Making Sausage For The Holiday Today - Linguica, Kielbasa & Andouille

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smoking b

Smoking Guru
Original poster
OTBS Member
Sep 20, 2012
5,095
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Middle of Nowhere, South Central PA
Well I need to rebuild my sausage reserves so I figured what better day to do it than the holiday today 
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I started with this butt.


I don't like a lot of bone in my sausages so I took it out...


Then cut it up into little pieces to run through the grinder.


I also decided to throw in this chunk of pork that was just hanging around not really being productive...


I deboned it as well & cut it into pieces to grind.

Both bowls of meat were then placed into the freezer to firm up while I sanitize the grinder parts & decide what sausages I want to make. I will be making 3 kinds & they will probably all be cured & smoked.

Updates to follow...
 
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Holiday? What you talking about Willis???? I've been working my butt off! If id known it was a holiday I'd a taken it off!
 
I don't care what kind of holiday it is I'm in!!! 
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Today is National Joe Day guys!! Celebrate before it's too late & make sure to congratulate your local Joes! 
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Grinder parts sanitized & drying.


Meat ready to go.


& a very short time later a bunch of meat was available.


I put back 3 lbs for breakfast sausage & a fatty 
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Stuffer loaded with natural casings & ready to go.

I decided to make Linguica, Kielbasa & Andouille.


Linguica mixed up & about to go in the stuffer.


Linguica stuffed.


Closer view.
 
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Kielbasa mixed & ready to head to the stuffer.


Stuffed.


Closer view.


Closer view number 2.


Andouille mixed up & ready to stuff. I've been wanting to try a new Andouille recipe someone sent me & finally did it today. It called for red wine & I used some red grape/red raspberry that I made.


Andouille stuffed.


Closer view.


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I left the casings dry for a while & now they are ready to head to the smoker.


& here they are ready to soak in the smoke for 10 - 12 hours. This will be a cold smoke - ALL THE SAUSAGES HAVE CURE

AMNPS running hickory & cherry pellets.

Updates to follow...
 
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I know kielbasa, I know andouille, what is linguica? Would I have tasted it in something before?
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   I would have thought for sure you had eaten it plenty of times Foam. It's great in rice or soups & I really enjoy it mixed in with scrambled eggs. It is a Portuguese sausage - maybe you have eaten it & just didn't know that's what it was? 
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   I would have thought for sure you had eaten it plenty of times Foam. It's great in rice or soups & I really enjoy it mixed in with scrambled eggs. It is a Portuguese sausage - maybe you have eaten it & just didn't know that's what it was? 
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MMMMMMM, love linguica! Its on every breakfast menu in Hawaii! so good!

What was your recipe for the linguica???

It'd go good in one of these:

http://www.smokingmeatforums.com/t/136328/hes-loco
 
Nice looking sausages Jeremy.......
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        I see you have the cabela's grinder.... How many chunks have you taken out of the pusher so far...lol  I dont use the safety that goes across the tray... I need to order another pusher or make one that wont hit the auger without the safety.....
 
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