› Forums › Smoking Meat (and other things) › Sausage › #25 English Bangers, Hungarian Kielbasas, and Andouille w/qview
New Posts  All Forums:Forum Nav:

#25 English Bangers, Hungarian Kielbasas, and Andouille w/qview

post #1 of 17
Thread Starter 
Well I figured I would post up what me and the kids did today. No real cookin but a lot of stuffin. We used the andouille recipe from Rytek's book with some twists to it, also did some English Bangers from the book pretty much to the letter. Last but not least I had gotten a recipe for Hungarian paprika sausage from andy so I figured I needed to try it. All tasted great after the pan fry test and so everything got stuffed. Here are some pics of the process.
some of the ingredients for the Bangers

the meat getting the knife treatment. We had some deer left and some fat from making SS so I used that as well as pork butts

flyin through the grinder

here's the color of the Hungarian kielbasa

all stuffed up

andouille in the hopper and casings

Bangers all done up.

Thanks for lookin
post #2 of 17
Ya'll have been busy and it all looks awesome PDT_Armataz_01_37.gif
post #3 of 17
Oh wow! That all looks great, makes me wish that I was your neighbor and buddy so I could get some free samples PDT_Armataz_01_34.gif
post #4 of 17
looks fantastic! gotta love makin sausage!
post #5 of 17
Thread Starter 
Thanks everyone..this is the first for the bangers and home made andouille. Great taste on both I would use a little less thyme on the andouille next time. But i personally don't like much at all. The hungarian from andy was great I did add one teaspoon of allspice to it.
post #6 of 17
beautiful. my man ~ an outstanding job!points.gif
post #7 of 17
Man those look awesome and I like the audouille the best but doesn
t have some white wine into?? If so I made some chorizo and it had some wine into to and it gave the sausage a funky taste so I was wondering if that audouille had any wine in it too. But I think your sausage looks greatPDT_Armataz_01_37.gif
post #8 of 17
Thread Starter 
Thanks for the points guys...Mballi this andouille doesn't call for any wine. I don't think I would want any in it either...Next time you do chorizo throw some apple cider vinigar in it in-stead of the wine or use a red wine...I love it that way
post #9 of 17
Looks Great Jerod...PDT_Armataz_01_37.gifpoints.gif
post #10 of 17
All great looking sausage there. Have you tried the bangers yet. The recipe sounds much like our standard breakfast sausage.
post #11 of 17
Awesome looking sausage..points.gif
post #12 of 17
Man, you got some excellent looking sausages there! I shake my head at the tastiness you all with meat-grinders create....way to go!

post #13 of 17
Thread Starter 
thanks guys...Rivet I can't believe you don't have one yet...Your gonna need to just make some and have your butcher grind up some pork butt for ya...Then you can

Mule: I tried the bangers when I fry tested them...boy are they good.I did go VERY light on the sage tho. I had never had them before. I think tomorrow after they rest I am going to fry some up for breakfast.
post #14 of 17
They all look great. points.
post #15 of 17
Thread Starter 
Thanks chev since the hungarian is your recipe you get the credit...GREAT recipe
Honestly I couldn't remember who I got it from well atleast you user name. It had been quit awhile ago I got it from you. I wish I hadn't waited so long to try it
post #16 of 17
Would like to get this recipie if you are still active here?
post #17 of 17

He hasn't been around since 10-21-2012...not sure what he's been up to lately. bb53chevpro hasn't been on since 12-26-2010. Don't know what to tell you...might have to nose around a bit and see if those recipes comes up.




New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage › Forums › Smoking Meat (and other things) › Sausage › #25 English Bangers, Hungarian Kielbasas, and Andouille w/qview