1st Attempt - Andouille, Kiebasa & Chorizo Q-View

Discussion in 'Sausage' started by carmsal, Jun 7, 2011.

  1. This was the 3rd time using my new MES 40, the second time using the A-MAZE-N smoker and first time trying to smoke sausage. For this trial I decided to smoke some Andouille, Kielbasa and Chorizo. The recipes I used were from a combination of Charcuterie (Ruhlman & Polcyn) and Garde Manger (CIA).

    I wanted to get the day started off with a nice cup of french press coffee. I realize that it’s not smoking related but if anyone out there likes real good, very fresh roasted coffee I can’t recommend Intelligentsia (Chicago, LA) or Gimme! (Ithaca, NY) enough – they are terrific!! 



    Coffee now done I assembled the ingredients. The pork shoulder was nothing special – just from our local supermarket.



    The pork has been cut in strips, seasoned and ready for a bit of time in the freezer to firm up before grinding. On the right is the Kielbasa on the left is the Andouille and in the back are some ribs I just removed from the smoker.



    Setting up to begin grinding. The grinder attachments were just removed from the freezer and I have a bowl of ice water under the Kitchen Aid bowl to catch the ground pork. For some reason I did not get any photos of the mixing or stuffing process. But, I used my Kitchen Aid stand mixer for the primary bind and a 5 lbs vertical cylinder sausage stuffer I just bought from Northern Tools. It worked so much better than my Kitchen Aid stuffing attachment.



    After stuffing – time to let the pellicle form. The goofy looking sausage in the lower right hand corner is a mix of all the leftover clumps of different meat mixtures that were left in the stuffer.





    In the smoker ready to go. For this batch I used the A-MAZE-N for the smoke and the MES just for the heat. I used what appears to be a pretty standard process:

    I set the smoker to 120 F.

    Loaded 4 lanes of the A-MAZE-N with Hickory dust.

    Lit both ends of the A-MAZE-N.

    After 4-5 hours turned smoker temp up to 170 F – 180 F

    Remove sausage from smoker once internal temperature reached 150 F. 


    Here are the sausages removed from the smoker after about 6 hours. I plunged them into an ice water bath to cool and then placed  them on the racks to dry.

    I was not too happy with the uneven color and believe that it was because I did not give the pellicle enough time to properly form or that I had a piece of foil directly over the A-MAZE-N and that somehow disturbed the smoke flow. I tend to think it’s really due to the lack of a good pellicle.  


    A close up of the sliced ends – Andouille, Kielbasa and Chorizo.



    A little snack with a Negroni. The Andouille is on the left, the Kielbasa in the middle and the Chorizo on the right. The holes in the Andouille were where I had the thermometer inserted.




    Overall I was very pleased with the result. I would however change a few things for the next time. The Andouille needed to be a bit spicier – I will bump up the cayenne in the next batch. The Kielbasa was terrific as is and the Chorizo needed more paprika flavor so I will also increase that. All three were pretty moist, especially considering that I did not add any additional fat other than what was on the shoulder, but the next time I will take the temp to 145F instead of 150F.




  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks excellent! [​IMG]
  3. chef willie

    chef willie Master of the Pit OTBS Member

    looks good from here....nicely done
  4. roller

    roller Smoking Guru SMF Premier Member

    You did a great job on those sausage...to be proud of...
  5. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Nice work! Great detail in your methodology as well! I'm really curious about the upright sausage attachment! Can you drop in a pic of that?
  6. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Are you sure that was your first time? You looks like a pro!
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    They look great from here! Nice job!
  8. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    great looking rings of sausage carmsal.........  The uneven color may be due to the sausages being so close together. I used to do 60lbs at a time per smoke and cram them into my pig cooker/smoker, now I only do 30 lbs at a time because of that reason...........and it takes less time to cook

    Again nice job for your first attempt  [​IMG]

  9. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks great for the first try!!!

    I am with Joe about the color..

    I hang mine at room temp and put the fan on them for an hour or so..(after the bath)  That helps bring out the color for me.

  10. couger78

    couger78 Smoking Fanatic

    Great looking sausages!

    nice job! Isn't it great to have a trio to sample all at once!

  11. Those look great for a first timer. Really for an anytimer. Nice work.
  12. michael ark

    michael ark Master of the Pit

  13. Man, that made me hungry! Great job. Making sausage is definately something I want to get into soon.
  14. Excellent looking Sausage CarmSal...Great job on the detailed Q-View!!!

    Now that is using your new MES...ribs out...sausage in. [​IMG]

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