or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Andouille Sausage
New Posts  All Forums:Forum Nav:

Andouille Sausage

post #1 of 10
Thread Starter 
Made up 25 lbs today. Used the PS Seasoning blend. Turned out very good.









post #2 of 10

Nice looking andouille Westby........ Points..................Thumbs Up

 

joe

post #3 of 10

W, looks like a great batch,well done !

post #4 of 10
Wish I had some for breakfast,great job!
post #5 of 10
Looks fantastic!! When's the gumbo going to be ready?
post #6 of 10

Looks GREAT! It will be even better after a little time to bloom.

Happy smoken.

David

post #7 of 10
Thread Starter 

Thanks fellas.  I put a 1/4" to 1/2 " chop on roughly 1/3 of the leaner pork and did a course grind (3/8) on the remaining meat/fat.  Mixed in the seasoning and cure and let site overnight on Friday.  Stuffed it up on Saturday morning with a little help from some friends and then it went into the smoker for about 7 hours.  Temps started at about 150 and took it up to no higher than 175.  I didn't get the sausage quite to 152, but I'm ok with that, since I chop it up and cook it thoroughly in whatever dish I'm using.  I wanted to make sure I didn't get any fat out.  The slices I pan fried last night had pretty good heat, had plenty of good pork fat leach out of them, and should only get better over time.  I had previously used the NOLA recipe with good results.  I'm not sure which one I prefer yet.  The PS blend was $8 to do 25 lbs of meat and it is always consistent.  I'll get some feedback from friends and family and see which one people prefer.  Red Beans and Rice is going to be on the menu this afternoon. :sausage:

post #8 of 10
Quote:
Originally Posted by westby View Post
 

Thanks fellas.  I put a 1/4" to 1/2 " chop on roughly 1/3 of the leaner pork and did a course grind (3/8) on the remaining meat/fat.  Mixed in the seasoning and cure and let site overnight on Friday.  Stuffed it up on Saturday morning with a little help from some friends and then it went into the smoker for about 7 hours.  Temps started at about 150 and took it up to no higher than 175.  I didn't get the sausage quite to 152, but I'm ok with that, since I chop it up and cook it thoroughly in whatever dish I'm using.  I wanted to make sure I didn't get any fat out.  The slices I pan fried last night had pretty good heat, had plenty of good pork fat leach out of them, and should only get better over time.  I had previously used the NOLA recipe with good results.  I'm not sure which one I prefer yet.  The PS blend was $8 to do 25 lbs of meat and it is always consistent.  I'll get some feedback from friends and family and see which one people prefer.  Red Beans and Rice is going to be on the menu this afternoon. :sausage:

Red beans and rice sounds good. Look around on the search bar and see if you can come up with your own mix. that leaves more money for meat.

Happy smoken.

David

post #9 of 10
Quote:
Originally Posted by themule69 View Post
 

Red beans and rice sounds good. Look around on the search bar and see if you can come up with your own mix. that leaves more money for meat.

Happy smoken.

David


Get you a real Cajun recipe it will be much better...Nice job !!!

post #10 of 10

Looks terrific from here. I love Andouille!

 

Disco

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Andouille Sausage