More Andouille

Discussion in 'Sausage' started by nepas, Jan 24, 2012.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got a 9 pounder thawing for some smoked Andouille. Not sure yet if i wanna cut any gator in with it.

    [​IMG]
     
  2. sunman76

    sunman76 Master of the Pit

    oh oh I'm in for this one [​IMG]
     
  3. skully

    skully Meat Mopper

    [​IMG][​IMG]
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I'm numb................hehehahahlalahohoohdodoloolooloo   [​IMG]

    Joe
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    What recipe are you using?
     
  6. Love your sausage posts! 
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I deviated some here and got 2, 5 lbs batches

    First rinse the meat off good. See the clot on the corner? Cut it off and toss it

    [​IMG]

    Now start to take the blade out. De boning

    [​IMG]

    See the blade of my knife, Thats a fat line. I want that

    [​IMG]

    After de boning and you got chunks. Wash the meat again just in case you sliced some bone.

    The left bowl is pretty lean, little blue bowl is garbage....toss it...Green  bowl is my fat cut. The double X if for the handler....HAHA

    [​IMG]

    Do your parts a favor and grease em up some before the grind. You will not taste the Crisco.

    [​IMG]

    The medium grind.

    [​IMG]

    Fat grind is course.

    [​IMG]

    Going to do 5 lbs of Andouille

    [​IMG]

    After you got the grinding done. Do yourself, family and friends another favor and clean and sanitize everything.

    Use the heat setting on your dishwasher. The heat is what will kill any nastys.

    [​IMG]

    Spray everything down, use a paper towel and let it dry good.

    [​IMG]

    After its all dry i even use one of these.

    [​IMG]

    Here is the Andouille all mixed

    [​IMG]

    And a taste

    [​IMG]

    Then the other 5 lbs im going with AC Smoked Kielbasa

    [​IMG]

    Mixed.

    [​IMG]

    And another taste.

    [​IMG]

    Both are ready to go.

    No its not for the cure to work. I just dont have time tonight.

    [​IMG]
     
  8. sunman76

    sunman76 Master of the Pit

    sure is looking good

    great info on keeping safe[​IMG]
     
  9. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Looking forward to seeing the rest!!! 
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good so far Rick!
     
  11. roller

    roller Smoking Guru SMF Premier Member

    That is my kind of sausage...and Beer...
     
  12. Nepas, Did that bottle of Andouille seasoning come from Penzey's?
     
  13. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    From here in Savannah. I go right to the place to buy it.

    http://www.spicesetc.com/
     
  14. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great post Rick and thanks for posting the sanitation piece too.  
     
  15. tyotrain

    tyotrain Master of the Pit

    Man that looks great nice job... bet that will be tasty..

                                   Have fun and Happy smoking
     
  16. sam3

    sam3 Smoking Fanatic

    X 2.
    Great tutorial. Looking forward to see the stuffing and smoking process.
     
  17. Thanks for the great tutorial and all the info. 
     
  18. moikel

    moikel Master of the Pit OTBS Member

    Had to look Andouille up, not done down here .Looks great, your set out makes perfect sense. I assume its got French origins,Im ready for the next class.
     
  19. gersus

    gersus Smoking Fanatic

    Mmmmm! [​IMG][​IMG]
     
  20. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Your sausage looks awesome but now put it into casings will ya. Now my house might look like that tomorrow or maybe the next day. I have abput 40lbs of butts hanging in the frig just waiting on me.
     

Share This Page