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andouille and 80 pounds of fresh sausage

post #1 of 11
Thread Starter 

We had our sausage stuffing party today.  Ended up doing 15 pounds of andouille that I started last night and smoked today and then had 3 buddies over to make 80 pounds of italian, chorizo, and jalapeno and cheese fresh sausage.

 

The andouille was the nola recipe and then smoked with pecan.  It's absolutely fabulous and I'm wishing I did more than 15 pounds.

 

 

Cubed and ready for spices

 

hanging for the night

 

out of the smoker

 

money shot

 

 

Getting the fresh sausage started

 

last of the jalapeno and cheese mix

 

final stacks

 

another view of 80 pounds of sausage

 

Overall, it was a pretty good day and the sausage is awesome.  The Italian and the Chorizo are straight from Rytek's book, the Jalapeno is mainly taken from http://www.meatsandsausages.com/sausage-recipes/jalapeno-sausage but with the cheese added in.  Half the batch was standard cheddar and the other half was high temp buffalo cheese.  WOW, is about all I can say.

 

thanks for looking

post #2 of 11
Looks good, man almost 100 lbs total now that is my kind of party!
post #3 of 11

looking real good I noticed your stuffer, I bought the same one a couple weeks ago, haven't had a chance to use it yet looks like it worked well for you?

post #4 of 11
Looks great. Thinking about trying the andouille recipe myself.
post #5 of 11
Looks like a sausagefest!
post #6 of 11

Thumbs Up  keep goin dont stop!!  looks great

post #7 of 11
Looks-Great.gif
post #8 of 11

Wow 100# that's starting to sound like work......LOL 

post #9 of 11

Do you need help storing that sausage. The conditions here in the Rockies are ideal storage conditions. Just saying.

 

Disco

post #10 of 11
Looks good we are going to butcher pigs in Feb there our about 8 to 10 of my buddies we get together and butcher 10 to 15 pigs start to finish in one day it is a lot of work but a lot of fun there may be some beer drank lol
post #11 of 11

One heck of a party! Great looking sausage. 

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