Andouille and Italian sausage today

[chadinclw]

Along with a 6 jars of jalapeno pepper jelly.

Busy day. I got to use my Kitchener 5# sausage stuffer for the first time and used LEM pig casings, again, for the first time. All went pretty well. I like the hog casings except for having to soak and flush them. That could definitely be a "night before" chore. Otherwise, great.

The andouille is still in the smoker and the Italian is residing in the fridge until I decide what to do with it.

Per rules of the forum 

 I do have a couple of pics, but nothing fancy. It's been a long day!

Andouille in the smoker...about 125 internal at this point. 

Sausage making 12-01-12 003.jpg

• chadinclw
• Dec 1, 2012
• 1

Andouille in mid-prep. Love the 5# stuffer.

Sausage making 12-01-12 001.jpg

• chadinclw
• Dec 1, 2012

 

[chef jimmyj]

Nice looking Sausage and the Yellow Bowl is some old school stuff. My Mom gave me her's, they go back to the late 50's. Do you have the Red and Blue one too...JJ

 

[chadinclw]

Funny about the bowls...those are my grandmother's. I've got the set with yellow, green, blue, and light blue..no red so it may have gotten broken a few decades ago. I got those from her house back in probably 2000 or so after my uncle died. My grandmother died in 1986 and the house sat empty since the uncle wouldn't do anything with it - my mom passed in 1979...but I have her turkey roaster!!

I've still got Jamaican jerk sausage to make but had to clean up the kitchen when CincHouse headed back from her mom's. I have the habaneros and the hog casings are clean so I'll just have to break everything out tomorrow afternoon. The pork is in the fridge so it's nice and cold.

The MES40 is taking it's sweet time bringing the andouille up to 152...and that's a good thing. I'm using Todd's maze and pellets for smoke and it's going very well. (Duh!) 

 

[driedstick]

great lookin sausage I remember my moms yellow and blue bowls also, must have been poplar back then

 

[boykjo]

how about some sliced pics...............

 

 

[chadinclw]

Didn't slice any. All in the vacuum pack and in the freezer. 

The 5# of Italian went to my Sicilian friends!

I did grind 5# of pork for the Jamaican jerk sausge...don't know when I'll get to that.

Oh, and started curing a couple of pounds of pork loin for "buckboard" bacon. Gotta find time next weekend to get some of this finished!!