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A little Andouille

scarbelly

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It was a busy day Sunday - we did wings - STUFZ burgers and some Andouille

Here it is ground up on Saturday for an overnite sit in the fridge



Here is the fry test on Sunday morning - added just a little more heat with some red pepper flakes



Here they are stuffed - we ran out of casings since one was full of holes so we just used some breakfast link casing - Here is the breakfast link



This is the last of the hog casing that was any good



Let them sit out for a couple of hours after we linked them up so the casings would dry out a bit then into the smoker with some apple and pecan  for about 6 hours



Here they are the next day after resting in the fridge overnite to cool down so I can vac seal them -





I am going to hang then next time I smoke but I was too busy this time - great flavor will be real good in some gumbo and some paella

Thansk for lookin
 
Last edited:

shooterrick

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Andouille is one of my favorites!  Yumm
 

meateater

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Awesome! I've had gumbo on the brain lately, might be time to try my hand at sausage making. Thanks!
 

hdspringer

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Scarbelly,

Do you have a formula for those that you would care to share.

Thanks for the Q
 

scarbelly

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I will post it when I get a chance - I changed it up a little from the actual recipe cause I did not have instacure so I used TQ instead using the TQ ratios instead of the instacure and I cut back on the salt due to the TQ
 

hdspringer

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Thanks Scarbelly,

can't wait I am going to give them a try.

I am going to tie them and hang them.
 

Bearcarver

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Oh Wow!

Those look really freakin' good !!!!!!

Thanks for showing Gary,

Bear
 

scarbelly

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Here is the recipe I used - got it from here   http://www.lets-make-sausage.com/andouille-sausage-recipe.html
[h3]Recipe[/h3]

 
  • 5 lbs 80% lean pork shoulder
     
  • 2 tablespoons Kosher Salt
     
  • 2 tablespoons coarse ground black pepper
     
  • 2 teaspoons ground thyme
     
  • 3 tablespoons crushed red pepper flakes
     
  • 5 tablespoons crushed and minced fresh garlic
     
  • 1 level teaspoon Prague powder or Instacure #1  NOTE - I did not have Prague so I checked the Tender Quick package and used it per their directions  instead of the instacure - since it is a lot of salt cut the salt above in half
  • 1 cup ice water

       Cut 3 lbs of the pork into 1 inch cubes and then grind them with the coarse plate of your meat grinder.
  1. Take the other 2 lbs of pork and cut it into small chunks about 1/8 inch square. This will be easier to do if the pork is very cold or still partially frozen.
  2. Mix the spices and cure with the 1 cup of ice water.
  3. Pour the spice, cure and water combination into the ground and chopped meat and mix thoroughly. Make sure there is even distribution of all the spice and cure.
  4. Stuff the meat and spice mixture into 35-38 mm natural pork casings or small beef middles. I have used collagen casings, but they need to be the kind specifically designed for hanging in the meat smoker.
  5. When your links are ready for the smoke house, apply about 4 hours of smoke for best flavor, using pecan or hickory wood for the smoke.
 

mballi3011

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First off your andouille sausage looks fabulous and I bet realy tastie too. Now I really like a good andouille for so mant things too. Thanls for the recipe I will add it to my booklet of sausages.
 

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