Louisiana Sausage Recipe wi/ Q-view

Discussion in 'Sausage' started by cajunsmoke13, May 8, 2009.

  1. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    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
  2. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Plan on smoking tomorrow with Hickory or Pecan
  3. afreetrapper

    afreetrapper Fire Starter

    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.
  4. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    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.
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Nice looking batch of sausage. Waiting for final pics.
  6. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Looks great! Looking forward to seeing the final product!
  7. fire it up

    fire it up Smoking Guru OTBS Member

    Those look great so far! Can't wait to see them finished.
  8. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    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
  9. desertlites

    desertlites Master of the Pit OTBS Member

    with whats in it it more a southern breakfast sausage.
  10. desertlites

    desertlites Master of the Pit OTBS Member

    and looks damn good-nice job
  11. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great congrats [​IMG]
  12. alx

    alx Master of the Pit OTBS Member

    looks great.Fine looking sausage.Sage,nutmeg and thyme with the red pepper is nice combo.Thanks for pics.
  13. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    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
  14. porked

    porked Smoking Fanatic

    Nice! Send one of those up here, will ya?
  15. I was actually thinking of making my own andouille and tasso. aren't they smoked with pecan wood?
  16. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Great lookin links Cajun...[​IMG]
  17. pantherfan83

    pantherfan83 Smoking Fanatic

    Yes, pecan is the preferred wood for andouille and tasso.
  18. pantherfan83

    pantherfan83 Smoking Fanatic


    Looks great! How long did you cold smoke it? At what temp?
  19. rivet

    rivet Master of the Pit OTBS Member

    beautiful sausage!
  20. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Very nice! How did you smoke w/out getting grill marks on the sausages? They look fantastic!


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