Wrap the Andouille or no?

Discussion in 'Sausage' started by umphreys mcgee, Aug 5, 2014.

  1. Most of the posts I see of guys smoking their Andouille are of the sausage they make themselves. I found some at a local market and i can't wait to get it smoking.
    My question is, the sausage is already cut, it's not totally sealed like pics I see on here. Will I need to wrap them in foil or no?
    I have about 5 pieces, app. 8" long. Maybe 1"-2" thick. Using Brinkmann Gourmet
  2. This will be my 3rd smoke job by the way.
  3. Ok, I didn't get an answer about wrapping the Andouille or not so I compromised. They turned out really well for something I did! I smoked them for about an hour and 20 minutes. I'm having some trouble learning how this smoker works. (It's as finicky as, simply taking the lid off and putting it back on will give me a higher max temp over a 10 minute period.)
    They were major spicy, my wife couldn't eat all of one of them, just too hot for her. Served it with some black beans and rice and enjoyed the Sun going down outside on the deck.

    Can't wait to see what's on the smoker tomorrow.

    ...if I should've done something different or anything at all, please free to tell me guys. I'm here to learn.
  4. Umphreys, I just saw this post. Those look good! I think you did a great job in the end. Given that the sausage was not linked like a typical brat, I think putting them in a foil boat was a good idea. Otherwise, they would have 'leaked" everywhere. Next time a close up shot of the sausage so I can imagine it! ;)

    With that said, next time give a try making some red beans and rice or some gumbo. I'm from New Orleans and my mother makes red beans just like her mom and I've learned it from her. Same thing goes for her gumbo....which I'm making this Saturday with my batch of Andouille I made. The red beans recipe is easy and I cant post as needed. The gumbo I'm going to start a thread while making it this weekend.

  5. Looks great.  I love me some Andouille.  I make an awesome Gumbo (been perfecting it over 15 years or so)......chicken, Andouille and the Holy Trinity all come together in my Brick Red Roux.   Can't wait to see your thread RGautier.

  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Wrapping would be a matter of preference.  I prefer not to. I'll hot smoke the andouillie at 180 to 210 and take it to 160 IT. Should get there in a few hrs enough to get some good smoke.

    Sausage looks good......[​IMG]
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    X2 [​IMG]


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