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Making Sausage For The Holiday Today - Linguica, Kielbasa & Andouille

post #1 of 47
Thread Starter 

Well I need to rebuild my sausage reserves so I figured what better day to do it than the holiday today  thumb1.gif

 

 

 

I started with this butt.

 

 

 

 

 

I don't like a lot of bone in my sausages so I took it out...

 

 

 

 

 

Then cut it up into little pieces to run through the grinder.

 

 

 

 

 

I also decided to throw in this chunk of pork that was just hanging around not really being productive...

 

 

 

 

 

I deboned it as well & cut it into pieces to grind.

 

 

 

 

Both bowls of meat were then placed into the freezer to firm up while I sanitize the grinder parts & decide what sausages I want to make. I will be making 3 kinds & they will probably all be cured & smoked.

 

 

 

 

 

Updates to follow...


Edited by Smoking B - 3/27/14 at 7:06pm
post #2 of 47

You don't like the texture bone can add to sausage?  th_dunno-1[1].gif     :icon_smile:

post #3 of 47

Holiday? What you talking about Willis???? I've been working my butt off! If id known it was a holiday I'd a taken it off!

post #4 of 47

I don't care what kind of holiday it is I'm in!!! :beercheer:

post #5 of 47
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post
 

You don't like the texture bone can add to sausage?  th_dunno-1[1].gif     :icon_smile:

 

Lol - no I mostly don't  :icon_lol:  The only exception is if I am camping & have to pack light & walk a long ways. Then I might add a dash or 2 of bone fragments to the sausage - keeps me from having to carry pretzels too!  th_roflmao.gif

post #6 of 47
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post
 

Holiday? What you talking about Willis???? I've been working my butt off! If id known it was a holiday I'd a taken it off!

 

 

Quote:
Originally Posted by driedstick View Post
 

I don't care what kind of holiday it is I'm in!!! :beercheer:

 

 

Today is National Joe Day guys!! Celebrate before it's too late & make sure to congratulate your local Joes!  2thumbs.gif

post #7 of 47
Thread Starter 

Pics & updates coming soon - currently have too many irons in the fire! 

post #8 of 47
Thread Starter 

 

Grinder parts sanitized & drying.

 

 

 

 

Meat ready to go.

 

 

 

 

& a very short time later a bunch of meat was available.

 

 

 

 

I put back 3 lbs for breakfast sausage & a fatty  :biggrin:

 

 

 

 

Stuffer loaded with natural casings & ready to go.

 

 

 

I decided to make Linguica, Kielbasa & Andouille.

 

 

 

 

 

Linguica mixed up & about to go in the stuffer.

 

 

 

 

Linguica stuffed.

 

 

 

 

Closer view.

post #9 of 47
Thread Starter 

 

Kielbasa mixed & ready to head to the stuffer.

 

 

 

 

Stuffed.

 

 

 

 

Closer view.

 

 

 

 

Closer view number 2.

 

 

 

 

Andouille mixed up & ready to stuff. I've been wanting to try a new Andouille recipe someone sent me & finally did it today. It called for red wine & I used some red grape/red raspberry that I made.

 

 

 

 

Andouille stuffed.

 

 

 

 

Closer view.

 

 

 

 

CV2

 

 

 

 

I left the casings dry for a while & now they are ready to head to the smoker.

 

 

 

 

& here they are ready to soak in the smoke for 10 - 12 hours. This will be a cold smoke - ALL THE SAUSAGES HAVE CURE

 

 

AMNPS running hickory & cherry pellets.

 

 

 

Updates to follow...

post #10 of 47
Thread Starter 

 

Sausages coming along nicely  :icon_mrgreen:

post #11 of 47

I know kielbasa, I know andouille, what is linguica? Would I have tasted it in something before?

post #12 of 47
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

I know kielbasa, I know andouille, what is linguica? Would I have tasted it in something before?

 

:eek:   I would have thought for sure you had eaten it plenty of times Foam. It's great in rice or soups & I really enjoy it mixed in with scrambled eggs. It is a Portuguese sausage - maybe you have eaten it & just didn't know that's what it was?  th_dunno-1[1].gif 

post #13 of 47

son of a beach! Every time I get on here u r smoking something or other! How do u do it! Its like u are a smoking god or something!

post #14 of 47

oh yeah ur sausage looks super good but u know that.

post #15 of 47
Lookin' good! sausage.gif



~Martin
post #16 of 47

Yes very nice sausages!

post #17 of 47
Thread Starter 
Quote:
Originally Posted by DiggingDogFarm View Post

Lookin' good! sausage.gif



~Martin

 

Thanks Martin  :smile:  I'll be glad when I can try them!  :sausage:

 

 

Quote:
Originally Posted by DeanSomers View Post
 

Yes very nice sausages!

 

Thanks man  :smile:

post #18 of 47
Quote:
Originally Posted by Smoking B View Post
 

 

:eek:   I would have thought for sure you had eaten it plenty of times Foam. It's great in rice or soups & I really enjoy it mixed in with scrambled eggs. It is a Portuguese sausage - maybe you have eaten it & just didn't know that's what it was?  th_dunno-1%5B1%5D.gif 

 

MMMMMMM, love linguica! Its on every breakfast menu in Hawaii! so good!

 

What was your recipe for the linguica???

 

It'd go good in one of these:

 

http://www.smokingmeatforums.com/t/136328/hes-loco

post #19 of 47

Nice looking sausages Jeremy.......Thumbs Up         I see you have the cabela's grinder.... How many chunks have you taken out of the pusher so far...lol  I dont use the safety that goes across the tray... I need to order another pusher or make one that wont hit the auger without the safety.....

post #20 of 47

Great looking snausages - Very nice 

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