1st Andouille in the smoker. (Q-view)

Discussion in 'Sausage' started by papa chops, Dec 22, 2013.

  1. I did the Nola Cuisine recipe. turned out really good. I knife cut half the shoulder in 1/4-1/2in pieces. I didnt have straight thyme so i used what's called Zaatar a middle eastern blend with a lot of thyme some rosemary and sesame. I got a new Weston 5lb stuffer Waaaaaay nicer than the kitchen aid. I think I actually have a chance at making some descent sausages. Im very excited!!! I smoked these in my fridge smoker. I put a smokedaddy on it that's making my life easier as well. I used Hickory chips instead of the traditional pecan, just because its what I had. I think I read the two woods are in the same family any way. I dried them at 130 deg. for about an hour and a 1/2. Then I bumped it up to about 150/160 for the remainder. took about 5 hrs for the 5lbs of sausage. I did cure them overnite before I smoked them. Im happy with the color and texture. the knife cuts really are worth it imo. Hope You enjoy the pics and thanks for checking them out.




     
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  3. Those are some good looking sausages.  Are you the same Papa Chops that is on the Texas Fishing Forum with the reel cleaning service?
     
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  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    That looks great very nice job - Yummy!!!!!!
     
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  5. I tried to find the recipe you mentioned, but there was a lot to go threw.  Would you mind posting it?  Thanks
     
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  6. darwin101

    darwin101 Meat Mopper

    Papa Chops, those look good to me.  I think I am finally going to order a grinder today and that is the first recipe I want to try.  

    What did you think of the spice levels?
     
    Last edited: Dec 22, 2013
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  7. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hi Papa Chops, what is the set up you use for the temperature graphs.

    Smokin Monkey
     
  8. It's in the tools section on the igrill app
     
  9. As far as the spice levels, I'll probably add a little more heat next time, but over all good flavor
     
  10. darwin101

    darwin101 Meat Mopper

    Thanks for that, I was leaning towards adding a bit of cayenne to the mix.  :)
     
  11. Yeah good Call, and good luck! Hope You like it
     
  12. skully

    skully Meat Mopper

    nice size grind!! 
     
  13. timberjet

    timberjet Master of the Pit

    I love this and am starting tomorrow morning on it. 
     
  14. Hope You enjoy it as much as I did
     
  15. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    PC, morning.... the dewey looks awesome... I'll try that recipe next batch.....

    Dave
     
  16. Hey thanks Dave. Hope You Like It [​IMG]
     
  17. westby

    westby Smoking Fanatic

    I made up 20 lbs of the NOLA recipe last week. I add double the red pepper flakes and 2 TBS cayenne to kick it up a bit. I also think that fresh thyme is the key. The first time I made them, I used dried / ground thyme and I thought it was overpowering. Love the texture when you cube up 1/3 to 1/2 of the pork - very course grind on the remaining.
     
  18. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hey Papa,

    Looks great! I love the texture, and I am in admiration of your nicely shaped sausage rounds. I was going for that look with some kielbasa I recently made, but didn't make it. Your's look fabulous!

    Thanks for a great post!
    Clarissa
     
  19. Thanks SnorkelingGirl! I hung the rounds overnight in the smoker to cure (It was a good 35 deg. outside give or take). Im sure it helped shape the rings getting that extra hang time on the hooks. Maybe give that a shot. Thanks for lookiN. Oh and ur Kielbasa looking good too. I checked it out the other night lol. [​IMG]
     

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