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Teamfour 05-12-2013 03:50 PM

Andouille Sausage pr0n
6 Attachment(s)
Made another batch of andouille this weekend. I can't seem to keep this stuff in the freezer.

Started with 14.6 lbs of boneless butt from Costco. I ground half of it coarse and the other half medium. Fried up a test patty and then stuffed it into 32mm hog casing. After letting it rest in the fridge overnight, I put it into the BWS Party.

My technique is to apply cold smoke (50/50 cherry and hickory pellets) for about 2.5 hours using the A-Maze-N tray (it actually produces smoke for 5 hours). I then put four lit KBBs at the skinny beginning of the line of KBB next to the metal pan in the firebox basket (see pic). This brings the temp up to about 240 for 3.5 more hours at which point the IT of the sausage is 155F. I removed the sausage and immersed in ice water. After draining the tub, I placed it back in the fridge for a couple of hours and then vac sealed.

Budman1 05-12-2013 03:57 PM

I can see why it disappears from the freezer. That looks mighty tasty!

CharredApron 05-12-2013 04:03 PM

Good Lord I am crying! Beautiful, Amazing, I wanna make some too!

Pyle's BBQ 05-12-2013 04:28 PM

Would you please post a recipe. It looks like something I would like to try.

buccaneer 05-12-2013 04:31 PM

Agree, looks very good!
I wish I had sausage making gear...

Teamfour 05-12-2013 04:47 PM

I use this recipe:

AussieTitch 05-12-2013 05:41 PM

Great looking sausage and thanks for the link

CharredApron 05-12-2013 05:44 PM


Originally Posted by buccaneer (Post 2478646)
Agree, looks very good!
I wish I had sausage making gear...

My Snags tasted like CHIT! I'll send you the gear you send me the Snags.

K-JUN 05-12-2013 06:23 PM

Looks great! It looks like you went down to Mr. Boudreaux's or Mr. Thibodeaux's meat market and bought some nice Andouille.:grin:

Fatback Joe 05-13-2013 07:34 AM

Nice job! I love andouille.

BobM 05-14-2013 02:09 PM

That is great, nice work! :clap:

Wampus 05-14-2013 02:36 PM



Thanks for posting!!!

Wrench_H 05-14-2013 02:42 PM

That looks great, I need to get back to making sausages soon.

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