Been on my list...

[Gonna Smoke]

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

Appreciate that, Eric!!

Fantastilicious! Looks great!

Thanks Keith. I waited too long, but not again...

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!

Justin, it tastes better than it looks...

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

Come on in Jeff, the water's fine...

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.

Thank you. Eric was a big help...

Ohh that looks great!

Thanks. Your turn...

oh ya yaaa!

Thank you!

Looks awesome!

Thanks Jim!

Looks mighty fine

Really appreciate that Rick!!

Those look like perfection.

Thanks Chris, they are good...

Look really great, nice work!

Thank you Dave!

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!

Appreciate the kind words, Brian. Eventually I'll migrate to other types of sausages...

Nice work Charles .

Thank you Rich!

 

[Timber II]

Ya that looks great!! Make some gumbo

 

[evvo]

Looks wonderful! Did you do the stuffing with a dedicated stuffer or did you use the grinder?

 

[Gonna Smoke]

Ya that looks great!! Make some gumbo

I appreciate the compliment and gumbo is definitely on the list...

Looks wonderful! Did you do the stuffing with a dedicated stuffer or did you use the grinder?

Thank you. I use a LEM 5 lb. manual stuffer...

 

[SmokinEdge]

That sausage works very well with a seafood boil as well.

 

[checkdude]

Looks great from here. I'm another one on the fence. Every time I come across post like this I say to myself-must do it! But for some mysterious reason I never do. Just need a boot up my but! Your's looks pretty darn .

 

[Gonna Smoke]

That sausage works very well with a seafood boil as well.

Oh yeah, that's on the list, but I've got another recipe to try first. More to come afterwards...

 

[Gonna Smoke]

Looks great from here. I'm another one on the fence. Every time I come across post like this I say to myself-must do it! But for some mysterious reason I never do. Just need a boot up my but! Your's looks pretty darn .

Thanks dude. Come on down off the fence, you won't be disappointed...

 

[Fueling Around]

Asleep at the wheel and missed this
Fantastic Charles. What's up next?

 

[Gonna Smoke]

Asleep at the wheel and missed this
Fantastic Charles. What's up next?

Thanks John. I need to make more bologna and hotdogs. They were both gone very fast and I keep getting asked when I'll make some more...

 

[crazymoon]

GS, Good looking andouille, you've got a real keeper right there. Kevin aka Foamheart (RIP) used to send me his andouille spice packs. I haven't made any since he passed, yours looks delicious and getting me thinking about trying to replicate(?) Kevin's spices.

 

[hoity toit]

...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...
View attachment 706928

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...
View attachment 706929

Mixed by hand and added the seasonings from his recipe, mixed some more...
View attachment 706930

Stuffed into 29mm-32mm hog casings and linked, as best I can. Ready for some hickory smoke...
View attachment 706931
View attachment 706932
View attachment 706933View attachment 706934

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...
View attachment 706935

Had to try some...
View attachment 706936

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...

Wow ! Super job on those. I like the way you did three different grinds on the meat ! Up-vote for sure.

 

[Brokenhandle]

Awesome work Charles! Seen this post most of the week... just realized I hadn't commented on it. You're really going to town with your sausage making!
I need to order some casings so when I have time or get in the mood to make something.

Ryan

 

[Gonna Smoke]

GS, Good looking andouille, you've got a real keeper right there. Kevin aka Foamheart (RIP) used to send me his andouille spice packs. I haven't made any since he passed, yours looks delicious and getting me thinking about trying to replicate(?) Kevin's spices.

I appreciate that! The recipe is Eric's SmokinEdge , I just tried to make it and with much help from him, I think it turned out really good...

 

[Gonna Smoke]

Wow ! Super job on those. I like the way you did three different grinds on the meat ! Up-vote for sure.

Thank you. The technique and recipe are Eric's SmokinEdge . I just did my best to follow it and will definitely make this again...

 

[Gonna Smoke]

Awesome work Charles! Seen this post most of the week... just realized I hadn't commented on it. You're really going to town with your sausage making!
I need to order some casings so when I have time or get in the mood to make something.

Ryan

Thanks Ryan. I have found another pastime that is fun and rewarding...

 

[SmokinEdge]

...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...
View attachment 706928

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...
View attachment 706929

Mixed by hand and added the seasonings from his recipe, mixed some more...
View attachment 706930

Stuffed into 29mm-32mm hog casings and linked, as best I can. Ready for some hickory smoke...
View attachment 706931
View attachment 706932
View attachment 706933View attachment 706934

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...
View attachment 706935

Had to try some...
View attachment 706936

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...

This is a long cut shot of the grind profile you did. Great bite and mouth feel.

Here is a simple cut shot of just a double grind, 2/3 through the 3/8” plate and 1/3 through the 1/8” plate, this works very well as well and saves a step.

 

[Gonna Smoke]

This is a long cut shot of the grind profile you did. Great bite and mouth feel.

View attachment 707098

Here is a simple cut shot of just a double grind, 2/3 through the 3/8” plate and 1/3 through the 1/8” plate, this works very well as well and saves a step.

View attachment 707099

That looks pretty darn good. That cross cut pic looks almost exactly like mine...

 

[DEERMAKER]

...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...
View attachment 706928

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...
View attachment 706929

Mixed by hand and added the seasonings from his recipe, mixed some more...
View attachment 706930

Stuffed into 29mm-32mm hog casings and linked, as best I can. Ready for some hickory smoke...
View attachment 706931
View attachment 706932
View attachment 706933View attachment 706934

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...
View attachment 706935

Had to try some...
View attachment 706936

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...

GREAT WORK, THERE IS ALWAYS HELP AND ADVISE ON THIS SITE - GREAT PEOPLE!

 

[uncle eddie]

Timber II said to make some gumbo...True...
but only after you make jambalaya first!