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

[roller]

Thats my altime favorite....looks good. Plenty of it around here.

 

[bmudd14474]

Looks great Craig

 

[fpnmf]

Turned out just right.. I am a happy guy!

After a nite in the fridge.

Thanks for all the nice comments!

  Craig

 

[Bearcarver]

MMMmmmm,

You just had to throw a "BearView" in there, didn't you Craig!

Beautiful !

Bear

 

[boykjo]

awesome looking andouille craig............. Nice open shot and great color.... your post caused me go get a shoulder yesterday... will be doing some sweet italian sausage today....

Cheers

Joe

 

[fpnmf]

MMMmmmm,

You just had to throw a "BearView" in there, didn't you Craig!

Beautiful !

Bear

awesome looking andouille craig............. Nice open shot and great color.... your post caused me go get a shoulder yesterday... will be doing some sweet italian sausage today....

Cheers

Joe

Thanks fellas...It will be even better in a few days..

Joe...would you be kind enough to send me the recipe for the kielbasa that you said was close to yours...

 Have a great day!!

       Craig

 

[africanmeat]

It looks great Craig well done

If it taste as it looks oh man oh man

 

[tyotrain]

looks great, Nice job 

 

[boykjo]

Thanks fellas...It will be even better in a few days..

Joe...would you be kind enough to send me the recipe for the kielbasa that you said was close to yours...

 Have a great day!!

       Craig

heres the link
 

http://www.smokingmeatforums.com/forum/thread/104784/double-smoked-kielbasa-sticks

sending you a pm

 

[BGKYSmoker]

Mighty fine douille there and 1000x better than store bought.

 

[beer-b-q]

Looks like it came out great Craig....

 

[exhaustedspark]

Excuse my ignorance Craig but i see on the link for directions something about a fattie. I am under the impression that a fattie is a 1 lb tube of sausage like Jimmy dean etc.

However in the directions below for the Andouille i see no mention of a fattie. Am i missing something or do i not understand what a fattie is?/

Sure looks good and i would like to plagiarize your recipe.

Tnx

Karl

 

[SmokinAl]

Sausage looks great Craig!   

 

[fpnmf]

Thanks for all the nice comments.

Exhausted Spark.. for the life of me I can't figure out what you are referring to..

 The first page...post # 1 has this link >>> http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/    <<< it takes you to the recipe.

Here is a picture from today.. It tastes and looks great.

The red Hawwian salt made a very nice change to this batch.

Not too shabby for a guy that ......ahhhh never mind..

  Have a great day!!!

 Craig

 

[exhaustedspark]

At the begining of her recipe she states and i quote  "I used a nice fatty, 5# boston butt, trimmed of tough connective tissue. Fat is good for sausage, especially Andouille. You want about 75% lean/25% fat. Here I hand chopped half of the meat into 1/4 inch pieces for texture, and ground the rest."    Then She goes on with the recipe and does not mention the fattie again.

 

[Bearcarver]

At the begining of her recipe she states and i quote  "I used a nice fatty, 5# boston butt, trimmed of tough connective tissue. Fat is good for sausage, especially Andouille. You want about 75% lean/25% fat. Here I hand chopped half of the meat into 1/4 inch pieces for texture, and ground the rest."    Then She goes on with the recipe and does not mention the fattie again.

All that is--------It is saying "It was a nice fatty Boston Butt that weighed 5 pounds". It was not a "Fatty". The Boston Butt was fatty, as opposed to being a lean Boston Butt.

Bear

 

[exhaustedspark]

Thank you i see what she did. She used a nice fat boston butt. The comma and spelling threw me off as i just learned what a fattie was.

Tnx

Karl

 

[fpnmf]

If you would take a few minutes to read that link...the author is a man...that's part of what I found confusing...Author Profile: Daniel Leyten  

  Have a great day Craig

 

[exhaustedspark]

That does look good but a little warning regarding her recipe. Instacure # 1 (Prague powder #1) should alway be measured. Never use a pinch and think you are curing the meat. For 5 lbs of pork one would need 1 level teaspoon.

Does look good though.

Karl

 

[exhaustedspark]

I never did see ref to the sex of writer i just read the reciepe and nola. I did not make the connection regarding N. O. cusine. Sorry

Damn this forum is tuff.

Please change the she to he. Wow

Karl