Making Sausage For The Holiday Today - Linguica, Kielbasa & Andouille

Discussion in 'Sausage' started by smoking b, Mar 27, 2014.

  1. Well I need to rebuild my sausage reserves so I figured what better day to do it than the holiday today  [​IMG]


    I started with this butt.


    I don't like a lot of bone in my sausages so I took it out...


    Then cut it up into little pieces to run through the grinder.


    I also decided to throw in this chunk of pork that was just hanging around not really being productive...


    I deboned it as well & cut it into pieces to grind.

    Both bowls of meat were then placed into the freezer to firm up while I sanitize the grinder parts & decide what sausages I want to make. I will be making 3 kinds & they will probably all be cured & smoked.

    Updates to follow...
     
    Last edited: Mar 27, 2014
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    You don't like the texture bone can add to sausage?  [​IMG]      [​IMG]
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Holiday? What you talking about Willis???? I've been working my butt off! If id known it was a holiday I'd a taken it off!
     
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I don't care what kind of holiday it is I'm in!!! [​IMG]
     
  5. Lol - no I mostly don't  [​IMG]   The only exception is if I am camping & have to pack light & walk a long ways. Then I might add a dash or 2 of bone fragments to the sausage - keeps me from having to carry pretzels too!  [​IMG]
     
  6. Today is National Joe Day guys!! Celebrate before it's too late & make sure to congratulate your local Joes!  [​IMG]
     
  7. Pics & updates coming soon - currently have too many irons in the fire! 
     

  8. Grinder parts sanitized & drying.


    Meat ready to go.


    & a very short time later a bunch of meat was available.


    I put back 3 lbs for breakfast sausage & a fatty  [​IMG]


    Stuffer loaded with natural casings & ready to go.

    I decided to make Linguica, Kielbasa & Andouille.


    Linguica mixed up & about to go in the stuffer.


    Linguica stuffed.


    Closer view.
     
    beeflover likes this.

  9. Kielbasa mixed & ready to head to the stuffer.


    Stuffed.


    Closer view.


    Closer view number 2.


    Andouille mixed up & ready to stuff. I've been wanting to try a new Andouille recipe someone sent me & finally did it today. It called for red wine & I used some red grape/red raspberry that I made.


    Andouille stuffed.


    Closer view.


    CV2


    I left the casings dry for a while & now they are ready to head to the smoker.


    & here they are ready to soak in the smoke for 10 - 12 hours. This will be a cold smoke - ALL THE SAUSAGES HAVE CURE

    AMNPS running hickory & cherry pellets.

    Updates to follow...
     
    newsmokeguy likes this.

  10. Sausages coming along nicely  [​IMG]
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I know kielbasa, I know andouille, what is linguica? Would I have tasted it in something before?
     
  12. [​IMG]    I would have thought for sure you had eaten it plenty of times Foam. It's great in rice or soups & I really enjoy it mixed in with scrambled eggs. It is a Portuguese sausage - maybe you have eaten it & just didn't know that's what it was?  [​IMG]  
     
  13. newsmokeguy

    newsmokeguy Smoke Blower

    son of a beach! Every time I get on here u r smoking something or other! How do u do it! Its like u are a smoking god or something!
     
  14. newsmokeguy

    newsmokeguy Smoke Blower

    oh yeah ur sausage looks super good but u know that.
     
  15. Lookin' good! :sausage:



    ~Martin
     
  16. deansomers

    deansomers Smoke Blower

    Yes very nice sausages!
     
  17. Thanks Martin  [​IMG]   I'll be glad when I can try them!  [​IMG]
    Thanks man  [​IMG]
     
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    MMMMMMM, love linguica! Its on every breakfast menu in Hawaii! so good!

    What was your recipe for the linguica???

    It'd go good in one of these:

    http://www.smokingmeatforums.com/t/136328/hes-loco
     
  19. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice looking sausages Jeremy.......[​IMG]         I see you have the cabela's grinder.... How many chunks have you taken out of the pusher so far...lol  I dont use the safety that goes across the tray... I need to order another pusher or make one that wont hit the auger without the safety.....
     
  20. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Great looking snausages - Very nice 
     

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