Stuffing andouille today

[kesmc27]

Started the morning off right, ground and stuffed 5 lbs of andouille. Things are going good, everything in casing and hanging. I will let them hang until tomorrow morning and then let the smoking begin! The only thing good about these temps in the single digits is it's great smoking weather.

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• kesmc27
• Feb 22, 2014

Ground

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• kesmc27
• Feb 22, 2014

Seasoned

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• kesmc27
• Feb 22, 2014

Stuffed

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• kesmc27
• Feb 22, 2014

Twisted

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• kesmc27
• Feb 22, 2014

Hung

 

[kesmc27]

The worst part of the job.....dishes

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• kesmc27
• Feb 22, 2014

 

[mchar69]

Looks great!  Can't wait for some Q-view tomorrow.

Looks like you have the sausage thing down.

 

[wade]

I had to look up "andouille" as I have tasted the French "Andouillette" in a restaurant in Paris and it was absolutely disgusting. It absolutely stank - just like a bad toilet. It tasted like you would expect a bad toilet to taste too - not that I have actually tasted one! When I found out that they are traditionally made from minced pigs colon I was not surprised. The French will eat anything!

I am pleased to say that it did not look anything like your photos above. What do you put in yours? Please don' t say pigs colon! 

 

[kesmc27]

Looks great!  Can't wait for some Q-view tomorrow.
Looks like you have the sausage thing down.

No problem with pictures tomorrow . Sausage is fun and tastes great just more work than say a turkey or jerky. The work being set up and cleaning. Doing two turkeys and two pheasants next weekend.

 

[kesmc27]

I had to look up "andouille" as I have tasted the French "Andouillette" in a restaurant in Paris and it was absolutely disgusting. It absolutely stank - just like a bad toilet. It tasted like you would expect a bad toilet to taste too - not that I have actually tasted one! When I found out that they are traditionally made from minced pigs colon I was not surprised. The French will eat anything!

I am pleased to say that it did not look anything like your photos above. What do you put in yours? Please don' t say pigs colon! :icon_exclaim:

No pig colon here. This batch is just ground pork. Usually I add venison but have none left for this. I make this sausage to add to gumbo and jumbalya.

 

[wade]

Now that sounds like something that would go down very well indeed .

 

[kesmc27]

Now that sounds like something that would go down very well indeed .Thumbs Up

It is very snappy! Loaded with onion, garlic, red pepper even have beer in this recipe. It just warms the insides.

 

[kesmc27]

Just pan fried a patti for lunch and it tasted great.

 

[bigbob73]

Now that sounds like something that would go down very well indeed .

It's really good. It's a must for my gumbo.

 

[cappyr]

In the old days Cajuns made andouille with gut in gut, it was highly seasoned and made from scraps left over when butchering.  It has evolved over the last 50 years or so to be a highly seasoned course ground heavely smoked sausage mainly used as seasoning meat in gravys or beans or greens.  Where ever ya want a lil seasoned smokey taste.  I dont have a video of the process but this is my friend Tod's video that shows how we do it, recipee included.  There are several good Cajuns on this site and we all do it a LIL DIFFERENT BUT THIS IS WELL EXPLAINED video to get ya started in the right track.



  

 

[kesmc27]

This is a very informational video and nicely done. I am far from Cajun but love this sausage in my gumbo.

 

[wade]

The video is great. Very informative - Thanks for sharing.

 

[kesmc27]

Time to fire up the smoker, just 2 degrees this morning. I love smoking when it is cold. Things just seem to work better.

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• kesmc27
• Feb 23, 2014

 

[kesmc27]

And we are smokin...

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• kesmc27
• Feb 23, 2014

 

[kesmc27]

It's thin and blue and real low!

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• kesmc27
• Feb 23, 2014

 

[wade]

I think I must be one of the only folks on here that doesn't have any snow or isn't shivering in an ice storm!

 

[cappyr]

LOL Wade I live below the 30 th parallel and just picked a salad outa my garden so you aint the only one.  Down here where aunduille came from it was over 70 degrees yesterday.

 

[cappyr]

Oh, and I'll pass on the nice comments to my friend Tod.  We are trading buddies and menbers of a group who love to do things the old way.  Too bad this forum is apranoid or something cause there are hundreds of interesting forum posts me and my friends have written.  It's ok for tehm to post links to my blog abbout how tos for sausage and stuff but when I do they delete it.  If it werent for the nice guys and fun stuff here Ida left in disgust months ago.  So its thanks to you guys for making up for it.

 

[kesmc27]

LOL Wade I live below the 30 th parallel and just picked a salad outa my garden so you aint the only one.  Down here where aunduille came from it was over 70 degrees yesterday.

If it was 70 degrees here I would be wearing shorts and be sittin in my lawn chair drinking beer watching my smoker instead of looking at a snowman! Ha ha

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• kesmc27
• Feb 23, 2014