New batch of andouille.

Discussion in 'Sausage' started by fpnmf, Dec 21, 2010.

  1. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Same recipe as last time, only a little less garlic and coarse ground half of the meat.

    Cut the rest into 1/4 inch chunks. Mixed and stuffed.

    Should have way good interior definition.

    [​IMG]

    Looking and smelling good.
     
    meateater likes this.
  2. all you stick smokers are making this hard not to try it on my own
     
  3. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    you know it is the time for giving [​IMG]
     
  4. werdwolf

    werdwolf Master of the Pit OTBS Member

    Less Garlic ? [​IMG]
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now that sausage is looking really good but I see a problem with it thou. There's not enough. 
     
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    After a cold shower and some fan time this is really making me happy.

    Just exactly as I want. Not bad getting there on the second try.

    [​IMG]
     
  7. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    That looks so good, well done
     
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Thanks for all the nice comments.

    I see some jambalaya or red beans and rice in the near future.
     
  9. jeffesonm

    jeffesonm Smoke Blower

    looks great!  care to share the recipe?  just got my new smoker rolling and would love to try some andouille....
     
  10. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  11. coacher72

    coacher72 Smoking Fanatic

    Fpnmf, that is some goooood looking andouille. I have some in the freezer I ordered from LaPlace, LA and your's looks every bit as good. Might be something I may have to learn to do. It costs an arm and leg to get the andouille shipped here from Louisiana. Thanks for sharing. They coarse grind theirs as well. I really like that texture.
     
  12. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Thank you.

    I have been fairly particular about andouille, tasso and chaurice sausages for a long time. I decided to make it a while ago as the good stuff is hard to find here in Atlanta.

    I spent some extra time with this latest andouille,going thru the meat and cutting out as much of the connective tissue and junk as I could.

    Grinding half coarse and the other half cut into 1/4 inch pieces did the trick.

    It paid off big. I am very happy with this.

    I am enjoying this too. If you want some help I would be happy to share how I got started.

    Craig
     
  13. coacher72

    coacher72 Smoking Fanatic

    Craig, I appreciate the offer. It may summer time before I have the time to learn how. I'll also need to invest in some equipment to do the job. When that happens I'll take you up on your offer Thanks.
     
    Last edited: Dec 22, 2010
  14. rbranstner

    rbranstner Smoking Guru OTBS Member

    Great sliced shot. That looks wonderful.
     
  15. coacher72

    coacher72 Smoking Fanatic

    Craig,

    There is one question that I have for you. The andouille that I get from LaPlace, LA (Jacob's House) is about 2 in. in diameter and the casing is more of a paper type casing. So before using the sausage you have to peel that off and then slice it up. Are you familiar with that type of casing and what is it actually? That's the only place that I've seen that type of casing used.
     
  16. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    I have never seen that type of casing before. I have always seen it in hog casings and it is what I use.
     
     
  17. jeffesonm

    jeffesonm Smoke Blower

    thanks, can't wait to try it myself.
     
  18. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Is that my piece on the rack............... Oh I'm sorry .. thats yours

    very nice
     
  19. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Thanks fellas!

    Next week will be tasso.
     
  20. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great looking andouille for sure and nice job on the tutorial. I will be doing another batch here real soon and I think I will try this recipe.

    Coacher - I beleive the andouille you are getting is a dry cured andouille and the casing reflects the drying. Since I am not there it see it I can not make a blanket statement but that is what it sounds like. That process is a salume I beleive. That is a  project I want to explore when I finally retire for good .    
     

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