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A little Andouille

Discussion in 'Sausage' started by scarbelly, Aug 31, 2010.

  1. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    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: Aug 31, 2010
    old poi dog likes this.
  2. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Andouille is one of my favorites!  Yumm
  3. meateater

    meateater Legendary Pitmaster SMF Premier Member

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

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

    Thanks for the Q
  5. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    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
  6. Thanks Scarbelly,

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

    I am going to tie them and hang them.
  7. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Oh Wow!

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

    Thanks for showing Gary,

  8. old poi dog

    old poi dog Master of the Pit OTBS Member

    +1 on that and some [​IMG]
  9. scarbelly

    scarbelly Epic Pitmaster OTBS Member

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


    • 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.
  10. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    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.[​IMG]