5 lbs Brats and 5 lbs Andouille - and - I really, REALLY want an electric stuffer

[uncle eddie]

JC in GB was my Christmas gift exchange partner and he gave me some brat flavors to try. It smelled amazing when I was stuffing it. Blue Ribbon brats from Home Butchering Supplies. Made 5 pounds worth and will give them a try tomorrow.

Also made 5 pounds of andouille using the recipe from Bruce Aidells' Complete Sausage Book. It also smells amazing. These links will hit the smoker in the morning and will be hot smoked.

I had no help cranking these out with my 7 lbs Hakka stuffer.
My birthday is in May...Me wants an electric stuffer!
I will make sure the appropriate parties know this and know it well!

 

[tbern]

Looking very good, will be following along!!

 

[halleoneagain]

Looking forward to the finished products, especially the andouille! Will you be smoking them with pecan?

 

[pc farmer]

Looks good so far. I personally like the control with a manual stuffer. I have the same 7 lb hakka

 

[halleoneagain]

Looks good so far. I personally like the control with a manual stuffer. I have the same 7 lb hakka

Me too, both the control and the same Hakka.

 

[uncle eddie]

Looking forward to the finished products, especially the andouille! Will you be smoking them with pecan?

Hadn’t thought about pecan. I have it, hickory, mesquite, and apple. Will think on this in the morning. Heavy smoke is required…

 

[chopsaw]

Nice work bud .

 

[bill ace 350]

They look awesome!

Check out the LEM motorized stuffers.

Love my 20lb.

Will be getting the 10lb for smaller batches/backup

 

[JC in GB]

They look great. I never smoked brats but am looking forward to hearing how they turned out. I love Andouille sausage.

JC

 

[uncle eddie]

Here is the andouille recipe from Bruce Aidells' Sausage Making Book. I followed the recipe exactly!

The test patties indicate this recipe is excellent for jambalaya or gumbo as a flavoring meat but - IMHO - is to heavy on the garlic to eat as a link or to add to a pasta dish. I used fresh garlic and minced it myself. I plan to cut the mined garlic to 1 tablespoon next batch.

This andouille recipe is the best I have tried (so far). Most recipes I have tried were horribly over the top on black pepper.

Bruce Aidells Andouille Recipe
5	lbs	pork butt
3	tablespoons	sweet Hungarian paprika
2	tablespoons	minced garlic
2	tablespoons	kosher salt
2	tablespoons	sugar
1	tablespoons	fresh ground black pepper
1	teaspoon	red pepper flakes
0.5	teaspoon	dried thyme
0.25	teaspoon	mace
0.5	cups	water
1	teaspoon	cure salt #1 (if hot smoked)

Amazon.com : bruce aidells' complete sausage book

www.amazon.com

 

[tbern]

thanks for sharing it!

 

[SmokinEdge]

Looks good so far, following along.

 

[uncle eddie]

Unfortunately my andouille got overcooked in my smoker and the fat melted. It still tastes great but is not visually appealing when sliced. (The garlicky flavor is less than the test patty but still needs to be cut back a bit). Pretty sure I will smoke in my MES40 but finish using a Sous Vide effective immediately.

Here is the pic after 3 hours, end of smoke.

 

[halleoneagain]

It looks great to me, and I hope if you do another batch with the SV that you'll fill us in. I haven't used my Anova yet and am planning on andouille being my first SV test. My smoker is the simple Big Chief, so any input is really appreciated.

 

[DRKsmoking]

Nice bunch of links, nice colour on the last picture

Sorry about the fat out.

David