Andouille Sausage pr0n
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.
BWS Party |UDS|Great Outdoors Propane Vertical|Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer
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