I had not done a batch of sausage in quite a while, so it was high time I make some. Plus I haven't posted much lately so I happened to remember to take a few pics. So here tis:
I got about 16lbs of butt from Costco at a great price. I did half for smoked sausage and half for italian saus
I use the same recipe that I have used since the first time I did sausage. Its the Andouille recipe out of the Marianski book. Salt, pepper, garlic and thyme and cure.
Some of the Andouille mixed up
I used a sweet italian recipe out of Marianski:
Stuffer ready to go
The Andouille. I am still feeling my way with stuffing. This is only my third time using the stuffer. Getting fairly consistent with caliber but I need to work on twisting them more uniform.
Ready for a refer sleep overnight
Put them in the Smokin-It #2 with no smoke at 125* for 2 hours
Then added the AMZNPS loaded with ~70% oak and 30% hickory dust (I cannot for the life of me keep the pellets lit so I use dust) and
bumped the temp to 140* for 1.3 hours. Then bumped it up 155* for 1.3 hours, then up to 165* for an hour and 175* for an hour then 180* until I got an IT of 156*. I checked several links and they all read 156* or slightly higher.
Hot off the smoker:
Chilled em for a few.
They came out wonderful. They will be great in my red beans! Sorry no pics of the Italian. IT was good too.
FWIW- The Marianski book is excellent "Home Production of Quality Meats and Sausages"
I got about 16lbs of butt from Costco at a great price. I did half for smoked sausage and half for italian saus
I use the same recipe that I have used since the first time I did sausage. Its the Andouille recipe out of the Marianski book. Salt, pepper, garlic and thyme and cure.
Some of the Andouille mixed up
I used a sweet italian recipe out of Marianski:
Stuffer ready to go
The Andouille. I am still feeling my way with stuffing. This is only my third time using the stuffer. Getting fairly consistent with caliber but I need to work on twisting them more uniform.
Ready for a refer sleep overnight
Put them in the Smokin-It #2 with no smoke at 125* for 2 hours
Then added the AMZNPS loaded with ~70% oak and 30% hickory dust (I cannot for the life of me keep the pellets lit so I use dust) and
bumped the temp to 140* for 1.3 hours. Then bumped it up 155* for 1.3 hours, then up to 165* for an hour and 175* for an hour then 180* until I got an IT of 156*. I checked several links and they all read 156* or slightly higher.
Hot off the smoker:
Chilled em for a few.
They came out wonderful. They will be great in my red beans! Sorry no pics of the Italian. IT was good too.
FWIW- The Marianski book is excellent "Home Production of Quality Meats and Sausages"
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