Kielbasa and Andouille Sausage

Discussion in 'Sausage' started by meatnbeer, Sep 8, 2009.

  1. With hunting season getting closer I figured that I better use up the rest of my venison trimmings that I had in the freezer. I don't feel right about adding more if I never finished last years.

    So I figured I would make some kielbasa and Andouille sausages. I use my kitchen-aid mixer with the meat grinder attachment and that does the job just fine. However, I really dislike the sausage stuffer attachment. It tends to turn the sausage into mush. I decided to treat myself and purchased a 5 lb vertical sausage stuffer from Gander Mountain. (The wife doesn't know yet) Man does that thing work slick.

    Sausage is in the smoker now, but I am having trouble keeping the temp low. I think it is time to do a mod on the smoker and put in an optional side box so that I can do some cold smoking."
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looking Good on the Sausages...[​IMG]
  3. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    You'll love the stuffer. I'v had one for years now and it will stuff 20 lbs in an hour doing it by myself.
  4. Sausages are done. Really wish I could do a cold smoke. I want that fat to stay inside.......

    I also have a noob question. When I am reading posts, how do I get the first post to show up on the first page? The most recent post is the one that it is showing now.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now thats some fine looking sausage there Meatnbeer. Just let me know if you need a hiding place for that stuffer because i can help out a brother. I love audouille sausage. Great Job
  6. que-ball

    que-ball Smoking Fanatic

    The sausages look good. Remember we like qview of the prep work it took to get it into the smoker too!

    To answer your question, go to Quick Links at the top of the page. Open the drop down menu and choose Edit Options. Scroll down to View Threads, and choose Linear-Oldest First.
  7. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    Very nice great job
  8. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Great looking sausages!
  9. danbury

    danbury Smoking Fanatic

    Sometimes I use a hot plate, sometimes two with the iron wood box sitting on top of it in my smoker. I make a lot of smoked pork sausage in the late fall.
  10. fishawn

    fishawn Smoking Fanatic

    Nice Work, I bet you like that new stuffer, they make it so much easier.
  11. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Looks great.
  12. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    you got some nice color on them, they look great!

    To get a cooler smoke, I'll prop the door open on my small electric. with the door closed the lowest it will smoke at is about 115°. With it door cracked open about a 1/4"-3/8" it will run at 95°-100°.

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