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First Time Andouille (An-Do-WEE)...Lots of pics

post #1 of 18
Thread Starter 
Went to a buddy's house this past Saturday for some Gumbo and a bacon-wrapped deer tenderloin...I asked him where he get's his andouille sausage?

It's store bought...so, me being me, I offered to make him some homemade andouille. This is a just my experience, your mileage most likely will vary!

Bought 6.89lbs of pork butt (bone-in), cut off roughly 1.5lbs and de-boned the butt. Left me with ~5lbs for the sausage and 1.5lbs for some green chile (which was made and was yummy, sorry, no pics).

I more or less used this recipe (found link in another SMF thread about andouille) replaced the paprika with chipotle (what can I say, I love chipotle!) LINK

Got out my KA and grinder attachment:


Hog Casings:


Casings soaking:


Ingredients all ready to go (lots of fresh chopped garlic):


Casings loaded on jerky gun horn:


All loaded and ends tied on full sheet:


Links tied off (had a little blow out in about 2" section):


Hanging in the spare fridge in the basement:


In the smoker (135* using peach wood in the AMNTS):


After 2 hours, bumped temp to 165* until IT reaches 155*)



Enjoy,

~Brett
post #2 of 18

Looks good!!

 

   Thats a great recipe..

 

 Craig

post #3 of 18

Looks-Great.gifdrool.gif

post #4 of 18

Oh man that looks tasty!!!!  Great color!

 

You sausage guys make me so jealous!  That's why last week I went out and bought a sausage stuffer (kitchener) and a grinder is on the way!  

 

Keep up the good work Camp!

post #5 of 18

Nice job.....thinking Andouille is next on my list or maybe a Cajun Hot Link....so many to do

post #6 of 18

drool.gif

 

My total fav!!!!

 

Kat

post #7 of 18
Quote:
Originally Posted by RippinNTearin View Post

Oh man that looks tasty!!!!  Great color!

 

You sausage guys make me so jealous!  That's why last week I went out and bought a sausage stuffer (kitchener) and a grinder is on the way!  

 

Keep up the good work Camp!

It all down hill from now on !!! As one of the other members said to me when I joined SMF.....Welcome to your new obsession !!!! th_HaHAAHaa.gif

post #8 of 18

Look awesome icon14.gif

post #9 of 18
Thread Starter 
I should mention that the grinding, stuffing, tying and drying were all started on Monday (4/1/13). After a 'cool' hang for 48 hours, they started the smoke bath today (4/3/13)! I'll have a few more pics to post in a few short minutes...IT at 152*.

~Brett
post #10 of 18
Thread Starter 
And the results are in...
OMG, I hope you like garlic, these are sooooo good. I dipped my tester in a brown mustard...just the right amount of heat!

Now to let them 'bloom'



post #11 of 18

The first sausage I tried a couple of months ago was andouille. It was delicious but yours looks even better. Thanks for posting.

post #12 of 18

You did a nice job especially smoking those, they look very nice!

post #13 of 18
Thread Starter 
Thanks guys (and gals)...it's truly awesome being able to make some of the stuff I ENJOY eating...My buddy is totally stoked about getting his share (I'm doing as a nice gesture as I love to share my cookin', but he offered some good beer as a trade? I will most likely take him up on a sixer!)

Happy Smokin' and may all your fires burn slow and your meat be tender!?

~Brett
post #14 of 18

looks great.

happy smoken.

david

post #15 of 18

Looks like you did a real good job on those...

post #16 of 18

Very nice that looks great.

post #17 of 18

Love ther results and especialy lots of garlic!!Reinhard

post #18 of 18
Yummo!
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