Andouille, Cajun Sausage, and Breakfast Links.

Discussion in 'Sausage' started by foamheart, Apr 3, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    One twin pack of butts on sale for 1.49/lb. First butt cut and cubed (yes the bones was removed expertly) LOL. These is without a doubt the leanest buts I ever saw. I started to re-wrap and save for pulled pork!

    Spices and cure added. (Later I will realize I used less cure than last time, different measuring spoons. But still approx. .4 ozs. for 10 lbs of meat dissolved in about 1/4C of ice water.

    Ok, I add the spices and reserve 1/4 for in the morning before stuffing. (I also added 2 t. of cracked black, (the last was little old lady andouille).

    Its curing in the reefer, its time to pull casing and wash rinse. There is large for andouille, standard for smoked sausage. and ity bity baby ones for breakfast.

    NOTE***** I always check for holes and problems first, it also un-twists and un kinks making loading easier. I also learned a new trick this time for sliding casing on the stuffing tube. If once you have it started it gets a little honery, take the tube and pour a little water thru it. It helps lubricate the casing as well as expand it and it loads in seconds. I know, you all knew that, well ya forgot to tell me! LOL

    Loaded and ready. I always made the same mistake on the first barrel full. I load the casing then realize I needed to put the plastic screw flange on it..... Doh! And I always do it! 

    Large links to give away. NO blow outs.

    Short links for me, looking good.

    Ground meat for sausage w/ seasoning, to rest over night in the reefer.

    The next day, out and stuffed, No blow outs.

    No picture of the ground mix, but it could only be the Famous Pop's seasoned breakfast sausage. I have not tried another's yet, but I am thinking it couldn't beat Pop's in this house. My dad actually said he likes it and for the past 4 years he doesn't like anything but great grand babies! LOL

    Twisted and tied, with as much common sense as smokers all have, I can't believe there isn't an easier way to tie off these suckers. They made a easy to use way for chubs!. BTW I had one blow out.

    Left over made paddies. I thought it silly afterward, all that exposed meat in the freezer, freezer burn. But then I thought about it, Next time I'll just sit it in a large casing and use like a chub.

    Then again, I doubt they last long enough.

    Links in a warmed smoker. What else would you use, of course its pecan! Vent full open, door cracked open, let the de-watering commence.

    After an hour they are close to dry, so I add a charger load of pecan shells to the chip tray to get this party started.

    I had to swap the meat trays this time, seemed the top grate was getting all the attention so I rotated. Look at that color.

    This time I pointedly cooked my sausage, last time I didn't and cause a huge discussion around here. This is the ice bath to lower that internal. And boy does it work fast.

    Dryed, and on the reefer for the night.

    The end result.

    Not impressed, Going back to my "uncooked" next time. Some of the fat rendered, the meat hardened. It is useable, but.......... Definitely wouldn't brag about it.

    This is the last "uncooked andouille", pretty color and definitely raw. It cooks in the gumbo or beans or whatever its added to, andouille is never eaten alone.

    The last again

    Todays smoked sausage

    Last times smoked sausage

    Conclusion, everything worked great. But cooked sausage is just not something I like. I  seriously doubt I will be doing this again.

    But I have learned what makes me happy and that is what we are all here doing right? Learning to make our smokers do what we want.

    Thanks for checking it out

    Believe I'll just go have some coffee and bread pudding!

    kesmc27 and snorkelinggirl like this.
  2. Nice job on the sausages Foam - they look good man!  [​IMG]   It's too bad you don't like how some turned out but as you said - now you know what not to do next time  [​IMG]    Other than that it seems like you should be good to go for a bit. I do have one question though...

    HOW DO YOU STILL HAVE BREAD PUDDING?!?!?    [​IMG]     You snuck around & made some more didn't ya  [​IMG]
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    OOOOOOwwweeeeeee..... Nice looks links Kevin..... You're getting mighty handy with those tools.... How well does the stuffer push hunks..... never done that.......
  4. chef willie

    chef willie Master of the Pit OTBS Member

    Beautiful work there Foam.......I'd have to agree with you & the photos, the uncooked just 'looks' better and after you raved on last time about the aroma I guess they don't smell as well either. So, thx to you I have learned something.....don't cook them. I do believe the famed An-douey is my next batch and, again, on your advice I'll hand cut the butt to achieve that great texture and save the grinding for Bratwurst. Thanks for a great thread.....Willie. Oh, BTW....I'm also a huge fan of bread puddin' ever since devouring a huge slab at Mothers years ago slathered with Rum Raisin Sauce......pure heaven. I forget what they call their ham samwich made from the burnt crispy stuff that comes off the numerous hams they cook daily.....but, also a life enriching moment. I still have their menu buried away somewhere for trips down memory lane.
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I doff my cap to you. I really want some of that Andouille.

  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Man, Nope the same bread pudding, but may have to make some more cause I have all this good sauce, I am thinking it would easily make some good pralines though.
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Sir

    The chunks pushed thru easier than the breakfast sausage. I cut back on advise from MossyMo, but I did still use about 2T of veggie oil in with my ice water. Also, last I made had almost .5 ozs. of cure, it was right on the cusp. It needs that much to taste right. Note I used 46MM+ casings. I had more problems with air this time I am sure because of it, but I never had andouille that didn't have a bubble or two.
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Chicken and andouille gumbo is already at a boil!
  9. Somebody will be eating good later  [​IMG]
  10. dandl93

    dandl93 Smoking Fanatic


    Thanks for the comparision of cooked to uncooked very nice.How long does your breakfast patties stay in the freezer and not get burned?

  11. Those look great! This Yankee is coming for supper! Guess who's coming to dinner. Ha ha

  12. Looks great, Mr. Foam!!!!

  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks a lot Chef, well after all the long discussion with my last andouille on here, it seemed only fitting to give it a try....... besides now I get to make some more smoked sausage! I can at least use the andouille, but the smoked sausage I'll hide in the freezer a while, then give to the neighbor's dog. LOL

    Tell your bride, bread pudding is really easy the hardest part is not eating the bread cubes while soaking..... One time I had some soaking and a couple a friends showed up. With stick fingers we all just finally gave up and we got spoons.... we decided it didn't need cooking....LOL

    You might try this, its a big crowd pleaser and cooks well in commercial pans.
    Whatcha mean you doff me with your cap? Not that cap with the little ball on top?

    Wish I could unload it.... I mean give you some my friend.
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    HEY !!!!! I had to go look up 45 mm casings.... Woowzers.... those are about 1 3/4" hosers.... I like 'em.....
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Yeah, the andouille is doable. Not a first round, but definitely draftable into the majors.

    Good gumbo even for a day where its in the 80's. Course I'll miss the 80's soon when the 90's show.
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Dan, you are most welcome. Here is a really good site about US pork safety and other items

    Personally I like to rotate stock in the freezer every 6 months, but with things like the patties , maybe 3 months. It won't last that long anyway....LOL That breakfast sausage recipe of Pop's is so simple and a perfect blend IMHO. You like hot sausage, just add some ground cayenne or some red pepper flakes.
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Steve, Hey you brings some cheese, and you'll always be welcome!
    Thank you Martin, I really appreciate that.
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    There is no need to load more than one casing on the tube of a 5# stuffer.....LOL

    I have seen somewhere on the boards a casing /per pound usage somewhere. You know, like 5 lbs. sausage , 22MM casings, 3 each 10 foot casings. Have you seen something like that, or better yet know where it is?
  19. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I found one..... not the one I was looking for........

  20. woodcutter

    woodcutter Master of the Pit OTBS Member

    Nice job on the sausages!

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