Went to a buddy's house this past Saturday for some Gumbo and a bacon-wrapped deer tenderloin...I asked him where he get's his andouille sausage?
It's store bought...so, me being me, I offered to make him some homemade andouille. This is a just my experience, your mileage most likely will vary!
Bought 6.89lbs of pork butt (bone-in), cut off roughly 1.5lbs and de-boned the butt. Left me with ~5lbs for the sausage and 1.5lbs for some green chile (which was made and was yummy, sorry, no pics).
I more or less used this recipe (found link in another SMF thread about andouille) replaced the paprika with chipotle (what can I say, I love chipotle!) LINK
Got out my KA and grinder attachment:
Hog Casings:
Casings soaking:
Ingredients all ready to go (lots of fresh chopped garlic):
Casings loaded on jerky gun horn:
All loaded and ends tied on full sheet:
Links tied off (had a little blow out in about 2" section):
Hanging in the spare fridge in the basement:
In the smoker (135* using peach wood in the AMNTS):
After 2 hours, bumped temp to 165* until IT reaches 155*)
Enjoy,
~Brett
It's store bought...so, me being me, I offered to make him some homemade andouille. This is a just my experience, your mileage most likely will vary!
Bought 6.89lbs of pork butt (bone-in), cut off roughly 1.5lbs and de-boned the butt. Left me with ~5lbs for the sausage and 1.5lbs for some green chile (which was made and was yummy, sorry, no pics).
I more or less used this recipe (found link in another SMF thread about andouille) replaced the paprika with chipotle (what can I say, I love chipotle!) LINK
Got out my KA and grinder attachment:
Hog Casings:
Casings soaking:
Ingredients all ready to go (lots of fresh chopped garlic):
Casings loaded on jerky gun horn:
All loaded and ends tied on full sheet:
Links tied off (had a little blow out in about 2" section):
Hanging in the spare fridge in the basement:
In the smoker (135* using peach wood in the AMNTS):
After 2 hours, bumped temp to 165* until IT reaches 155*)
Enjoy,
~Brett
