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15 Lbs More Andouille and Some Breakfast Links ~ Foamheart

post #1 of 17
Thread Starter 

Deboned, chopped in chunks, seasoned and ground w/ a 3/4" plate. Set Over night getting cold again.

 

Pulled out, 1/2 C of water with #1 cure, another tablespoon of spice and some cracked black. Loaded stuffer using large tube and stuffed 46MM+ natural casing. Twisted links and back to the reefer overnight.

 

Open the reefer door to get milk for cereal for breakfast and knew immediately it was going to be a day day by the aroma. It maybe the best andouille ever made by the smell!

 

Preheat MES40, load the MECS w/ pecan shells, Load the adjustable oval A-MAZ-IN tube with apple (what an outstanding combination), The color and aroma I could sell Bull bisquits that had been smoked in this stuff! Andouille IT never exceeded 110 degrees. The casings did not even get the slightest bit oily!

 

Internal meat is still 100% raw by how squishy the casing are.

 

 

Loaded into the smoker. Actually you can see them, Maybe the first time that glass has been almost clean....LOL

 

 

Still have plenty of pecan shells!

 

 

Making smoke all over the place!

 

 

 

 

 

4 hours of smoke, is that not beautiful?

 

 

While the smoking was going on, I made some breakfast links (Pop's recipe of course), while watching the LSU ball game. Neighbor saw the smoke, sister just has great timming. 15 packages of breakfast link quickly dwindled down to 8.

 

 

 

Because I just don't feel like it now, the andouille is back in the reefer now, I'll cook 'em & bag 'em tomorrow.

 

This is the local Smoking "Guru's" Price list, my andouille costs about .90/pound and it tastes exactly like I like it! Make you appreciate knowing how to smoke, cure & cook doesn't it! He is accepted by the media as "The authority on Cajun meats".

 

From the Smokehouse

WJ’s Andouille $8.00 lb

Smoked Sausage $6.25 lb

Tasso $8.99 lb

Whole Smoked Chicken $4.25lb

Smoked Turkey Necks $3.89 lb

Hog Head Cheese $4.45 lb

Whole Smoked Turkey Breast $10.99 lb

Sliced Smoked Turkey Breast $12.99 lb

Smoked Baby Back Ribs $9.99 lb

Whole Smoked Brisket $14.99 lb

Beef Jerky $6.00 pk

Pork Snack Sticks $14.99 lb

Cracklin (cooked on Tuesday only) $6.00 bag

 

Smokehouse Products from the Freezer

Fresh Sausage $6.89 lb

Italian Sausage $5.55 lb

Jalapeno Cheese Sausage $6.25 lb

Stuffed Chicken Breast (stuffed with fresh sausage) $6.99 lb

Stuffed Pork Chops (stuffed with pork sausage) $5.99 lb

Stuffed Pork Loin (stuffed with Andouille) $6.99 lb

Cubed Pork $3.10 lb

Duck Sausage $7.98 lb

Fresh Deer Sausage $7.49 lb

Smoked Deer Sausage $8.25 lb

Smoked Chicken Breast $6.99 lb

Smoked Turkey Sausage $5.25 lb

Whole Smoked Duck (seasonal) $6.98 lb

Boudin with Rice $4.49 lb

Boudin without Rice $6.49 lb

Boudin Balls $4.25 doz

Smoked Ham Hocks $4.25 lb

Skinless Chopped Andouille $4.25 bag

Gumbo: Chicken Andouille $12.95 QT

Gumbo: Seafood $13.95 QT

 

Dry Mixes

Roux/Gumbo Mix $4.50

Jambalaya Mix $3.95

Bean Mix $1.50

Red/White/Baby Lima Beans $1.99 lb

 

****Deer Processing Available

****ASK ABOUT OUR SAUSAGE OF THE MONTH

****All prices available to change with market fluctuation

 

Be back with more when I cook and package that beautiful andouille, I really wish you could smell it! 

post #2 of 17
I want to live next to you!
post #3 of 17
Looks great, I'll send you my address so you can send me some for quality control purposes!

POiNTS!
post #4 of 17
Thread Starter 
Quote:
Originally Posted by b-one View Post

I want to live next to you!

 

LOL.......

 

Quote:
Originally Posted by dirtsailor2003 View Post

Looks great, I'll send you my address so you can send me some for quality control purposes!

POiNTS!

 

Thank you Case...... You should send it to me, ya never know what might show up.

post #5 of 17
Looks Great Foam, Do you have your recipe posted? I did a quick look but couldn't find it. I've never tried andouille, and looking at your pics puts it at the top of the list of must tries.
post #6 of 17
If I lived next door, I'd probably sneak out back while you were messing around in the kitchen and take a few links right out of the smoker haha looks great as usual! Points!!
post #7 of 17

Another great one Kevin!

 

Andouille is a favorite around here, we use it in everything.

 

Yours looks spectacular!

 

Gotta find a recipe for andouille on the flat top! 

 

Points!!

 

Al

post #8 of 17
Thread Starter 
Quote:
Originally Posted by DanMcG View Post

Looks Great Foam, Do you have your recipe posted? I did a quick look but couldn't find it. I've never tried andouille, and looking at your pics puts it at the top of the list of must tries.

 

No sir, its not my recipe although I can tell you its pretty close to either this one:

http://www.smokingmeatforums.com/t/100440/first-time-stuffer-andouille

 

and this one:

http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/

 

The spice I use is from a Pro, a friend who's family has been making awesome meat products since I was riding a bike. 

 

Quote:
Originally Posted by worktogthr View Post

If I lived next door, I'd probably sneak out back while you were messing around in the kitchen and take a few links right out of the smoker haha looks great as usual! Points!!

 

LOL..... I pretty much share with everyone, as long as they don't get greedy or want my last piece

 

Thank you sir.

post #9 of 17
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

Another great one Kevin!

 

Andouille is a favorite around here, we use it in everything.

 

Yours looks spectacular!

 

Gotta find a recipe for andouille on the flat top! 

 

Points!!

 

Al

 

Thank you Al, but its like every other sausage you put in what you like and just follow steps. really the only difference between sausage and andouille used to be that the andouille was cured and the sausage wasn't. But now we are putting cure in everything.

post #10 of 17
Thread Starter 

Finished the second smoke and packaged! Apple + Corn Cob + Pecan

 

 

Bagged and tagged

 

 

18 ea. approx. 1 lb. vacuum bags of double smoked goodness! (LOL just ordered more bags from Liza)

 

BTW this was an experiment, I cut back on the fat. This is probably 70% meat and 30% fat.

 

 

 

 

Damn it smells good!

post #11 of 17
Quote:
Originally Posted by Foamheart View Post

Finished the second smoke and packaged! Apple + Corn Cob + Pecan




Bagged and tagged




18 ea. approx. 1 lb. vacuum bags of double smoked goodness! (LOL just ordered more bags from Liza)

BTW this was an experiment, I cut back on the fat. This is probably 70% meat and 30% fat.






Damn it smells good!

Damn they look good too.
post #12 of 17

I REALLY wish I could TASTE it !

Great lookin' sausages ya gots there FH !!  :drool:

post #13 of 17
Thanks for the links Kevin!
post #14 of 17

Kevin.... those look awesome.....    Good job....

 

 

 

post #15 of 17
Thread Starter 
Quote:
Originally Posted by smoked alaskan View Post
 

I REALLY wish I could TASTE it !

Great lookin' sausages ya gots there FH !!  :drool:

 

I wish you could also! Thank you.

 

Quote:
Originally Posted by DanMcG View Post

Thanks for the links Kevin!

 

NP..... I have this stupid idea about making sausages (and andouille), you put in what you like. If you want beer in your Italian vice red wine, or rosemary in your Cajun vice thyme, onion instead of garlic in keilbasa, etc.... you know over the last 1000 years some one has done it before and it probably has a name. Chances are really good that when you refine that recipe and you really like it, others served will also.

 

The main thing about the andouille is the meat is hard cured, it is all about the cracked black, the cayenne which goes in every garden so its nothing special here.Yes, onions and garlic too. I think papricka, if its Cajun throw in some thyme. I always thought andouille is as close to a ham sausage as you can get.

post #16 of 17
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post
 

Kevin.... those look awesome.....    Good job....

 

 

 

 

Thank you Dave.The casings this year are smaller than those before but they'll just have to do. I always smile when I think, each link in that picture is a gumbo. A better way to view it, I can't imagine.

post #17 of 17

Kevin sorry I didn't get to add a comment earlier had to run.That is another fine looking sausage,how do I get on the mailing list? Points

Richie

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