Andouille Sausage

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Nice looking andouille Westby........ Points..................
icon14.gif


joe
 
Thanks fellas.  I put a 1/4" to 1/2 " chop on roughly 1/3 of the leaner pork and did a course grind (3/8) on the remaining meat/fat.  Mixed in the seasoning and cure and let site overnight on Friday.  Stuffed it up on Saturday morning with a little help from some friends and then it went into the smoker for about 7 hours.  Temps started at about 150 and took it up to no higher than 175.  I didn't get the sausage quite to 152, but I'm ok with that, since I chop it up and cook it thoroughly in whatever dish I'm using.  I wanted to make sure I didn't get any fat out.  The slices I pan fried last night had pretty good heat, had plenty of good pork fat leach out of them, and should only get better over time.  I had previously used the NOLA recipe with good results.  I'm not sure which one I prefer yet.  The PS blend was $8 to do 25 lbs of meat and it is always consistent.  I'll get some feedback from friends and family and see which one people prefer.  Red Beans and Rice is going to be on the menu this afternoon.
sausage.gif
 
 
Thanks fellas.  I put a 1/4" to 1/2 " chop on roughly 1/3 of the leaner pork and did a course grind (3/8) on the remaining meat/fat.  Mixed in the seasoning and cure and let site overnight on Friday.  Stuffed it up on Saturday morning with a little help from some friends and then it went into the smoker for about 7 hours.  Temps started at about 150 and took it up to no higher than 175.  I didn't get the sausage quite to 152, but I'm ok with that, since I chop it up and cook it thoroughly in whatever dish I'm using.  I wanted to make sure I didn't get any fat out.  The slices I pan fried last night had pretty good heat, had plenty of good pork fat leach out of them, and should only get better over time.  I had previously used the NOLA recipe with good results.  I'm not sure which one I prefer yet.  The PS blend was $8 to do 25 lbs of meat and it is always consistent.  I'll get some feedback from friends and family and see which one people prefer.  Red Beans and Rice is going to be on the menu this afternoon.
sausage.gif
Red beans and rice sounds good. Look around on the search bar and see if you can come up with your own mix. that leaves more money for meat.

Happy smoken.

David
 
 
Red beans and rice sounds good. Look around on the search bar and see if you can come up with your own mix. that leaves more money for meat.

Happy smoken.

David
Get you a real Cajun recipe it will be much better...Nice job !!!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky