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Venison Andouille and other Fresh Sausages

WI Smoker77

Smoke Blower
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Joined Jan 18, 2021
Took last Thursday and decided to make up some venison/pork fresh sausages and some Andouille. This was my first attempt at Andouille and I enjoyed the process of making it.
I made all my sausages with a 50/50 mix of venison and pork butt. The Andouille I added a little more back fat for the picture profile. Trying to use up my venison, next season fast approaching!
First the Andouille:
Ground the pork coarse, 1 grind in a 1/2" plate. Venison 2 grinds 1/2" and 1/8" plate. Wasn't sure if should just do 1 grind, but looking at pics looked like a second grind would result in a nice texture.
IMG_20210715_093109044.jpg
Next added the spices. I used the pre mix from PS Seasonings, Hot Andouille, since my family likes spicy foods, and mixed.
IMG_20210715_094134701.jpg
Stuffed in natural hog casings and amazingly, no blowouts!!
IMG_20210715_102040493.jpg
Off to the smoker it went. Preheated and held for 1/2 hour, at 110 degrees.
IMG_20210715_110439488.jpg
Sorry not hung very 'pretty' going to work on this in the next batch.
Raised the temps to 130 and added smoke for 1.5 hours. Then continued with smoke and raised temps to 185 degrees until internal temps hit 155 degrees. Ice water bath and back to hang for 2 hours to bloom.
IMG_20210715_143831094.jpg
Here is a pic of the Andouille cut before packaging. I liked the flavor and texture. Although only my first try and may be better out there to try next time!
IMG_20210715_163828008.jpg
Next few pics are just fresh sausage I made using PS Seasonings.
Habanero Mango Bratwurst
IMG_20210715_121653080.jpg
Philly Cheese Bratwurst IMG_20210715_134914938.jpg

Polish Sauage
IMG_20210715_150342878.jpg
and failed to take pics of the Hot Italian and Breakfast sausage I made. Fry tests we were happy with all. 55 lbs of sausage for the freezer to be eaten.
Sorry so long and pic heavy.
 

smokin peachey

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Looks great! No need to apologize for to many pics. That’s some fine looking sausage.
 

uncle eddie

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Nice effort. Looks pretty good to me!
I love andouille and yours sure looks to have a nice texture.
 

WI Smoker77

Smoke Blower
97
45
Joined Jan 18, 2021
Thank you all for the comments. I've wanted to try and get started making smoked sausage for a while and finally got my smoker finished and working. Hoping to try more and
different sausages soon. The Andouille has a nice flavor and a nice heat to it. Thanks again.
 

SmokinAl

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Looks delicious to me!
We use Andouille in a lot of dishes, it’s one of my favorite sausages next to Hot Italian sausage.
Al
 

WI Smoker77

Smoke Blower
97
45
Joined Jan 18, 2021
Looks delicious to me!
We use Andouille in a lot of dishes, it’s one of my favorite sausages next to Hot Italian sausage.
Al
I'm looking forward to making some Jambalaya with it and maybe Gumbo (?). I also made some Hot Italian to use also!
 

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