Andouille with help from Foamheart

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crazymoon

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Aug 24, 2014
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Great North Woods, NH
Kevin aka Foamheart was gracious enough to send me a few packets of sausage seasoning that he had made up( andouille and cajun). Here are the results of the andouille, needed 10 # of pork butt so I bought two and turned the rest of the meat into hot italian sausage.

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I aded cure #1 to the seasoning also some paprika and cracked BP which Kevin recommended, the awesome smell of the seasoning filled the kitchen !
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I ground the pork once through a 3/4 plate and added the seasoning.
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Into the fridge for a days rest,Kevin does more time but I am going away for the weekend . The color change is looking good. I stuffed this in 35-38mm hog casings.
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I smoked with hickory for 3-4 hours after initially drying at 120 for an hour or more. I bumped the temp up 10 degrees an hour until I reached 170 for smoker temp and pulled at an IT of 154 and then chilled (a bit too long ). Total smoker time was about 11 hours
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Money shot doesn't do the sausage justice but I only took one pic. The flavor is incredible and I can't thank Kevin enough for his generosity!
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Man that is some good looking sausage!
I can think of all kinds of dishes that would go good with!
Nicely done & congrats on making the carousel!!
Al
 
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Sausage making is a lot of work but very rewarding. Thx for the pictures, looks fantastic and I'm sure the taste is astounding.
 
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