It's That Time Of Year; Andouille!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

indaswamp

Epic Pitmaster
Original poster
Staff member
Moderator
OTBS Member
Apr 27, 2017
15,347
13,898
South Louisiana-Yes, it is HOT
I always make a run of Andouille in October for friends and family; and with the week of below average temperatures with lows down in the 50's I was definitely in the mood to make it! Also caught a pork butt sale this week...$1.77/# which is good considering inflation nowadays. I bought 3 double packs 18-20# each. Separated the lean from the fat and tough tissue. I did not trim close; I left some meat on the fat to make grinding through the 3mm plate easier. I put the lean through the 20mm plate (3/4"). 83/17 lean to fat ratio roughly. I like grinding it this way because it spreads the fat out through the sausage instead of large chunks. Also, the lean through the 3mm plate gives you excellent protein extraction when mixing. I only fine ground about 10-12% of the lean with the fat....just enough for a good bind.

I made this batch last night while the brisket was in the smokehouse for the guys at the firehouse. Once stuffed, put them on ice to smoke today.

IMG_20221003_122756.jpg
 
Last edited:
Looks like a good batch inda.

Point for sure
Chris
 
That andouille looks great, Keith. I wish that I had access to better because I use it a lot. There's just not many options available around here other than Hillshire or Zatarain's...
 
  • Like
Reactions: indaswamp
My favorite kind of sausage. Looks great bud

Looks tasty. One day I'll make sausage.

Looks terrific. It is my favorite sausage, when the summer projects are over this will be high on the list.

Looks mouth watering from here! Ironically, my favorite kind of sausage too!

Gorgeous looking sausage!! Look so delicious!

That andouille looks great, Keith. I wish that I had access to better because I use it a lot. There's just not many options available around here other than Hillshire or Zatarain's...

Thanks Guys! I'm looking forward to the next little cold front that pushes through the area....gonna make a smoked chicken gumbo!
 
Wow that looks dang good! Having access to that much all at once would be a dangerous thing for me!
 
  • Like
Reactions: indaswamp
The fat through the 3mm plate gives a much better looking sausage with a better mouth feel than large 3/4" chunks of fat.

I had a tub in my cure refrigerator marked 38-42mm hog casings that I planned to use with this batch of andouille, but it was not long full strands of casing. I had about 10 pre cut lengths 18" long tied for salami in the tub. So I used regular 32-35mm casings and stuffed them tight to stretch the casing as much as possible. Will order more 38-42mm to have on hand.
 
Also- I really like mixing the NFDM powder with the added water and whisking it well to dissolve, then adding the phosphates to it an whisking again until a gel is formed. The bind is incredible doing it this way.

I did add 0.05% citric acid and the color is very good. I did let the sausage rest 24 hours in cold storage prior to smoking.
 
Last edited:
  • Like
Reactions: zwiller
The fat through the 3mm plate gives a much better looking sausage with a better mouth feel than large 3/4" chunks of fat.

I had a tub in my cure refrigerator marked 38-42mm hog casings that I planned to use with this batch of andouille, but it was not long full strands of casing. I had about 10 pre cut lengths 18" long tied for salami in the tub. So I used regular 32-35mm casings and stuffed them tight to stretch the casing as much as possible. Will order more 38-42mm to have on hand.

Inda, I'm not a sausage head, but would that be considered fully cooked? I can think of many dishes that would go oh so well in.

Point for sure

Chris
 
I love it - you a full on coon ass for sure ! Looks great ! I need to figure out how to keep my smoker cool enough..
 
  • Like
Reactions: indaswamp
S SCBBQ What is the heat source? Propane? If so you can do like I did and close off 1/2 the jets. My burner is 18,000BTU.. I used 4d nails cut down with cutter plyers to make temporary plugs. Put those in the outer ring of jets. I can burn a taller flame at 1/2 the BTUs with precision adjustment....I can burn literally a 1/16" tall flame. When it is 70*F outside, this will heat my smokehouse to 100-110*F to dry sausages....and I can walk it up slowly and keep the temp. +-3*F where ever I set it.
 
Last edited:
That andouille looks great, Keith. I wish that I had access to better because I use it a lot. There's just not many options available around here other than Hillshire or Zatarain's...
Here ya go....the original...this is the gold standard that everyone tries to duplicate.
http://cajunsausage.com/products.htm
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky