Hot Dogs and Andouille Pr0n

CYvilEng · 02-18-2013, 12:42 PM

My valentines gift from with wife was meats to make hot dogs and sausages with. I had 1.5lbs of beef short ribs, 2lbs chuck roast, and 2lbs of pork shoulder. I decided to make hot dogs and andouille from the recipies in Charcuterie by Ruhlman. I used the kitchenaid grinder attachment for grinding and stuffing. The stuffing was not the most enjoyable hours spent. However, it all tasted good so I guess it was worth it.

I am trying to get better at remembering to take pics but sometimes I got to excited and the "good" parts and don't get a pic.

chuck roast before cutting up

Short ribs in the process of being cut up

Now all the grinding and freezing and grinding and freezing and food processoring and sampling and freezing and stuffing steps got skipped for getting a picture. I hope you'll believe they happened

Everything hanging in the fridge. Hot dogs in hog casings on the left. Hot dogs in sheep casings in the middle. And andouille in hog casing on the right. They hung out in the fridge overnight.

All the links are getting ready to be smoked. I used my gasser for the smoker. I was running at 160-180 temps and trying to use my AMNPS for smoke.

I got excited again and missed some action shots in the smoker. The whole tray ended up catching on fire. I normally have it up higher and it works good but the sausages hung down too far

You'll notice I switched to putting the pellets in a foil pouch to finish the smoking.

The andouille was ready to come out.

We had the large hot dogs for dinner. Just a bun and meat for me. I'm weird, I know. Nothing beats hot dogs and left over crab rangoons

Surprisingly they went well together.

We had a heck of a time stuffing with the kitchenaid stuffer but it ended up working out ok. After finding there was a burr on the ends of the stuffer tubes I sanded it off and we quit getting rips in the links. It was a pain the keep stuffing the meat into the grinder attachment. Instead of coming out the business end it spent most of the time oozing up then I would keep touching it and warming it up and it would get softer and mushier. One of these days I see an upgrade in the future.

BobM · 02-18-2013, 12:45 PM

Very nice!

cowgirl · 02-18-2013, 12:45 PM

Great job!! They look delicious!

HeSmellsLikeSmoke · 02-18-2013, 04:01 PM

Sure looks good from here. Did the fat dripping catch the pellets on fire?

landarc · 02-18-2013, 04:07 PM

Sure looks good, like real hot dogs

CYvilEng · 02-19-2013, 06:13 AM

Quote:

Originally Posted by HeSmellsLikeSmoke

Sure looks good from here. Did the fat dripping catch the pellets on fire?

I don't think that was the case. It wasn't that the whole thing was engulfed. It was actually that the whole bottom layer was charred black and smoking. Just looking at the top you wouldn't have known it was happening if it wasn't for the giant cloud of smoke.

sent from my phone

jacksedona · 02-19-2013, 06:44 AM

looks great did you use any kind of seasonings from a sausage manufacturer? i have not made sausage yet but am a expert on eating hot guts- Texas sausage with bbq sauce - see pic below?

http://thebarbecuemaster.net

Fatback Joe · 02-19-2013, 06:49 AM

Nice job.

That kitchen aide stuffer takes all the fun right out of making sausage. I think I used it twice before kicking it to the curb.

Hog · 02-19-2013, 06:17 PM

Looks awesome!

CYvilEng · 02-19-2013, 07:34 PM

Quote:

Originally Posted by jacksedona

looks great did you use any kind of seasonings from a sausage manufacturer? i have not made sausage yet but am a expert on eating hot guts- Texas sausage with bbq sauce - see pic below?

http://thebarbecuemaster.net

We didn't buy pre mixed seasonings. I just used the recipes in the Charcuterie book.

sent from my phone

GL-BBQ · 02-19-2013, 08:06 PM

looks great

Pyle's BBQ · 02-19-2013, 10:06 PM

The sausages look great. Depending on where you live in DM, you should get a sausage stuffer from Scheels, Bass Pro Shop, or Sportsman's Warehouse. They all carry nice SS stuffers. You can get a 5# one for about $150.

02-18-2013, 12:42 PM	#1
CYvilEng Got Wood. Join Date: 09-03-12 Location: Des Moines, IA	Hot Dogs and Andouille Pr0n My valentines gift from with wife was meats to make hot dogs and sausages with. I had 1.5lbs of beef short ribs, 2lbs chuck roast, and 2lbs of pork shoulder. I decided to make hot dogs and andouille from the recipies in Charcuterie by Ruhlman. I used the kitchenaid grinder attachment for grinding and stuffing. The stuffing was not the most enjoyable hours spent. However, it all tasted good so I guess it was worth it. I am trying to get better at remembering to take pics but sometimes I got to excited and the "good" parts and don't get a pic. chuck roast before cutting up Short ribs in the process of being cut up Now all the grinding and freezing and grinding and freezing and food processoring and sampling and freezing and stuffing steps got skipped for getting a picture. I hope you'll believe they happened Everything hanging in the fridge. Hot dogs in hog casings on the left. Hot dogs in sheep casings in the middle. And andouille in hog casing on the right. They hung out in the fridge overnight. All the links are getting ready to be smoked. I used my gasser for the smoker. I was running at 160-180 temps and trying to use my AMNPS for smoke. I got excited again and missed some action shots in the smoker. The whole tray ended up catching on fire. I normally have it up higher and it works good but the sausages hung down too far You'll notice I switched to putting the pellets in a foil pouch to finish the smoking. The andouille was ready to come out. We had the large hot dogs for dinner. Just a bun and meat for me. I'm weird, I know. Nothing beats hot dogs and left over crab rangoons Surprisingly they went well together. We had a heck of a time stuffing with the kitchenaid stuffer but it ended up working out ok. After finding there was a burr on the ends of the stuffer tubes I sanded it off and we quit getting rips in the links. It was a pain the keep stuffing the meat into the grinder attachment. Instead of coming out the business end it spent most of the time oozing up then I would keep touching it and warming it up and it would get softer and mushier. One of these days I see an upgrade in the future.

02-18-2013, 12:45 PM	#2
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	Very nice! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

02-18-2013, 12:45 PM	#3
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Great job!! They look delicious! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

02-18-2013, 04:01 PM	#4
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Sure looks good from here. Did the fat dripping catch the pellets on fire? __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-18-2013, 04:07 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Sure looks good, like real hot dogs __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

02-19-2013, 06:44 AM	#7
jacksedona Take a breath! Join Date: 03-11-12 Location: phoenix,arizona	eating sausage looks great did you use any kind of seasonings from a sausage manufacturer? i have not made sausage yet but am a expert on eating hot guts- Texas sausage with bbq sauce - see pic below? http://thebarbecuemaster.net __________________ alan weber smoker,one touch,go anywhere,masterbuilt

02-19-2013, 06:49 AM	#8
Fatback Joe Babbling Farker Join Date: 01-07-08 Location: Memphis, TN	Nice job. That kitchen aide stuffer takes all the fun right out of making sausage. I think I used it twice before kicking it to the curb. __________________ FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication

02-19-2013, 06:17 PM	#9
Hog Knows what a fatty is. Join Date: 11-07-12 Location: Leesburg, OH	Looks awesome!

02-19-2013, 08:06 PM	#11
GL-BBQ Full Fledged Farker Join Date: 02-24-12 Location: Hightown, CO	looks great

02-19-2013, 10:06 PM	#12
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	The sausages look great. Depending on where you live in DM, you should get a sausage stuffer from Scheels, Bass Pro Shop, or Sportsman's Warehouse. They all carry nice SS stuffers. You can get a 5# one for about $150. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ