Kielbasa and Andouille Sausage

meatnbeer

Smoke Blower

Original poster

Aug 25, 2009

146

15

Cross Plains, WI

• Sep 8, 2009

• #1

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.

http://s843.photobucket.com/albums/z...t=DSCN1338.jpg"

 

beer-b-q

Gone but not forgotten. RIP

OTBS Member

May 1, 2007

10,099

40

• Sep 8, 2009

• #2

Looking Good on the Sausages...

 

ol' smokey

Smoking Fanatic

SMF Premier Member

Feb 4, 2009

589

12

Parma, Ohio

• Sep 8, 2009

• #3

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.

 

meatnbeer

Smoke Blower

Original poster

Thread starter

Aug 25, 2009

146

15

Cross Plains, WI

• Sep 8, 2009

• #4

Sausages are done. Really wish I could do a cold smoke. I want that fat to stay inside.......

http://s843.photobucket.com/albums/z...t=DSCN1339.jpg

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.

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Sep 8, 2009

• #5

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

 

que-ball

Smoking Fanatic

Feb 11, 2009

317

10

• Sep 9, 2009

• #6

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.

 

salmonclubber

Gone but not forgotten. RIP

OTBS Member

Jul 3, 2005

1,283

20

forks washington

• Sep 9, 2009

• #7

Very nice great job

 

mulepackin

Master of the Pit

OTBS Member

SMF Premier Member

Dec 27, 2007

1,328

13

Central Montana

• Sep 9, 2009

• #8

Great looking sausages!

 

danbury

Smoking Fanatic

May 16, 2008

397

30

Illinois

• Sep 9, 2009

• #9

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.

 

fishawn

Smoking Fanatic

Jan 8, 2008

736

10

Olympia, WA

• Sep 9, 2009

• #10

Nice Work, I bet you like that new stuffer, they make it so much easier.

 

bb53chevpro

Master of the Pit

OTBS Member

Dec 29, 2007

1,846

12

• Sep 12, 2009

• #11

Looks great.

 

DanMcG

Smoking Guru

OTBS Member

SMF Premier Member

Feb 3, 2009

5,682

2,900

Central NY

• Sep 12, 2009

• #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°.