Andouille, Week before last I realized I had run out of sausage, last week I had NOT Andouille! That’s worse news that Scotty saying they have cracked the di-lithium crystals! So week before last I made some emergency Cajun smoked sausage. Today I smoked Andouille. I made 10 lbs and since I have a great 5 lb stuffer, I was allow the ability to easily experiment. In the past to follow the health guidelines I reluctantly cooked it. I was most disappointed. Of course it was a first, a cooked sausage that was for freezing instead of cooking. So I with my newfound skills (I made some sausage last year and watched the pro’s to learn) and a renewed confidence I made Andouille! A 17 lb twin pack of butts @ 1.69/lb. Deboned and sliced and returned to the reefer to re chill. Slices pulled from the reefer a few at a time, and chopped small (did I mention the night before there was a major knife sharpening done on all the knives? I will not show any pictures of the bandaid on my hand....LOL 17 lbs = 12lbs ready for the spices Extra good looking pork fat, its more valuable around here these sausage days than prime rib! This is THAT casing. 46 MM’s. I believe that the reason for the large casing for the Andouille vice the regular size casing for sausage was two reasons. First and foremost they were not mistaken as Andouille is not sausage and is not eaten the same. Andouille and tasso are both seasoning meats use to flavor other dishes. They are not consumed in a standalone fashion like a hot sausage po-boy. The other reason was its chunky, not ground but chopped scraps and needs that extra room in the casing. Of course those are just my assumptions anyway. Did I mention my neighbor has a huge Rottweiler and we are Bff's? After an approximate 70/30 ration, with some extras in case I think I want more tomorrow. These have been seasoned but not cured yet. I will cure tomorrow just before stuffing. That way the meat doesn’t firm up with the cure overnight and is more easily stuffed. I added the cure and a little dry milk (I love experimenting!), I didn’t try the Amephos this time, probably next batch. Loaded a gazillion feet of 46MM casings and stuffed sausage. Back in the reefer till tomorrow when it will be cold and I’ll make it all happy happy with some pecan smoke for about 4 hours. Look at all that lovely fat! Ambrosia of the Gods! Into the smoker using the new MES Cold smoker loaded with pecan shells. This thing nails 4 perfect hours of smoke flawlessly with or without heat. You don’t need to reload, you don’t need to check the smoke, you have no worries about if it’s lit. Worry free operation. I had the AMP’s loaded and standing by just in case. The cold smoke attachment is like Dr. Emmett Brown’s flux capacitor, it’ll smoke with anything…..LOL Hour One, 275 vents open, door cracked (I did use the AMPs here), then closed her up, cracked the vent and turned on the cold smoker. Its like turbo speed. LOL Here is the turbo charger! BTW its turbo charging when the picture was taken. 4 hours and a max high temp of 110 IT. Contractors couldn’t understand why its smelled so good but it had no smoke coming out of it. They were more upset when I said they could have any. Into an ice bath to cool it back down. Off the subject, I have got to tell you, you get in life what you pay for. I have been seeing the pro’s use these roaster to cook their sausage saying its easier and more dependable. Well this has been up in the barn now I know since the mid 80’s, it was purchased in the mid 50’s. I pulled it down, wiped it down, pulled it in and the light still comes on! You have no idea how many of my Mom’s “Boy Scout Beans” were cooked in this thing. Every party she was always asked to bring ‘em and she made this roaster full each time. Back to the Andouille! OK, ½ the Andouille headed to the reefer, the other half in the roaster to achieve a cooked temperature rating. I have to admit without a cutting a slice yet, the roaster does as advertised. It makes a HUGE difference. Comparison: One is “raw”........... the other “cooked” Acccccccccck! Wrong! Cooked, the hole is where it was 'probed" Ahhhhh.... the humanity of it all! Raw I love this stuff…. I can only say, I am obviously an Andouille genius. I love it and what better can be said? This sight has allowed me to do something I have always wanted, and do it well enough to eat! You guys are great! You always have that small amount left out that you justr can't get in the casing? That little cup of the raw Andouille that came out the stuffer and the little in the neck I tried tonight. I made a peasant’s omelet (today we call it a frittata). Hash browns, onions, bell pepper, raw Andouille, eggs. ZOMG! I thought the cured Andouille would be tuff having not been boiled for a long time. I could sell this stuff and get rich, I just would never be able to make enough. I forgot, my post script.......... Remember the 17 lb cryo twin pack made 12 lbs and I only used 10 (2 each 5 lb batches) so I have 2 lbs lefy with no home. I have a 5 lb stuffer I go to the freezer and to my surprize I find........ So I have 3 lbs of pork loin chopped and 2 lbs of butt chopped. I may fight the grinder tomorrow and try some charisse. Thanks for chevking it out, the massive casing, makes good andouille so I guess I won in the long run. Thanks for looking, I really enjoyed it and the andouille would win first place at the fair if I was a judge! They are so pretty, I got some 1" dowels cut today.