The "Andouille / Green onion / Jalapeno" i have no clue what to call it sausage

[Apriliamille]

So when I started 2-3 months ago i probably did what every lack of knowledge rookie does. I saw a video on youtube that had in it "this video sponsored by "insert name here" so I went shopping to get into the hobby buying various mixes, home packs of casings :( (Hanks from now on) etc... etc... thinking oh hey this might be interesting.

So I have a tub of The Sausage Maker's Andouille mix. But now I am like that kid with one karate lesson who still gets beat up at recess.

I decided to mix it up cuz I saw the "Cajun green onion sausage" video and figured "eat your vegetables !" (a very nice italian grandma gave me polenta with spinach mixed in it saying "eat your vegetables" she threw veggies in just about everything)

I used:
9 pounds pork shoulder
1 pound pork belly
2 tsp cure 1
2 cups of Tecate beer (opened and left in fridge over night)
4 ounces of NFDMP
5.5 ounces of the seasoning
2 bunches of green onion (i didnt weigh it i just figured ill toss in 2 bunches) white and green parts of the onion
6 standard sized jalapeno (i didnt weigh it just figured 6 is fine)
10 grams of flat iron pepper company 4 pepper blend ran through my spice grinder

I ran the meat through the large plate then ran through again with the chopped green onion and jalapeno on the large plate

Spoiler: The grind

Here is the mix going into the stuffer

Spoiler: The mix

As i have been going along in my sausage adventure im learning more about casings and home packs vs hanks and i think i have noticed these casings with all the lines and surface graffiti seem to stuff better. correct me if im totally wrong.

Spoiler: the casing

I didnt actually have any blow outs but i think i have gotten gun shy and i think some of the stuffing was too "loose / soft" which i found out after cooking some of the sausages were not "taught" not sure what to call it i did tie off each line of sausage as i was army not navy and no clue how to get a tight knot to finish a line of sausage

Spoiler: done casing

They were then cold smoked for 3 hours using hickory and pecan shells after 24 hours in fridge

Spoiler: cold smoke

And the bloom shot and slice shot

Spoiler: Bloom n Slice

Doing a larger batch I did not account for my weber summit kamado snake method to move the heat so much over the time as i had to cook in a few batches, they were also tossed in a cooler of ice after cooking. I am not shy in showing my mistakes and errors so you can see the severely over cooked sausages.

The end product.. Nice taste and the andouille seasoning from the sausage maker is not that hot at all. Pretty much I would take a bite and think "hmm this is nice" take another bite and "oh hey onion and its not over cooked a slight texture veggie crunch, ohh there is a jalapeno chunk in here too" after a few more bites the heat crept in but not intolerable or painful at all. i think its a fun sausage. so far its probably number 2 or 3 on my short list behind the hungarian sausage with beer

 

[JLeonard]

looks good to me. And I like a subtle heat instead of a ”dear lord my mouth is on fire” heat.

Jim

 

[JLinza]

Lookin good from here.

 

[SmokinEdge]

Looks delicious, but the onion won’t freeze well unless they are pre blanched or if they cook enough during smoking you might get by, also you may look on the seasoning can and see if it lists Sodium Erythorbate in the ingredients, it’s a preservative that is a good idea to add to sausage with fresh veggies weather smoked or fresh. Nice work though I’d hit those for sure.

 

[Dave in AZ]

A Apriliamille looks good, nice post and pics, thanks!
Two questions:
1. Sausage doesn't look very cured or pink, did you stuff and then smoke on same day? I don't see any cure accelerator in recipe to do that, but you didn't mention letting them cure overnight either and they don't look too cured, just wondering?
2. You say "cold smoked", but cold smoke means smoke below 80F temperature or so, completely a flavoring and drying step, not cooking. But you also say 3 hrs to cook, so that tells me you didn't really cold smoke these? (Anything above 80F, any cooking really, is NOT cold smoke, for instance 150F in your smoker is hot smoke... Chudds or other online guys say this wrong all the time when they mean smoker temps instead of 220-250F BBQ temps.) Anyways, if you did cold smoke, I guess you finished them in a sousvide of something?

Looks tasty, thx!

 

[Apriliamille]

A Apriliamille looks good, nice post and pics, thanks!
Two questions:
1. Sausage doesn't look very cured or pink, did you stuff and then smoke on same day? I don't see any cure accelerator in recipe to do that, but you didn't mention letting them cure overnight either and they don't look too cured, just wondering?
2. You say "cold smoked", but cold smoke means smoke below 80F temperature or so, completely a flavoring and drying step, not cooking. But you also say 3 hrs to cook, so that tells me you didn't really cold smoke these? (Anything above 80F, any cooking really, is NOT cold smoke, for instance 150F in your smoker is hot smoke... Chudds or other online guys say this wrong all the time when they mean smoker temps instead of 220-250F BBQ temps.) Anyways, if you did cold smoke, I guess you finished them in a sousvide of something?

Looks tasty, thx!

im sorry i added it to the end of the i cold smoke sentence as an edit
"

They were then cold smoked for 3 hours using hickory and pecan shells after 24 hours in fridge"

I didnt share the cold smoking contraption photo like i did in the hot dog thread. I have my SNS kettle grill set up with the rotisserie add on and then i have foil wrapped fire bricks and tons of cooling racks (even with my Weber Kamado i keep it around for the rotisserie get up). so i was able to get them all into the SNS kettle for 3 hours on the cold smoke contraption. you might be able to slightly see the layers of racks with sausages in the one photo.

after the 3 hour mark i moved sausages over to the weber kamado that was running at 225 (via my fireboard drive) until the sausages hit 150.

edit. i might have cheated. the batter had the cure added at 4pm friday. I started the the cold smoking saturday at 1 pm and then rotated them over to the weber at 4 pm

 

[Apriliamille]

Looks delicious, but the onion won’t freeze well unless they are pre blanched or if they cook enough during smoking you might get by, also you may look on the seasoning can and see if it lists Sodium Erythorbate in the ingredients, it’s a preservative that is a good idea to add to sausage with fresh veggies weather smoked or fresh. Nice work though I’d hit those for sure.

the container does not have the sodium erythorbate in it and it did not say to add it so i didnt actually it didnt even cross my mind to add it since the container did not say to use it. thanks for the heads up on onions it will make sense when i defrost one of these and go "uh what the......."

 

[SmokinEdge]

the container does not have the sodium erythorbate in it and it did not say to add it so i didnt actually it didnt even cross my mind to add it since the container did not say to use it. thanks for the heads up on onions it will make sense when i defrost one of these and go "uh what the......."

It’s fine, but you may notice a quality difference after freezer storage. My advice is to eat them up sooner rather than later.

 

[Dave in AZ]

A Apriliamille ok, all makes sense now, thx!

 

[Gonna Smoke]

So when I started 2-3 months ago i probably did what every lack of knowledge rookie does. I saw a video on youtube that had in it "this video sponsored by "insert name here" so I went shopping to get into the hobby buying various mixes, home packs of casings :( (Hanks from now on) etc... etc... thinking oh hey this might be interesting.

So I have a tub of The Sausage Maker's Andouille mix. But now I am like that kid with one karate lesson who still gets beat up at recess.

I decided to mix it up cuz I saw the "Cajun green onion sausage" video and figured "eat your vegetables !" (a very nice italian grandma gave me polenta with spinach mixed in it saying "eat your vegetables" she threw veggies in just about everything)

I used:
9 pounds pork shoulder
1 pound pork belly
2 tsp cure 1
2 cups of Tecate beer (opened and left in fridge over night)
4 ounces of NFDMP
5.5 ounces of the seasoning
2 bunches of green onion (i didnt weigh it i just figured ill toss in 2 bunches) white and green parts of the onion
6 standard sized jalapeno (i didnt weigh it just figured 6 is fine)
10 grams of flat iron pepper company 4 pepper blend ran through my spice grinder

I ran the meat through the large plate then ran through again with the chopped green onion and jalapeno on the large plate

Spoiler: The grind

View attachment 700084View attachment 700086View attachment 700087

Here is the mix going into the stuffer

Spoiler: The mix

View attachment 700088View attachment 700089View attachment 700091

As i have been going along in my sausage adventure im learning more about casings and home packs vs hanks and i think i have noticed these casings with all the lines and surface graffiti seem to stuff better. correct me if im totally wrong.

Spoiler: the casing

View attachment 700092

I didnt actually have any blow outs but i think i have gotten gun shy and i think some of the stuffing was too "loose / soft" which i found out after cooking some of the sausages were not "taught" not sure what to call it i did tie off each line of sausage as i was army not navy and no clue how to get a tight knot to finish a line of sausage

Spoiler: done casing

View attachment 700093

They were then cold smoked for 3 hours using hickory and pecan shells after 24 hours in fridge

Spoiler: cold smoke

View attachment 700094View attachment 700095

And the bloom shot and slice shot

Spoiler: Bloom n Slice

View attachment 700096View attachment 700097

Doing a larger batch I did not account for my weber summit kamado snake method to move the heat so much over the time as i had to cook in a few batches, they were also tossed in a cooler of ice after cooking. I am not shy in showing my mistakes and errors so you can see the severely over cooked sausages.

The end product.. Nice taste and the andouille seasoning from the sausage maker is not that hot at all. Pretty much I would take a bite and think "hmm this is nice" take another bite and "oh hey onion and its not over cooked a slight texture veggie crunch, ohh there is a jalapeno chunk in here too" after a few more bites the heat crept in but not intolerable or painful at all. i think its a fun sausage. so far its probably number 2 or 3 on my short list behind the hungarian sausage with beer

On a different note, how do you like the RSV Mille?

 

[Apriliamille]

I really loved that bike. I sold it when i fell 15 feet off a ladder and fractured my hip. I got it while I was stationed in Italy back in the day. It has the shotgun pipes and chip. I had the original pipes, chip and the intake "restrictor" so when i brought it back state side I was able to be "legit" for registration