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Kielbasa and Andouille Sausage

post #1 of 12
Thread Starter 
With hunting season getting closer I figured that I better use up the rest of my venison trimmings that I had in the freezer. I don't feel right about adding more if I never finished last years.

So I figured I would make some kielbasa and Andouille sausages. I use my kitchen-aid mixer with the meat grinder attachment and that does the job just fine. However, I really dislike the sausage stuffer attachment. It tends to turn the sausage into mush. I decided to treat myself and purchased a 5 lb vertical sausage stuffer from Gander Mountain. (The wife doesn't know yet) Man does that thing work slick.

Sausage is in the smoker now, but I am having trouble keeping the temp low. I think it is time to do a mod on the smoker and put in an optional side box so that I can do some cold smoking.

post #2 of 12
Looking Good on the Sausages...PDT_Armataz_01_34.gif
post #3 of 12
You'll love the stuffer. I'v had one for years now and it will stuff 20 lbs in an hour doing it by myself.
post #4 of 12
Thread Starter 
Sausages are done. Really wish I could do a cold smoke. I want that fat to stay inside.......


I also have a noob question. When I am reading posts, how do I get the first post to show up on the first page? The most recent post is the one that it is showing now.
post #5 of 12
Now thats some fine looking sausage there Meatnbeer. Just let me know if you need a hiding place for that stuffer because i can help out a brother. I love audouille sausage. Great Job
post #6 of 12
The sausages look good. Remember we like qview of the prep work it took to get it into the smoker too!

To answer your question, go to Quick Links at the top of the page. Open the drop down menu and choose Edit Options. Scroll down to View Threads, and choose Linear-Oldest First.
post #7 of 12
Very nice great job
post #8 of 12
Great looking sausages!
post #9 of 12
Sometimes I use a hot plate, sometimes two with the iron wood box sitting on top of it in my smoker. I make a lot of smoked pork sausage in the late fall.
post #10 of 12
Nice Work, I bet you like that new stuffer, they make it so much easier.
post #11 of 12
Looks great.
post #12 of 12
you got some nice color on them, they look great!

To get a cooler smoke, I'll prop the door open on my small electric. with the door closed the lowest it will smoke at is about 115°. With it door cracked open about a 1/4"-3/8" it will run at 95°-100°.
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