Hey all,
Since I have my stuffer I have been making sausage for the last 4 weekends, my first attempt was a chicken sausage and since then I have smoked bratwurst, Shooter Rick's kielbasa and today 5 pounds of andouille using collagen casings I bought from New Zealand, here's the problem, the chicken sausage I cooked on the stove and the grill stayed nice and plump, the sausage I smoked in my GOSM start out plump, but after they reach 140° they start to shrivel up, they don't look anything like the ones I've seen here, they taste good, it's just the looks. I start out with temps at 110° increasing the temp 10° after every hour, after I'm at 140° I turn off the electric (up to this point they are nice and plump) and use the gas starting at 150° and increasing the temp 10° every hour up to 180°, but with the gas they tend to shrivel. Do you think it is the casings or am I doing something wrong?
Here are some pics of the andouille.
The sausage laying on top is a Chinese sausage and it is very good, the recipe said to prick it with a needle and cook it at 180° for 60-70 minutes so that it would have a shriveled appearance.
Here is a pic of the kielbasa when I first put them in.
This is at the end of the 140°, turn off the electric and start the gas.
TBS from the AMZEN smoker, I also learned to make them shorter.
Thanks for you help,
Gene
Since I have my stuffer I have been making sausage for the last 4 weekends, my first attempt was a chicken sausage and since then I have smoked bratwurst, Shooter Rick's kielbasa and today 5 pounds of andouille using collagen casings I bought from New Zealand, here's the problem, the chicken sausage I cooked on the stove and the grill stayed nice and plump, the sausage I smoked in my GOSM start out plump, but after they reach 140° they start to shrivel up, they don't look anything like the ones I've seen here, they taste good, it's just the looks. I start out with temps at 110° increasing the temp 10° after every hour, after I'm at 140° I turn off the electric (up to this point they are nice and plump) and use the gas starting at 150° and increasing the temp 10° every hour up to 180°, but with the gas they tend to shrivel. Do you think it is the casings or am I doing something wrong?
Here are some pics of the andouille.
The sausage laying on top is a Chinese sausage and it is very good, the recipe said to prick it with a needle and cook it at 180° for 60-70 minutes so that it would have a shriveled appearance.
Here is a pic of the kielbasa when I first put them in.
This is at the end of the 140°, turn off the electric and start the gas.
TBS from the AMZEN smoker, I also learned to make them shorter.
Thanks for you help,
Gene
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