Smoked Andouille (pron)

SmokinAussie · 06-24-2011, 07:53 PM

G'Day Bruces'

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....

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

Saiko · 06-24-2011, 08:00 PM

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!

Boshizzle · 06-24-2011, 08:02 PM

Nicely done, bro, congrats!

bluetang · 06-24-2011, 08:03 PM

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

.

Qing · 06-24-2011, 08:04 PM

yep. great looking cook

A little rain forest blend spice would have worked nice in there too

smokeyokie · 06-24-2011, 08:34 PM

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

mn_big_dog · 06-24-2011, 08:48 PM

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

NUMMY!!!

boatnut · 06-24-2011, 08:53 PM

nice job dude!!!

fingerlickin' · 06-24-2011, 10:41 PM

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!

Cajunator · 06-24-2011, 10:53 PM

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.

Whitfield · 06-24-2011, 10:55 PM

Awesome! Love the Boerewors! I make it often.

gtr · 06-24-2011, 10:59 PM

That's serious, sir! Looks fantastic - nicely done!

I really enjoy making sausage as well and it doesn't really get much better than andouille. Well executed & most impressive!

cameraman · 06-24-2011, 11:03 PM

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

Ross in Ventura · 06-25-2011, 12:35 AM

Great looking Sausage Bill, well done

Ross

SmokinAussie · 06-25-2011, 02:28 AM

Quote:

Originally Posted by Cajunator

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.

The skewered one was the Boerewars sausage.

All the straight ones were the Andouille!

Cheers!

Bill

06-24-2011, 07:53 PM	#1
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	Smoked Andouille (pron) G'Day Bruces' 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.... 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 __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

06-24-2011, 08:00 PM	#2
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA Downloads: 0 Uploads: 0	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! __________________ Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm

06-24-2011, 08:02 PM	#3
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Nicely done, bro, congrats! __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

06-24-2011, 08:03 PM	#4
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Dang Bill, you may joke and kid, but you don't play! That looks great. Love the skewered too, grande. __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

06-24-2011, 08:34 PM	#6
smokeyokie is one Smokin' Farker Join Date: 04-26-11 Location: Vinita, OK Downloads: 0 Uploads: 0	DUDE!!!!!! "they is some cajun blood in them veins" nice job __________________ open brick fire pit weber smokey joe with homemade WSM 2 weber kettle maverick ET 732 1 really, I mean really UGLY Drum Smoker super fast RED and BLACK thermapens _____________________ Billy"Smoke on Brothers and Sisters"

06-24-2011, 08:04 PM	#5
Qing Knows what a fatty is. Join Date: 01-21-11 Location: Franklin, NC Downloads: 0 Uploads: 0	yep. great looking cook A little rain forest blend spice would have worked nice in there too

06-24-2011, 08:48 PM	#7
mn_big_dog On the road to being a farker Join Date: 01-28-10 Location: Dodge Center,MN Downloads: 0 Uploads: 0	Pretty sure that's the best looking thing I've seen all day....and I spent the day at the pool. NUMMY!!!

06-24-2011, 08:53 PM	#8
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio Downloads: 0 Uploads: 0	nice job dude!!! __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM Continue the Revolution=CampaignForLiberty.org

06-24-2011, 10:41 PM	#9
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	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!

06-24-2011, 10:53 PM	#10
Cajunator Knows what a fatty is. Join Date: 06-16-11 Location: Louisiana Downloads: 0 Uploads: 0	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.

06-24-2011, 10:55 PM	#11
Whitfield Knows what a fatty is. Join Date: 04-12-11 Location: GA Downloads: 0 Uploads: 0	Awesome! Love the Boerewors! I make it often. __________________ COS, 22.5" OTG, Primo XL, mini WSM, STICK BURNER

06-24-2011, 10:59 PM	#12
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	That's serious, sir! Looks fantastic - nicely done! I really enjoy making sausage as well and it doesn't really get much better than andouille. Well executed & most impressive! __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

06-24-2011, 11:03 PM	#13
cameraman is One Chatty Farker Join Date: 08-30-09 Location: Nashville, TN Downloads: 0 Uploads: 0	Man, that is SOME chow. How many pounds of meat did you grind? Was it rib trimmings? __________________ Dave Photography is my passion, truth my obsession. No wait, Stieglitz said that. 22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp.

06-25-2011, 12:35 AM	#14
Ross in Ventura is One Chatty Farker Join Date: 05-16-08 Location: Ventura, California Downloads: 0 Uploads: 0	Great looking Sausage Bill, well done Ross __________________ My Blog:http://grillingandsmoking.blogspot.com/ Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and ET-732

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