Cajun Andullie Sausage

[kajun58]

About ready to take out.

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• kajun58
• Jan 24, 2017

Chicken & Sausage Gumbo a few days later. Ces't Bon.

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• kajun58
• Jan 24, 2017

 

[SmokinAl]

The gumbo looks fantastic!

Great work!

Al

 

[redheelerdog]

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• kajun58
• Jan 24, 2017

Nice job on the sausage and gumbo kajun

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• redheelerdog
• Jan 23, 2017

 

[ab canuck]

Looks good, And yumm on the gumbo. What andouille recipe did you use?

 

[kajun58]

Andouille Sausage Recipe from Cajun Country

Not hot but spicy with a little heat on the back end...I absolutely love it

Mixture for 25 lbs pork

I buy 2-boneless pork butts from Costco

Cut into chunks and grind with course plate .( I like chunks of meat in my sausage. That's what makes it Andouille)

3 1/2 fluid oz. sea salt (Non-Iodized)

1 1/4 fluid oz. black pepper

1 1/2 fluid oz. ceyenne pepper

3/4 fluid oz. granulated garlic

3/4 fluid oz. granulated onion

1/2 fluid oz. paparika

1/2 fluid oz. brown sugar

I use a shot glass with fluid oz. increments

1/2 fluid oz. of pre-mixed seasoning per 1 lb meat

1-Teaspoon cure (pink stuff) per 5 lbs meat

1/2 cup cold water per 5lbs meat.

Natural hog casing.Rinsed and soaked with warm water and 2-Tbs vinegar for couple hours

After stuffing put in fridge overnight

Put in smoker at 120 degrees for 1 hour with vents open and door cracked for drying

2nd, 3rd and 4th hour at 120-130 degrees adding pecan wood chips as needed

Raise temp 165 until IT reaches 160 degrees.

Cold water bath for 15 minutes

Let sit a room temp for a few hours then back in fridge. Cut to length and vacuum seal next day.

LOW & SLOW

Happy Smokin!!

 

[driedstick]

Dang it that looks great Nice job and thanks for the recipe will have to give it a shot some time 

A full smoker is a happy smoker

DS
 

 

[SmokyMose]

Andouille is my favorite sausage and I think I'll give that recipe a shot, Kajun!
I'm thinking fresh garlic though
:biggrin: