First Time Andouille (An-Do-WEE)...Lots of pics

Discussion in 'Sausage' started by goingcamping, Apr 3, 2013.

  1. 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
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks good!!

       Thats a great recipe..

     Craig
     
  3. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    [​IMG][​IMG]
     
  4. Oh man that looks tasty!!!!  Great color!

    You sausage guys make me so jealous!  That's why last week I went out and bought a sausage stuffer (kitchener) and a grinder is on the way!  

    Keep up the good work Camp!
     
  5. chef willie

    chef willie Master of the Pit OTBS Member

    Nice job.....thinking Andouille is next on my list or maybe a Cajun Hot Link....so many to do
     
  6. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]

    My total fav!!!!

    Kat
     
  7. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    It all down hill from now on !!! As one of the other members said to me when I joined SMF.....Welcome to your new obsession !!!! [​IMG]
     
  8. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Look awesome [​IMG]
     
  9. I should mention that the grinding, stuffing, tying and drying were all started on Monday (4/1/13). After a 'cool' hang for 48 hours, they started the smoke bath today (4/3/13)! I'll have a few more pics to post in a few short minutes...IT at 152*.

    ~Brett
     
  10. And the results are in...
    OMG, I hope you like garlic, these are sooooo good. I dipped my tester in a brown mustard...just the right amount of heat!

    Now to let them 'bloom'
     
    Last edited: Apr 3, 2013
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    The first sausage I tried a couple of months ago was andouille. It was delicious but yours looks even better. Thanks for posting.
     
  12. woodcutter

    woodcutter Master of the Pit OTBS Member

    You did a nice job especially smoking those, they look very nice!
     
  13. Thanks guys (and gals)...it's truly awesome being able to make some of the stuff I ENJOY eating...My buddy is totally stoked about getting his share (I'm doing as a nice gesture as I love to share my cookin', but he offered some good beer as a trade? I will most likely take him up on a sixer!)

    Happy Smokin' and may all your fires burn slow and your meat be tender!?

    ~Brett
     
  14. looks great.

    happy smoken.

    david
     
  15. roller

    roller Smoking Guru SMF Premier Member

    Looks like you did a real good job on those...
     
  16. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Very nice that looks great.
     
  17. reinhard

    reinhard Master of the Pit OTBS Member

    Love ther results and especialy lots of garlic!!Reinhard
     
  18. Yummo!
     

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