stopped the smoking.  I found it and figured I would share my Saturday smoke.  I had a six pound plus butt that I cut up and it left me with six pounds even.  It was early and my recipe calls for five pounds of butt for the aunouille, so I set one pound aside and decided to do some jalapeno and cheese "breakfast sausage.  It turned out ok, but I didn't get any pictures of that.  I did mix a half cut of the ground aundouille into the mix for the ABTs.  I put some of the sausage and the ABTs in the smoker and the ABTs turned out great, but the sauasage got pockets of grease in some areas.  I put the sausage on the grill for a few minutes to bust the grease pockets and give them some grill marks.  All in all everything turned out well and made for some good grub for the games.

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boykjo

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Apr 28, 2010

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Raleigh,NC

• Sep 23, 2012

• #2

Looks great.... what were the casings used... They have a nice sheen to them..........

Joe

 

jcglenn1009

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Original poster

Thread starter

Jun 30, 2010

40

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• Sep 23, 2012

• #3

Thanks!  I used the LEM natural hog casing 32-35mm.  I use them because it is the only one Academy Sports carries, but have had no issue with them.  I have also seen them at Bass Pro Shop.

 

smokinhusker

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Oct 20, 2010

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Mountains west of Colorado Springs, CO

• Sep 24, 2012

• #4

Looks great!

 

fpnmf

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Jul 19, 2010

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• Sep 24, 2012

• #5

Tasty!!

 

rp ribking

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Northern, Indiana

• Sep 27, 2012

• #6

Looks excellent Craig!!!

 

smokin-jim

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Mar 23, 2008

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Portland Oregon

• Oct 30, 2012

• #7

Looks great. How can you prevent the grease pockets?

 

fagesbp

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Oct 23, 2012

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South Lousiana

• Nov 6, 2012

• #8

You can't really cut out the grease pockets of andouille I don't think just because of the nature of it. It's very coarse pork sausage with lot's of fat. I personally like the grease pockets...