60# Andouille...

[indaswamp]

I stuffed it today, will hit the smokehouse tomorrow...gonna smoke it with little white oak, lots of hickory and about 2# of dark brown sugar. Stuffed in 35-38mm hog casings...

Family recipe from the restaurant, sorry I can not share it. Would love to though, but I can't.

 

[indaswamp]

Sausage looks fatty, but it's actually leaner than it looks... 85/15 lean to fat. I ground the fat fine through 4.5mm plate for even distribution. I ate a big ole andouille burger patty for lunch with what as left in the stuffer and stuffer tube....should be a good batch.

 

[TNJAKE]

Looks perfect to me. My favorite type of sausage

 

[73saint]

Man that sure looks good!!

 

[jcam222]

Looks awesome! That’s a lot of sausage.

 

[73saint]

Looks perfect to me. My favorite type of sausage

Definitely one of mine as well. So good I’m so many dishes, not to mention all by itself.

 

[Inscrutable]

I go back and forth between hot Italian and andouille for my fav ... depends where I buy it ... sausage making is my next frontier ...

And that looks fantastic!

 

[73saint]

I’m a big hot italian fan too lol.

 

[TNJAKE]

I go back and forth between hot Italian and andouille for my fav ... depends where I buy it ... sausage making is my next frontier ...

And that looks fantastic!

Same here on the sausage making. Diving in this fall

 

[73saint]

Same here on the sausage making. Diving in this fall

So much fun, so much to learn, and such an enjoyable art. You’ll love it, and there are some seriously resourceful folks around these parts.

 

[TNJAKE]

So much fun, so much to learn, and such an enjoyable art. You’ll love it, and there are some seriously resourceful folks around these parts.

Yeah I think it's something I could really enjoy. And I agree. Lots of sausage knowledge around here. I still can't get that crawfish one you made out of my head

 

[73saint]

I took the last pack out of the freezer last week, uncased it, added some bread crumbs and fried it up. It was still delicious.

 

[Cajun Smokes]

I stuffed it today, will hit the smokehouse tomorrow...gonna smoke it with little white oak, lots of hickory and about 2# of dark brown sugar. Stuffed in 35-38mm hog casings...
View attachment 461886
Family recipe from the restaurant, sorry I can not share it. Would love to though, but I can't.

Lovely batch there.
Do you use the same recipe as regular sausage or is it different. I have seen several recipes (haven't tried them yet) and most seem to be very similar to regular sausage but a few are just salt and pepper basics.

 

[indaswamp]

It is different from regular smoke sausage.

 

[indaswamp]

Anyone wanting to dive into making sausages....I'll help ya out all I can, all ya gotta do is ask. Few basic principles, then you are off and smokin. And smoke sausages are a building block toward making salamis if anyone wants to go that far....

 

[Cajun Smokes]

Anyone wanting to dive into making sausages....I'll help ya out all I can, all ya gotta do is ask. Few basic principles, then you are off and smokin. And smoke sausages are a building block toward making salamis if anyone wants to go that far....

Very generous, I'm am so glad you offered. I have been making a list of questions lol. My first will be when I'm ready to build my smoker. I feel I have grown past the electric smoker but I have to kinda get back to normal around here first lol.

 

[TNJAKE]

Anyone wanting to dive into making sausages....I'll help ya out all I can, all ya gotta do is ask. Few basic principles, then you are off and smokin. And smoke sausages are a building block toward making salamis if anyone wants to go that far....

I want to go that far lol

 

[indaswamp]

I want to go that far lol

Then I strongly suggest you get those two books by the Marianski brothers...
the green one and the yellow one...

 

[indaswamp]

Looks perfect to me. My favorite type of sausage

Man that sure looks good!!

Looks awesome! That’s a lot of sausage.

I go back and forth between hot Italian and andouille for my fav ... depends where I buy it ... sausage making is my next frontier ...

And that looks fantastic!

Lovely batch there.
Do you use the same recipe as regular sausage or is it different. I have seen several recipes (haven't tried them yet) and most seem to be very similar to regular sausage but a few are just salt and pepper basics.

Thanks fellas... I usually make 100# every year, but it takes 120# of meat to yield 100# finished and smoked andouille.

 

[indaswamp]

Cajun smokes...
This one is just basic. Though I can not give out the porportions of the recipe, I can tell you that all it has in it is red pepper, white pepper, salt and garlic (plus cure #1 of course)....that's it. Nothing else. And the sweet smoke defines good Cajun Andouille.