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Louisiana Sausage Recipe wi/ Q-view

post #1 of 33
Thread Starter 
This is a very old recipe my wife's family had. It was passed down from her great grandmother. Kind of simple. I have tasted it before and it was pretty good. You can see how old it is at the bottom of the recipe where they cure it. I used Instacure and plan on cold smoking. Never done it before, any help would be appreciated. Can't hang them. Have a Brinkmann Pitmaster Deluxe. It's having a sit in the fridge overnight. Thanks

Pork Sausage
For every 12 pounds of meat (Usually about 9 pounds of lean and 3 pounds of fat) use the following.
5 Tablespoons of salt
1 Tablespoon of Black Pepper
1 Tablespoon of Red Pepper (Cayenne)
(Increase the Red Pepper to suit your taste. Some double the Red Pepper)

In addition to the above you may use the following if you like.
2 Tablespoons of Powdered Sage
1/4 Teaspoon of Nutmeg
1/4 Teaspoon of Thyme

2. Cut the meat and then apply the seasoning uniformly before grinding it. Stuff the sausage immediately. If not, them the meat will dry out which will make it difficult to stuff. If that happens, then add 10% cold water amd mix thoroughly to make a pliable mass to aid in stuffing.

(This is actually on the recipe, but we sure don't do that. Think this recipe goes way back)
If the sausage is to be smoked, it should hang two or three days to cure it at a temperature from 38 to 40 degrees. After curing, smoke until light brown using hickroy wood. This should take 2 days.

Boston Butt- .98 a pound, can't go wrong

Through the grinder


Ready for the sit
post #2 of 33
Thread Starter 
Plan on smoking tomorrow with Hickory or Pecan
post #3 of 33


What you have is a recipe for a variation of Andouille. One of the sausages I make on a regular basis. Don't worry about hanging it for 3 days not necessary just put it in your fridge for about 24 hours that will let the flavors meld together then go ahead with your smoke.
post #4 of 33
Cajunsmoke13, you've got it nailed down.
When I make smoked keilbasa I go directly to the smoker which is set at 130° with the vents wide open. This is to dry the casings. Usally after 1 hour, sometimes less, I go ahead and adjust the vents, add smoke and up the temps to 165°. I smoke till internal temps reach 152°. Just my 2 cents.
post #5 of 33
Nice looking batch of sausage. Waiting for final pics.
post #6 of 33
Looks great! Looking forward to seeing the final product!
post #7 of 33
Those look great so far! Can't wait to see them finished.
post #8 of 33
Thread Starter 
Here they are. Thanks to Pineywoods, Desertlies and others for the info. Turned out great and can't wait to try some.

Ready for the smoker

On the smoker

After a little cold water bath

post #9 of 33
with whats in it it more a southern breakfast sausage.
post #10 of 33
and looks damn good-nice job
post #11 of 33
Looks great congrats PDT_Armataz_01_37.gif
post #12 of 33
looks great.Fine looking sausage.Sage,nutmeg and thyme with the red pepper is nice combo.Thanks for pics.
post #13 of 33
Thread Starter 
Thanks to all. Yeh, the sage, thyme, and nutmeg I leave out when we do this. More like a breakfast sausage with those in it
post #14 of 33
Nice! Send one of those up here, will ya?
post #15 of 33
I was actually thinking of making my own andouille and tasso. aren't they smoked with pecan wood?
post #16 of 33
Great lookin links Cajun...PDT_Armataz_01_37.gif
post #17 of 33
Yes, pecan is the preferred wood for andouille and tasso.
post #18 of 33

Looks great! How long did you cold smoke it? At what temp?
post #19 of 33
beautiful sausage!
post #20 of 33
Very nice! How did you smoke w/out getting grill marks on the sausages? They look fantastic!

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