Andouille Sausage

[joed617]

We make about 35 to 40 lbs a week .. the photo is before they are measured and tied off and placed in the walk in to dry the casing out. I then cold smoke them for 2 hours and then hot smoke at 175 deg until done .. I give it the pinch test if the meat in the casing is firm and they have a nice smoke color they are done!

Andouille sausage.jpg

• joed617
• Dec 23, 2012

Andouille_Sausages_8x10_021210.jpg

• joed617
• Dec 23, 2012

 

[smoking b]

Looks yummy! 

 

[fpnmf]

Awesome!!!

 

[driedstick]

very nice looks great

 

[joed617]

I was in construction for years ... nobody would called me a "geek" or would dare too ... anyway .. One day my wife looked at me and called me a "Food Geek"  I took a step back, paused and I had to laugh ... I said "I think you're right"  I'm always researching food (I don't watch many cooking shows) on the internet I read alot about all types of food. Just thought I would share that tid bit with ya !

 

[fpnmf]

Joe!!


 I forgot to mention that it is nice to see ya posting..

For those of you who might wonder what it might take to open a BBQ joint ..Joe has written a book about it and you can read it for free!!!

http://www.smokingmeatforums.com/t/51269/restaurant-search

Craig

 

[diggingdogfarm]

Looks great!


~Martin

 

[joed617]

I forgot about that .. It seems like a lifetime ago ..

Joe

 

[red dog]

I love Andouille and would like to try making some. Where can I find a good recipe?

Clay

 

[smoking b]

I love Andouille and would like to try making some. Where can I find a good recipe?

Clay

Here you go http://www.smokingmeatforums.com/newsearch/?search=andouille+recipe&type=all   Search engine to the rescue again! 

  I saw some recipes that looked like they would be pretty good...

 

[joed617]

The one I have I can't pass out ... it was given to me long ago .. they have passed on .. I would try google or look in cook books ..

Joe

 

[fpnmf]

Here's a great recipe!!

http://www.smokingmeatforums.com/t/128740/making-some-andouille-sunday-morning-new-pics-finished

 

[boykjo]

Looks great Joe.............

 

[joed617]

WOW very Close to mine ... :) 

 

[fpnmf]

WOW very Close to mine ... :) 

Let me guess...you use a bit less garlic and grind the entire lot....

Making as much as you do it would take a lot of time to chop into chunks..

I have searched some but havent seen anything about the BBQ joint..did you sell it???

  Craig

 

[red dog]

Here's a great recipe!!

http://www.smokingmeatforums.com/t/128740/making-some-andouille-sunday-morning-new-pics-finished

Now that's what I'm talking about! Thanks for the link.

 

[joed617]

Craig, Google Smoken Joe's Barbeque Brighton, MA .. it will bring you to our facebook page .. I but the meat already ground <sausage grind> I use about the same in garlic but I use ground cayenne pepper!