Smoked Turkey Andouille!

slonaker

Newbie

Original poster

Jun 1, 2011

22

10

Sunny (and HOT) S. Texas

• Feb 10, 2013

• #1

Made my first ever batch of turkey Andouille sausage yesterday and took half the links and put them in my MES 40.  Smoked at 225° for 3 hours with pecan smoke and got this! Now, I understand it's not the CLASSIC Andouille with those great chunks of pork fat but, I figure, it won't send my cholesterol into the stratosphere, either.

535760_545048882183380_1338326269_n.jpg

• slonaker
• Feb 10, 2013

 

Last edited: Feb 10, 2013

smoking b

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Sep 20, 2012

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Middle of Nowhere, South Central PA

• Feb 10, 2013

• #2

Looks good! 

  What was the moisture level like & how didi it taste?

 

roller

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Mar 10, 2010

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N.E. Louisiana

• Feb 10, 2013

• #3

Money shot. ? Looks good.

 

slonaker

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Thread starter

Jun 1, 2011

22

10

Sunny (and HOT) S. Texas

• Feb 10, 2013

• #4

Moisture held up pretty well.  I use an 85/15 ground turkey meat and a 1 oz water/lb when mixing (per instructions on my LEM sausage stuffer).  I thought the meat was going to be TOO moist (mushy) but, no, it worked out great in the smoker.  The flavor has a slight "chorizo" hint, so I like it fine.

 

thoseguys26

Master of the Pit

Jan 4, 2012

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Aspen Valley

• Feb 10, 2013

• #5

Nice. Did you use a mix or own ingredients? Sounds like a good one to have in stock.

 

slonaker

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Jun 1, 2011

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10

Sunny (and HOT) S. Texas

• Feb 10, 2013

• #6

I actually culled the recipe from about 3 I found online. It may still need some work.  I'm trying to find some taste-testers who know what good Andouille tastes like (I have a little experience with it, but know enough that I love the stuff)....

 

boykjo

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Apr 28, 2010

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• Feb 11, 2013

• #7

Looks good..............

 

thoseguys26

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Jan 4, 2012

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Aspen Valley

• Feb 24, 2013

• #8

Looks awesome. Could you share your recipe? I'm trying to work on a poultry sausage recipe for my grandma who doesn't eat pork. Is there anything you'd change on how this batch turned out?

 

slonaker

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Original poster

Thread starter

Jun 1, 2011

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10

Sunny (and HOT) S. Texas

• Feb 24, 2013

• #9

I fooled around with Emeril's recipe a bit, less paprika, more garlic, no additional salt ..... and, of course, the turkey meat instead of pork fat.....

6 lbs ground turkey meat

1/2 cup Cajun seasoning (I use "Joe's Stuff" from New Orleans School of Cooking as it has less salt)

1 Tbsp paprika

2 Tbsp minced garlic

2 tsp black pepper

1 1/2 tsp filé

1 1/2 tsp chile powder

1 tsp cumin

1 tsp crushed red pepper

6 oz ice cold water

　

Mix well, stuff into 32mm hog casings, smoke 3 hrs @ 225°.

 

smokeamotive

Smoking Fanatic

Jul 1, 2009

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Lees Summit Mo.

• Feb 24, 2013

• #10

Was your turkey preground by the store?

 

slonaker

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Jun 1, 2011

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10

Sunny (and HOT) S. Texas

• Feb 24, 2013

• #11

Jennie-O - two, 3-lb packages.  I wanted to test the recipe with a small batch. Wish we had a Costco here!! They sell their own ground turkey meat and it has a courser grind. 

 

jp61

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Mar 6, 2011

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NE Ohio

• Feb 24, 2013

• #12

Nice 

!