Andouille: 5 Pounds with photos

Discussion in 'Sausage' started by couger78, Jun 5, 2011.

  1. couger78

    couger78 Smoking Fanatic

    Here's my first go at this type of sausage.

    Spices line up:

    [​IMG]

    This recipe called for an ingredient pre-mix before the grind. It also specified for half the pork to be cut into 1/4" cubes & the balance to be coarse-ground. Heres the load mixed with the spices:

    [​IMG]

    Stuffed in 32mm pork casings:

    [​IMG]

    Air-dry while I get the smoker ready:

    [​IMG]

    Still using the weber WSM, I suspended the links from the top grate over a water pan & kept the temp at around 135-140° for the first hour or so. I used pecan wood for the smoke. One hour in:

    [​IMG]

    I kept them smoking for about 3.5-4 hours until in IT reached 154°. I then plunged them into an ice bath & hung 'em to dry/bloom for about an hour:

    [​IMG]

    Final shot:

    [​IMG]

    Tasty sausage with a nice kick! This is one recipe I'll keep.

    I see gumbo in my future....[​IMG]

    Kevin
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice job Couger!

    Great pics too!!!

    Thanks,

    Bear
     
  3. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Thats how ya do it.

    Nice Cougar.
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks great!!

     Is that the Nola recipe???  Looks like it.

    Craig
     
  5. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    How much cure did you use?

    Sent from my DROIDX using Tapatalk
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great looking Chorizo. I made some yesterday but we just packed into baggies. We go thru it pretty fast.
     
  7. couger78

    couger78 Smoking Fanatic

    Quote:
    1 level teaspoon of cure per 5lbs.

    —Kevin
     
    Last edited: Jun 5, 2011
  8. couger78

    couger78 Smoking Fanatic

    Yes indeed, Craig. I liked the ingredients & the results others have gotten. Seemed like a safe bet.
     
    Last edited: Jun 5, 2011
  9. couger78

    couger78 Smoking Fanatic

    ------------------
     
    Last edited: Jun 5, 2011
  10. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Ok Just wondered. From the look of that pic it seemed like alot but without knowing how big the bowl was I figured i better ask.
     
     
  11. venture

    venture Smoking Guru OTBS Member

    Kevin, you gotta stop this chit.  Between you and nepas, I am gaining weight just looking at the pictures!

    Good luck and good smoking.
     
  12. Incredible! Those are my favorite. How did you manage to keep the WSM at these temps?
     
  13. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Man you sausage guys are killing me!
     
  14. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Great job!!  I like the coarse grind too!
     
  15. couger78

    couger78 Smoking Fanatic

    1. it was a cool weekend so ambient temps didnt drive up the heat in the wsm

    2. found the right amount of charcoal & hardwood chips that would keep temps hovering around 135-40° (which turned about to be about a handful of briquettes & 2-3 small wood chips.
    3. heat shield: use a pizza stone when I did the kielbasa in the WSM; for these, I filled the water pan. Both helped keep the indirect & minimized big fluctuations

    4. Constant monitoring. Pain in the butt, but ya cant take your eyes off it for too long.

    That's why I look forward to using the MES. Easier & practically set it & forget it. 
     
  16. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sure looks good!   [​IMG]
     
  17. raptor700

    raptor700 Master of the Pit OTBS Member

    Great job Kevin

    I gotta get off my duff and try this one

     Thanks for sharing[​IMG]
     
  18. venture

    venture Smoking Guru OTBS Member

    Now we just gotta figger out of Cougar and nepas are the same person?  Or is the Bear man yanking our chain?  I have and idea, but I'm not tellin.

    Good luck and good smoking.
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yanking your chain???

    OK, here are the facts, as I see them:

    There are 3 NEPAS. One of them, the one we know, does all of the posting, taste testing, and beer drinking. The other two are immigrants working for their meals, since they closed down old #2 coal mine, on the back slope of the Mahoning Valley. Those two do all of the manual labor.

    Couger is a figment of our imaginations, and that bucket mixer is a top secret Area 51 project, because it doesn't seem to be anywhere on the Web, and nobody is talking.

    Bear
     
  20. roller

    roller Smoking Guru SMF Premier Member

    You nailed it. Thats the best sausage there is IMO and the only one to use in Gumbo. We had a Gumbo dinner after church service on Sunday and I can truely tell you just because you live in Louisiana that does not mean that you can make Gumbo. Several church members made and brought the gumbo including myself.
     

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