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boatnut
01-20-2010, 06:33 PM
Well, the andouille sausage came out pretty good. after grinding, mixing and stuffing, I let hang in garage overnight to dry some. (temps between 35 and 42). I put on smoker at noon and smoked at 120 for few hours then bumped to 130. finally kicked up smoker temp to 160 and pulled sausage between 155 and 160. Went into icewater bath then hung for another hour to dry. I cut off a piece to sample and had nice smoke flavor with adequate heat. I pretty much followed the recipe from Nola's cuisine. Should be good in some gumbo or red beans n rice.

Phubar
01-20-2010, 06:35 PM
Dang!:shock:


:eusa_clap

Bogus Chezz Hawg
01-20-2010, 06:37 PM
It would be good on my plate too! Nice job!

Cast Iron Chef
01-20-2010, 06:39 PM
Looking good from here!:tongue:

Kevin
01-20-2010, 06:44 PM
Looks great Mike. I've been using that recipe for awhile and like it.

Capn Kev
01-20-2010, 06:51 PM
Booooiiiinnnnng! :eusa_clap

CajunSmoker
01-20-2010, 06:51 PM
beautiful. i love that recipe:!:

SirPorkaLot
01-20-2010, 06:58 PM
I would like to file an official complaint with the mods of this board.

When I joined this site I owned one smoker & one grill, and was perfectly content to fark around in my backyard with a little Q and some steaks.

I now own multiple smokers & grills, started curing & smoking my own meat, and also now own a meat slicer to get my homemade bacon & pastrami to the thickness I prefer.

Now with all these threads on sausage, and this farkin fantastic looking pron posted by boatnut, I have to go purchase a a meat grinder/sausage stuffer, and a vertical smoker to properly hang my sausage.

back in the day i am pretty sure my drug habit was cheaper :shock:

Buster Dog BBQ
01-20-2010, 07:06 PM
that looks awesome.

Mad Max
01-20-2010, 07:07 PM
andouille looks great. Thanks for sharing.

bassbuster33
01-20-2010, 07:25 PM
That looks outstanding. I love andouille.

Meat Burner
01-20-2010, 07:40 PM
What recipe are ya all talking about? I have apparently missed something here. That's prolly not a new thing.

Smokinrubcom
01-20-2010, 07:41 PM
Oh yeah!!! My fav - andouille!!!

Kevin
01-20-2010, 07:44 PM
What recipe are ya all talking about? I have apparently missed something here. That's prolly not a new thing.

I pretty much followed the recipe from Nola's cuisine. Should be good in some gumbo or red beans n rice.

We talked about it awhile back. Here is a link:
http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/

Meat Burner
01-20-2010, 07:56 PM
Thanks Kevin. I was lost as to what was going on in this thread. Appreciate it bro.

NorthwestBBQ
01-20-2010, 08:07 PM
Do you have any other pics?

EatonHoggBBQ
01-20-2010, 08:15 PM
Looks Deeeeeeeeeeelicious. Nice job.

biffleg
01-20-2010, 08:19 PM
Man that looks good Boatnut!!!

landarc
01-20-2010, 08:20 PM
very nice sausages, gumbo is a calling me thinks.

SmokinAussie
01-20-2010, 08:59 PM
Ohhhh Man! Send em over here!

BBQ Grail
01-20-2010, 09:01 PM
Dang!:shock:
:eusa_clap

You said it!

boatnut
01-20-2010, 09:09 PM
Do you have any other pics?

sorry bro, i took a few and posted the best one then deleted the rest :( why?

landarc
01-20-2010, 10:01 PM
Cause a full pron layout is always better than just one quick shot. Gotta have more than the fold out.

NorthwestBBQ
01-20-2010, 10:03 PM
Cause a full pron layout is always better than just one quick shot. Gotta have more than the fold out.

Word.

boatnut
01-20-2010, 10:24 PM
Cause a full pron layout is always better than just one quick shot. Gotta have more than the fold out.

we talkin' the money shot or???? :biggrin: If my lame photography skills/camera were like Rick's or Cowgirl's , then i'd post more...sorry guys...ya get what ya get. :)

deguerre
01-20-2010, 10:28 PM
Hey, it still worked for me!:cool:

bingo1912
01-20-2010, 11:02 PM
I would like to file an official complaint with the mods of this board.

When I joined this site I owned one smoker & one grill, and was perfectly content to fark around in my backyard with a little Q and some steaks.

I now own multiple smokers & grills, started curing & smoking my own meat, and also now own a meat slicer to get my homemade bacon & pastrami to the thickness I prefer.

Now with all these threads on sausage, and this farkin fantastic looking pron posted by boatnut, I have to go purchase a a meat grinder/sausage stuffer, and a vertical smoker to properly hang my sausage.

back in the day i am pretty sure my drug habit was cheaper :shock:

WAAH!
Deal with it,,,,,,, LMAO!

NorthwestBBQ
01-20-2010, 11:26 PM
we talkin' the money shot or???? :biggrin: If my lame photography skills/camera were like Rick's or Cowgirl's , then i'd post more...sorry guys...ya get what ya get. :)

No problem with your Photo skillls at all, boatnut.

No my friend, we are talking about more pics of the whole process, like this:

http://www.bbq-brethren.com/forum/showthread.php?t=75849&highlight=sausage+making

http://www.bbq-brethren.com/forum/showthread.php?t=75873&highlight=sausage+making

Rick and Cowgirl both take several pics like this in their posts too.

chambersuac
01-21-2010, 10:21 AM
that's a beautiful sausage!!!