Smoked Andouille (pron)
 

G'Day Bruces' :becky:

Well, last week I asked for some help with a good Andouille recipe! I got some good advice and I ended up using a recommended recipe from Brother Pheasant, but I did make a few mods to add some spices found in some other recipes.

Anyway, I started with the pork and some pork fat.
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I didn't get a shot of all the ingredients... but here is the first grind though the largest plate I had.
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Ready for action....:shocked:
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And here they are now all stuffed....
http://i959.photobucket.com/albums/a...e/DSC_0019.jpg

I also mady up a really large batch of Boerewars sausages too.. The Andouille went back in the fridge uncovered for 24 hours to dry the hog casings out... so I carried on with the Boerewars..

Here's the spices and the diced beef and pork.
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After the grind, checking the temp to make sure it's still nice and cold...
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I made about 10 sausages this size!
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Skewered up!
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Then cooked on the offset, indirect for about 45 mins at 280F.
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Anyway, the next day, I smoked the Andouille.
http://i959.photobucket.com/albums/a...e/DSC_0044.jpg

I just don't have the room to smoke them vertical... I really need a big vertical smoker... but anyway, here they are done at 150F. They were smoked with lump and pecan wood chips. Man that Pecan smelled SO GOOOOD!
http://i959.photobucket.com/albums/a...e/DSC_0053.jpg

And a sliced shot.. I had to check that I had not rendered out any fat.... looks like no problem there!
http://i959.photobucket.com/albums/a...e/DSC_0054.jpg


Anyway, that was last week. I froze the Andouille after they copped a drink in an ice bath... So... gonna cook me up some Gumbo tonight!

Thanks for Looking and Thanks agaion for all your help!

Cheers!

Bill

OMG, I tried to eat my monitor! That looks incredible! Keep us posted on the gumbo, it's one of my favorites. Make sure you perfect the roux, gumbo is all about the roux!

Nicely done, bro, congrats!

Dang Bill, you may joke and kid, but you don't play! That looks great. Love the skewered too, grande:thumb:.

yep. great looking cook:thumb: A little rain forest blend spice would have worked nice in there too :wink:

DUDE!!!!!! "they is some cajun blood in them veins" nice job:thumb:

Pretty sure that's the best looking thing I've seen all day....and I spent the day at the pool.

NUMMY!!!

nice job dude!!!

Wow, nice pron! Those things look great. I was going to get rid of my vertical gasser but now I think I'm going to keep it just so I can hang some sausage. Sweet!

Looks good but, why did you skewer some? It's best when smoking sausage to leave eah link spaced so that smoke can better absorb into the sausage. More uniform smoking process.

Awesome! Love the Boerewors! I make it often.

That's serious, sir! Looks fantastic - nicely done! :clap2: I really enjoy making sausage as well and it doesn't really get much better than andouille. Well executed & most impressive! :thumb:

Man, that is SOME chow. How many pounds of meat did you grind? Was it rib trimmings?

Great looking Sausage Bill, well done:clap2:

Ross

The skewered one was the Boerewars sausage.

All the straight ones were the Andouille!

Cheers!

Bill