Andouille

[big-guy]

 I made a 25# batch of andouille today.

Stuffed and linked



into the smoker



almost done



ready to eat and package.



the recipe

Andouille -

5 pounds pork butt
1/2 pound pork fat
1/2 cup chopped garlic
1/4 cup cracked black pepper
1 tablespoons cayenne pepper
1 tablespoon chili flakes
1 tablespoon dry thyme
4 tablespoons salt

1 tsp cure #1
hog casings)

 Grind meat, add spices, mix thoroughly, stuff into hog cases, link, put in smoker @120f (no smoke) for a couple of hours, increase temp to 170 and smoke until internal of 150 F, let cool , place in the fridge overnight, package.

 

[smokingohiobutcher]

Yummy Yum Yum!! That looks tasty!  Thanks for  the recipie!   It s gonna go on the "TO DO" list for sure.

SOB

 

[wildflower]

OMG  

 

[scarbelly]

Great looking sausage - save the recipe

Thanks for sharing

 

[thebarbequeen]

Those look perfect!  thanks for including the recipe.  What's your casing preference?

 

[big-guy]

Those look perfect!  thanks for including the recipe.  What's your casing preference?

I like large hog cases
 

 

[boykjo]

will give the recipe a try..... have you ttried the recipe with cure and if you did, which do you like better. the fresh or cured

 

[meateater]

Looking awesome, is that recipe for 25# or 5# worth? Looking to make some sausage for the first time here soon.

 

 

[big-guy]

Looking awesome, is that recipe for 25# or 5# worth? Looking to make some sausage for the first time here soon.

 

The recipe is for 5#, but i five times it and made 25#'s as pictured.
 

 

[beer-b-q]

I think he just forgot to put the cure in the recipe, not sure...

 

[big-guy]

oops I forgot to put the cure in the recipe , I did use cure in the sausage. 1 tsp/5# cure#1

 

[DanMcG]

Thanks for sharing the recipe Big-Guy. They look pretty darn good.

 

[trizzuth]

Can someone please elaborate on what "cure #1" is exactly?

Looking to make some of this with the ground pork that came with the 1/2 pig I just got.  All of these recipes/pics look so dang tasty!

 

[diggingdogfarm]

Can someone please elaborate on what "cure #1" is exactly?

Here you go......
http://www.smokingmeatforums.com/a/curing-salts-for-sausage-making


~Martin