Andouille - would this work?

[halleone]

I want to make a small batch of Andouille, most likely using the NOLA recipe. I do have Cure #1. However, I only have a 14" WSM to smoke in, and I know I can't get/keep the low temps needed for proper curing. Would it work to just freeze them as fresh sausages and then smoke (at the higher temperature) a few at a time, as I wanted them?

 

[JoeGNJ]

I think youd be ok b/c with Cure#1 you have to cook your andouille anyways. By freezing fresh and usuing what you need, when you need it, youre in essence hot smoking it. IMO you can make it w/o Cure#1 if youre going to freeze it fresh.

 

[halleone]

Thanks for the reply, Joe. I'd rather not use the Cure #1 if I don't need to.