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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.
I didn't get a shot of all the ingredients... but here is the first grind though the largest plate I had.
Ready for action....:shocked:
And here they are now all stuffed....
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.
After the grind, checking the temp to make sure it's still nice and cold...
I made about 10 sausages this size!
Skewered up!
Then cooked on the offset, indirect for about 45 mins at 280F.
Anyway, the next day, I smoked the Andouille.
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!
And a sliced shot.. I had to check that I had not rendered out any fat.... looks like no problem there!
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
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.
I didn't get a shot of all the ingredients... but here is the first grind though the largest plate I had.
Ready for action....:shocked:
And here they are now all stuffed....
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.
After the grind, checking the temp to make sure it's still nice and cold...
I made about 10 sausages this size!
Skewered up!
Then cooked on the offset, indirect for about 45 mins at 280F.
Anyway, the next day, I smoked the Andouille.
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!
And a sliced shot.. I had to check that I had not rendered out any fat.... looks like no problem there!
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
