Andouille..

[sam3]

Man, I was clean out of the stuff. I had a free weekend, the weather was good and it was game on.

Cut up two pork butts.
http://i120.photobucket.com/albums/o164/sam3_album/b1489b9be8c9c605f8d1f307ebf933a5_zpse202e62c.jpg

I used this recipe (kinda...http://www.smoked-meat.com/forum/images/smilies2/lol.gif)
http://www.nolacuisine.com/2005/11/1...ausage-recipe/ (http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/)

The good stuff.
http://i120.photobucket.com/albums/o164/sam3_album/72c9c3fdcd000cf9f25b726706091b5e_zps46034f9f.jpg

What's that stuff on the right side of the plate? That would be a hot pepper blend called "Smitty's" given to me by Richtee. About 3 TBS. http://www.smoked-meat.com/forum/images/smilies2/bounce.gif

So I made up 10 lbs and stuffed into hog casings.
I have never used my 22.5 WSM for smoking sausage before, but wanted to try it. I bought this after I saw a member at another forum using it for a sausage cook.
Amazon.com : Weber 7472 Expandable Smoking Rack, 18-Inch : Grill Racks : Patio, Lawn & Garden@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41Hooz1CI3L.@@AMEPARAM@@41Hooz1CI3L

I made a 2 x 2 x 1 ring of KB with three pecan chunks in the bottom of the WSM. Added 10 lit and let it settle in at 150 degrees.
Smoked them for 3 hours at 150, then bumped it up to 175 until I reached an IT of 153. Ice bath, bloom and refrig overnight.

And this is what I got.
http://i120.photobucket.com/albums/o164/sam3_album/be5f1607f760c15244c40a25c7400688_zps754d3714.jpg

I love the smell of the charcoal and wood with these.

Time for a tester before vac sealing. I tossed this on the kettle with some other things I was making.

Money right there.
http://i120.photobucket.com/albums/o164/sam3_album/16335d22c504c707b98206eba94467ee_zps5f4ac657.jpg

By far, this is the best Andouille I've ever made. The recipe is great by itself too, I just like experimenting.
Looking forward to that first cool fall day and some homemade Gumbo! http://www.smoked-meat.com/forum/images/smilies/sausage.gif

Thanks for looking at my sausage. http://www.smoked-meat.com/forum/images/smilies2/wave.gif

[IamMadMan]

Awesome, thanks for sharing ...

[Wickedcajun]

Why wait??? Gumbo NOW!! Looks Tres Bon!!

[Nvoges]

Man, that looks fantastic!

[TBASS]

Man that looks great. Thanks for sharing your cook as well as the link to the recipe. Love me some gumbo.

[c farmer]

Man, you are gonna make me get into stuffing.



They look great.

[Grimm5577]

Man that looks great, thanks for the recipe I'll have to give that a try on my next sausage batch :)

[BKish25]

An essential part of a Cajun pizza: Andouille, crawfish tails, red onions, smoked Gouda cheese.

[MartinM]

Nice!
I should learn to make this!
I love using this sausage in red beans. I like to add thick slices at the end of the process.

I'm hungry already..

[Shagdog]

Looks killer Sam! Did you do what the recipe says and let the meat sit after you seasoned it for 1-2 days? I always seem to skip that step. I figure if you mix it well enough, it can sit once its in the casing.. But I have no patience.

That Nola recipe has been on my to do list for a while. Last time I did Len Poli's recipe. I'm curious to try another. You may have just talked me into this one.. Thanks for posting!

[jsperk]

That looks awesome. I have had the site saved and been wanting to try that recipe.

[NickTheGreat]

Darn you. You make me want to do this! :doh:

[TroyA65]

Very well done!!:clap2:

[sam3]

Looks killer Sam! Did you do what the recipe says and let the meat sit after you seasoned it for 1-2 days? I always seem to skip that step. I figure if you mix it well enough, it can sit once its in the casing.. But I have no patience.

That Nola recipe has been on my to do list for a while. Last time I did Len Poli's recipe. I'm curious to try another. You may have just talked me into this one.. Thanks for posting!

Thanks Shag!

Nah, I have no patience either. :heh:
I add all the ingredients to the water w/cure in it and whisk it well. Then add the slurry to the ground pork. I mix by hand really well. 3-5 minutes.

I doubled the paprika with this batch, and it gave it the nice deep color I was looking for.
Give it a go!

[jham0077]

Looks pretty good!

Do you like the smoke rack? I wonder if it would work in a drum?

[sam3]

Looks pretty good!

Do you like the smoke rack? I wonder if it would work in a drum?

I do like it. This was 10lbs I made, and I easily could have added another 10.
I like that a lot.

You might have to drill and add some cap bolts and nuts for the rack to fit in your drum. Shouldn't be a big deal, I don't think.

I have a 22.5 WSM. This rack set right on the tabs where the top grate goes.

[pigville porkers]

Man must be fate, I have all the ingrediants just sitting and waiting to be made and already had this planned out for this weeked, And I also picked up that same rack for my WSM. Only thing I am trying diffrent is using deer burger and pork butt mix. Hope mine turns out that good...

[sam3]

Man must be fate, I have all the ingrediants just sitting and waiting to be made and already had this planned out for this weeked, And I also picked up that same rack for my WSM. Only thing I am trying diffrent is using deer burger and pork butt mix. Hope mine turns out that good...

Nice! Please make a post after you make it.
That sounds like a great combination. :thumb:

[jham0077]

I do like it. This was 10lbs I made, and I easily could have added another 10.
I like that a lot.

You might have to drill and add some cap bolts and nuts for the rack to fit in your drum. Shouldn't be a big deal, I don't think.

I have a 22.5 WSM. This rack set right on the tabs where the top grate goes.

Good to know. I have a this style adjustable brackets in mine. Best mod to do to a drum with a flat lid.

https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcT3BUymf4Co14ZuzPx3E0npbPdE7bbwr bh9_cT97nQndHS0NkR29ACGVDCu

There's 4 of them equal spaced.

[oifmarine2003]

Thats a beaut!

I never let it sit either when I make sausage

[gtr]

Fantastic! I've been on a sausage making hiatus since I brought a whole bunch back from a trip to TX, but I'm about out and I'm looking forward to getting back to it. Andouille is by far one of my favorites to make - makes good fatties too! Instead of water to mix the spices I've been using smoked pork stock from bones from whole hog cooks or the bones of shoulder cooks - works great!

Very nice job there and you've got me inspired!

[TonyA]

https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/10256512_10152340578453361_1244297813023945767_n.j pg?oh=cc696e9d19484626cbeab9d83ff8b2d1&oe=548BAB2F&__gda__=1422931280_ca0061eac812a3b66aaee497a6155bc 3

I've done this recipe as well. Best Andouille I've ever had. Your grind looks nice! I am going to skip the hand cut next time!

[sam3]

https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/10256512_10152340578453361_1244297813023945767_n.j pg?oh=cc696e9d19484626cbeab9d83ff8b2d1&oe=548BAB2F&__gda__=1422931280_ca0061eac812a3b66aaee497a6155bc 3

I've done this recipe as well. Best Andouille I've ever had. Your grind looks nice! I am going to skip the hand cut next time!

I totally hear ya on that Tony. I only hand cut when I know I'm laying it out on a platter, usually the dried cured Salami's.
Everything else gets ground.

[cowgirl]

Looks excellent Sam!! I'll be sure to give that recipe a try. Thanks for the post and the link! :thumb:

[TonyA]

did you hang the links to dry before you smoked them? I went by the book - that was my freshman effort. Cutting down time is a win.

[sam3]

did you hang the links to dry before you smoked them? I went by the book - that was my freshman effort. Cutting down time is a win.

Yes, I always let them dry for an hour before introducing smoke.

[sam3]

Looks excellent Sam!! I'll be sure to give that recipe a try. Thanks for the post and the link! :thumb:

Thanks Jeanie! :hug:

I turned the heat up on this batch, and I was really happy with it. Not set your mouth on fire hot, but real nice heat & flavor on the finish.
I really like the added Paprika too.

This will probably be my go-to recipe moving forward. Give it a try!