Cajun Smoked Sausages ~ Foamheart

foamheart

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• Oct 9, 2017

• #1

So not only did the butcher have a sale on butts but I 100% out of sausages... decided was time to make a batch. UI know normally with a 20# cryo-pac, I get 17 pounds of meat. I normally do 10 sausage, 5 andouille, and 2 good ol Pop's breakfast. The rest is bones and yuck. This time I did 15 sausage and saved the other 2 for hammy stix for baby sister.

So after deboning, and re-chilling (I am a nut about cold meat). I chunked up the meat and fat and threw in the seasoning and did a grind.



Sorry it appears to be the second grind which I normally do not do. Just pretend its the first...LOL And speaking of cold.......



Its almost 90 ouside and that cold meat, well look at the condensate on the steel.



The night before I separated and flushed the casing and put in a bowl of water all night. Those to things I find to make all the difference. Here you see the stuffing tune loading. You notice I should have been a safety man with a belt and suspenders, I mean I have enough tubing on the horn for twice what I was going to make.

 

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Reactions: idahopz and driedstick

daveomak

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• Oct 9, 2017

• #2

Lookin' good foamy... I see you made it through the hurricane.. Good deal....

 

pc farmer

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• Oct 9, 2017

• #3

Watching

 

foamheart

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Well since I can't find edit, I'll continue here.... Grrrrrr..............

After the meat come back out the reefer again its time for stuffing so its time for a pinch of cure. I look at it this way, we never used it before, but if it makes life safer you'd be silly not to.










All twisted and ready for an overnite snooze in the reefer.

The next day, yadda, yadda, yadda, and the smoker is up and ready and I add the sausage.



I am going to tell you this is where I would normally start my high temp/door cracked open de-water hour. But some one forgot! I just need to make more sausage so I'll remember. So just pretend you see le doing it here and then I'll lock it up and start smoking.



This took three hours and I couldn't figure why it wasn't taking smoke. The dewatering makes a difference.



This is how they ended up, it took a lot of flexibility and quick thinking and temp watching. <Chuckles>


And.......

And......


I used the AMP's Oval, the Aux Smoke Generator, and the small little chip tray.

The Oval had cherry, generator had pecan shells, and the chip tray had some apple chips...



Allowed two days to sit in the reefer before bagging and tagging for the freezer.....



And thats all there is to this story... well the hammy sitx but will take a break before posting them.

Cajun Smoked Sausage! And now that we have sausage.....??



Chicken & Sausage is just made for hurricanes, just in case the neighbors get scared and start showing up.

 

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Reactions: Rafter H BBQ, GaryHibbert, idahopz and 7 others

pc farmer

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• Oct 9, 2017

• #5

Beautiful lookin sausage as always Foam

 

Rings Я Us

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• Oct 9, 2017

• #6

Or if the army stops by for a snack.

Nice fixins.. That smoker get some work. lol

 

redheelerdog

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• Oct 9, 2017

• #7

looks absolutely delicious Foam!

Points!

 

crazymoon

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• Oct 10, 2017

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Foam, Awesome looking sausage and great post ,you get a "facebook" like instead of a point ! " :)

 

tropics

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• Oct 10, 2017

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Kevin You are making some fine looking eats for sure,any particular seasoning you use
Richie
likes

 

tropics

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• Oct 10, 2017

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foamheart said:

Well since I can't find edit, I'll continue here.... Grrrrrr..............

Click to expand...

Kevin you probably found it by now
Bottom left on your post it shows

trying again to post pic

 

SmokinAl

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• Oct 10, 2017

• #11

Nice job on the sausage Kevin!
That's a fantastic looking meal!

Al

 

driedstick

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• Oct 10, 2017

• #12

Dang it Foam,,, that looks great!! Nice job and point to you sir.

 

worktogthr

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• Oct 10, 2017

• #13

Wow those look great! You know, I have some mysterious package of cajun sausage seasoning in my cupboard that I keep forgetting to try. haha Soon enough!!

 

whistech

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• Oct 10, 2017

• #14

Kevin, that sausage looks delicious!

 

idahopz

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• Oct 10, 2017

• #15

That looks fantastic!

 

GaryHibbert

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• Oct 10, 2017

• #16

Kevin those sausages are a work of art. They look GOOD!! I'm about to try my hand at sausage.--this is the push I needed.
Since I don't do facebook, you get a POINT.
Gary

 

foamheart

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South Louisiana, on the Mississippi River

• Oct 11, 2017

• #17

daveomak said:

Lookin' good foamy... I see you made it through the hurricane.. Good deal....

Click to expand...

That wasn't even a good rain storm here......... I moved some potted plants closer to the house just in case but didn't expect to need it, nor did I . Matter-a-fact I believe I smoked something.....LOL

 

foamheart

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South Louisiana, on the Mississippi River

• Oct 11, 2017

• #18

c farmer said:

Beautiful lookin sausage as always Foam

Click to expand...

Thank you

 

foamheart

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South Louisiana, on the Mississippi River

• Oct 11, 2017

• #19

rings r us said:

Or if the army stops by for a snack.

Nice fixins.. That smoker get some work. lol

Click to expand...

Thanks, seems I remember hearing ....."a full smoker is a happy smoker".

redheelerdog said:

looks absolutely delicious Foam!

Points!

Thank you

Click to expand...

Thank you.

crazymoon said:

Foam, Awesome looking sausage and great post ,you get a "facebook" like instead of a point ! " :)

Click to expand...

I assume that means you're putting me on your facebook page? I am still completely confused mostly with all this as well as social media. LOL.... But I can still hook up my own stereo components. Thank you.

 

foamheart

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Apr 4, 2013

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South Louisiana, on the Mississippi River

• Oct 11, 2017

• #20

tropics said:

Kevin You are making some fine looking eats for sure,any particular seasoning you use
Richie
likes

Click to expand...

Thank you Richie, My seasoning for both Cajun sausage and Andouille come from an old family recipe, which isn't from my family. LOL Its from a family of great butchers and they sell their meats. I would give you the recipe if I could but, well I can tell you its quite similar to the NOLA recipe. I was brought up near one of these butchermarkets/grocery stores and getting any meats from these folks was always a big deal when growing up. I am getting better at imitating there stuff, I can almost duplicate their stuffed pork chops and they are amazing.

smokinal said:

Nice job on the sausage Kevin!
That's a fantastic looking meal!

Al

Click to expand...

Thank you, not sure if it was the sausage or I was just gumbo hungry but that was the best gumbo's I ever had. You know how sometimes something is just outstanding and its the same thing you normally cook? Well that was that gumbo.