Been on my list...

[Gonna Smoke]

...for too long and I've been promising to make it. So with the help of Eric SmokinEdge and his recipe...

https://www.smokingmeatforums.com/threads/andouille.328275/

I finally made andouille. We love it and just don't know why I took so long. So here we go...

I pretty much followed his recipe except I did a whole butt, about 8½ lbs. bone-in. De-boned it and ended up with 3653g or just over 8 lbs. Separated into 3 equal portions of about 1217g each...

Ground the leanest portion through the kidney plate, the next through the 10mm, or ⅜", plate, and the rest through the fine, or ⅛", plate...

Mixed by hand and added the seasonings from his recipe, mixed some more...

Stuffed into 29mm-32mm hog casings and linked, as best I can. Ready for some hickory smoke...

Smoked with hickory for about 6 hours starting at 130℉ cook temp and increasing gradually to about 170℉ until I.T. reached 145℉ or so. Poached in a 175℉ water bath until I.T. reached 165℉. Then into an ice water bath to chill and then just hanging out for a few. Got to keep Lucy out of here...

Had to try some...

This is really good, just enough heat to let you know, I just don't know why I waited so long. For those of you on the fence, give this a try or maybe you have another recipe that you'd like to try. Whatever it is, just do it. Now what do I cook with it? Hmmm

Thanks Eric for allowing me to aggravate you with all my questions...

 

[SmokinEdge]

Fantastic work Charles. Looks excellent all around. I’m glad you enjoy it. Bother me anytime it’s never a problem.

 

[gmc2003]

Mighty fine looking sausages Charles. I'll be expecting my package soon.

Point for sure
Chris

 

[sawhorseray]

GREAT JOB ON THOSE LINKS WITH A REAL NICE WRITE-UP, GOOD WORK CHARLES! RAY

 

[JLinza]

Nice work, sure does look good

 

[JC in GB]

Those look great. Nice job.

JC

 

[Gonna Smoke]

Fantastic work Charles. Looks excellent all around. I’m glad you enjoy it. Bother me anytime it’s never a problem.

Thanks Eric, you know I will...

Mighty fine looking sausages Charles. I'll be expecting my package soon.

Point for sure
Chris

Thanks Chris, send me your address...

GREAT JOB ON THOSE LINKS WITH A REAL NICE WRITE-UP, GOOD WORK CHARLES! RAY

Appreciate that Ray!

Nice work, sure does look good

Thank you JL!

Those look great. Nice job.

JC

Thanks JC!!

 

[uncle eddie]

I loOove andouille and don't make it often enough. Nice work on the grinds and the stuffing!

 

[indaswamp]

Fantastilicious! Looks great!

 

[Rafter H BBQ]

Charles, very nice job on that… looks amazing and bet it tastes the same as it looks… again very nicely done buddy. SmokinEdge Eric is a very knowledgeable help and shares what he knows!

 

[jcam222]

Nailed it Charles!! I'm still procrastinating sausage but one of these days

 

[kelbro]

Looks great and I can smell it from here! You nailed the grind. That's exactly how it's made in the butcher shops that I've patronized in S. Louisiana.

 

[nomoreusmc]

Ohh that looks great!

 

[Hijack73]

oh ya yaaa!

 

[JIMSMOKES]

Looks awesome!

 

[BGKYSmoker]

Looks mighty fine

 

[Chris_in_SoCal]

Those look like perfection.

 

[Dave in AZ]

Look really great, nice work!

 

[BrianGSDTexoma]

That looks so good Charles! I been bending Eric's ear also making some Pancetta. I wish I would of used the butt I messed up this weekend for it!

 

[chopsaw]

Nice work Charles .