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

[fpnmf]

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.

First bunch....

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

More pics tomorrow as the smoke happens.

Later and have a great day!!

  Craig

 

[raptor700]

Lookin' good neighbor.

Can't wait to try some of that.

P.S.  Are you gonna smoke that in your (beginner smoker)? 

 

[chef willie]

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

 

[fpnmf]

Lookin' good neighbor.

Can't wait to try some of that.

P.S.  Are you gonna smoke that in your (beginner smoker)? 

Looks like I found someone special.....
 

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

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

 

[Bearcarver]

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

 

[fpnmf]

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

I will be starting eary!!

  Craig

 

[BGKYSmoker]

Nice douille

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

 

[SmokinAl]

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

 

[fpnmf]

Nice douille

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

Next reicpe I'm gonna do is from there ....http://www.nolacuisine.com/2010/07/20/praline-bacon-recipe/  

Craig

 

[hardslicer]

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

 

[fpnmf]

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.

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..

Have a great day!!

  Craig

 

[alblancher]

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

 

[fpnmf]

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

Got 3 lanes wailing in the AMAZEN.

  Craig

 

[beer-b-q]

Great looking sausage Craig...

 

[raptor700]

Nice lookin sausage neighbor,

And another awsome post!

Keep 'em comin...........

 

[Bearcarver]

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

Bear

 

[africanmeat]

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

 

[gros cochon]

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 !

 

[fpnmf]

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)

Craig

 

[Bearcarver]

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)

Craig

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