First sausage at the new house. Andouille!! With q-View! Sliced pic!!

Discussion in 'Sausage' started by fpnmf, May 20, 2011.

  1. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Got stuff put away and my sausage making table ready to go.

    It is the same andouille I always make..maybe a few little changes..nothing drastic.

    Here's the recipe.  http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/  

    Got two local butts, about 15 lbs in the package. $1.79 per pound..nice..

    Used fresh Thyme for our garden and Hawiian sea salt with Alea baked Hawiian red clay... instead of Kosher.

    Local grown garlic.

    Cut it into small enough chunks to make it through the KA grinder easily.

    Mixed it all together with the spices and cure then off to the fridge for an overniter.

    Today!

    Did the usual... cut one half the pork into 1/4 inch chunks and removed a lot of the junk and connective tissue from all of it.

    It takes a lot of time but it is well worth it to me.  

    Ground up the rest with the big plate and mixed it up.

    Got the stuffer rolling and the rest is history....The house smells great.

    That is a serving spoon..big.

    [​IMG]

    First bunch....

    [​IMG]

    The final of the day. A nice haul.

    You will notice the sausage at the top center has a lot of fat..It's all the extra fat,junk and connective tissue.

    Thought I would grind it fine a few times, stuff it ,smoke it and save it for something. Or someone special. hehehehehe

    [​IMG]

    More pics tomorrow as the smoke happens.

    Later and have a great day!!

      Craig
     
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    Lookin' good neighbor.

    Can't wait to try some of that.

    P.S.  Are you gonna smoke that in your (beginner smoker)?  [​IMG]
     
  3. chef willie

    chef willie Master of the Pit OTBS Member

    NIce job Craig....love the andouille. Interesting to see another NOLA cuisine follower....love that site
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks like I found someone special.....
     


    I also like  Chuck Taggarts page.. I make his red beans and rice without changing or modifying at all...Been doin it for years...

    http://www.gumbopages.com/recipe-page.html  

    Thanks!!

      Craig
     
    Last edited: May 20, 2011
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great start Craig!

    Can't wait to see the final pics!

    I'll be here tomorrow, in between trips to a 25 LB smoke.

    You're ahead of me though---I won't be posting mine until maybe Monday.

    Bear
     
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    I will be starting eary!!

      Craig
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Nice douille

    I have done the NOLA andouille and Tasso before from their page.
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great Craig, can't wait to see the finish.
     
  9. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  10. hardslicer

    hardslicer Smoking Fanatic

    mmmmmmm....sausage     very nice, good luck!
     
  11. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Into the smoker.

    Notice the high tech mod to the former chip tray area.

    Used a hammer and a chishel to cut and bend part of the tray and fit it in.

    A couple pieces of 79 cent slate.

    [​IMG]

    The sausages are hanging at 100 for an hour or so to dry out.

    The AMAZEN is warming up and I will clean it and load with pecan in an hour..

    [​IMG]

    Have a great day!!

      Craig
     
    johnp likes this.
  12. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    That trimmings piece could go in a big pot of Gumbo or maybe some Jambalaya.  Those two dishes like the extra fat and flavor from the trimmings.   Nice lookin stuff
     
  13. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    5 hours..I have moved the temp up to 145.

    Got 3 lanes wailing in the AMAZEN.

      Craig

    [​IMG]
     
  14. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great looking sausage Craig...
     
  15. raptor700

    raptor700 Master of the Pit OTBS Member

    Nice lookin sausage neighbor,

    And another awsome post!

    Keep 'em comin...........[​IMG]
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    MMMmmmmmm, Starting to get nice color now!!!!

    Bear
     
  17. africanmeat

    africanmeat Master of the Pit OTBS Member

    good looking sausages you making  there Craig. keep the Qview coming

    [​IMG]
     
  18. Nice andouilles Craig. I love andouilles but unfortunately it can't be found around here. I get my fix every summer when we head down south on our annual road trip. This year it's Ste-Augustine Fl, & Gatlinburg Tn. Nice job !
     
  19. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Out of the MES at 152 IT..took 11hours.

    Gave it a cold bath and now they are hanging in front of the fan for an hour.

    Then into the fridge for some rest..

    Sliced after the rest tomorrow... 

    The busted one is the one that is full of the scraps. (Raptors birthday present for his beginner smoker jokes hahahahaha)

    [​IMG]

    Craig
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    I love that color Craig!   Looks great !

    My Bear loaves (all beef) are still in the smoker (12 hours so far).

    Thanks for showing,

    Bear
     
     

Share This Page