Andouille Sausage first try

[zippy12]

used a 15% coarse grind - 10lbs total so I doubled the recipe below and put nutmeg instead of mace...
View attachment 139053

get a real stuffer.

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Kitchen Aid attachment is a head ache!! see the one odd colored link below
View attachment 139055

followed this recipe
******************************************
Andouille Sausage Recipe
5# Pork (I used around 4 lbs the first time and it was very spicy but it mellowed after smoking. This time i used 4.5 lbs of pork plus .5 lb of fat since the pork was fairly lean) I used heaping measures of the following with the 5 lbs of meat.
2 tsp of Cayenne or to taste
1 Tbsp Paprika
1/4+ Cup Chopped Fresh Garlic
2 Tbsp Fresh Ground Black Pepper
3 Tbsp Kosher Salt
1 Tbsp Fresh Thyme leaves, chopped
1 tsp Crushed Red Pepper
2 g Mace
2 g Cloves
1 g Allspice
3 g Dry Mustard

Mix the following in the water and add to meat mixture (I did this after it was ground and was mixing in the mixer)
1 tsp Pink Salt (Instacure #1)
1/4 Cup Water and 1/4 Cup of dry red wine

Add spices and meat (cut in "grindable" chunks)
Refrigerate for 1-2 days.
Chop half/third of the meat into 1/4 inch pieces and grind the other half . Mix the two together with the water-wine-pink salt solution.
Smoke with Pecan and/or Oak (total smoke time was about 5 hours)
I smoked this at 135º F for 2 hours, then increased the heat to 175 º F until internal temp of sausage is least 150 degrees. Cool in ice bath, then hang until dry for about an hour. Refrigerate overnight then vacpac.
***********************************************************

chillen and drying will smoke on Sunday 71 degree in Virginia Beach

 

[jimstocks53]

The Kitchen Aid attachments have terrible Amazon reviews. Numerous people have had to replace their base unit using the branded sausage attachments.

 

[Retired RailRoader]

Nicely done Sir! I'm waiting for the taste results and a cross section pic after cooking.

 

[zippy12]

Smoke Times

looking at following this for temps in my 30gal UDS


FSIS Guidance on Safe Cooking of Non-Intact Meat Chops, Roasts, and Steaks April 2009
Temp °F / Time for 5.0 log Reduction
Unit Time
130.......... .86 min.
131 ...........69 min.
132.......... 55 min.
133.......... 44 min.
134............ 35 min.
135............. 28 min.
136 ..............22 min.
137 ...............18 min.
138 ...............14 min.
139............... 11 min.
140 ..............9 min.
141.............. 7 min.
142 .............6 min.
143 .............5 min.
144 .............4 min.
145 .............3 min.
146 ..............130 sec.
147.............. 103 sec.
148 ..............82 sec.
149 ..............65 sec.
150............... 52 sec.
151................ 41 sec.
152................ 33 sec.
153 ................26 sec.
154 ................21 sec.
155 ................17 sec.
156 .................14 sec.
157 ..................11 sec.
158 ...................0 sec.
159 ....................0 sec.
160 ....................0 sec.
The required lethalities are achieved instantly when the internal temperature of a cooked meat product reaches 158 °F or above. Humidity must be considered when using this Time/Temperature table.
This Time/Temperature table is based on Thermal Death Curve for Salmonella in Beef Emulsions in tubes (Derived from Goodfellow & Brown1, 1978) Regulatory Curve obtained from Jerry Carosella, Deputy Director, Microbiology Division, Science and Technology. All times that were a fraction of a minute or second was rounded up to the next whole number (e.g., 16.2 seconds for 155 °F was round up to 17 seconds).
________________________ 1. Goodfellow, S. J. and W. L. Brown. 1978. Fate of Salmonella Inoculated into Beef for Cooking. Journal of Food Protection. 41:598-605.

 

[Fatback Joe]

Looking good!

That KA stuffer should be outlawed.

 

[legendaryhog]

Ya, any stuffer with an auger will emulsify (like a hot dog) your sausage. Too much friction. Bet it will taste fine in some gumbo though. It all looks good!

 

[Jason TQ]

looking at following this for temps in my 30gal UDS


FSIS Guidance on Safe Cooking of Non-Intact Meat Chops, Roasts, and Steaks April 2009
Temp °F / Time for 5.0 log Reduction
Unit Time
130.......... .86 min.
131 ...........69 min.
132.......... 55 min.
133.......... 44 min.
134............ 35 min.
135............. 28 min.
136 ..............22 min.
137 ...............18 min.
138 ...............14 min.
139............... 11 min.
140 ..............9 min.
141.............. 7 min.
142 .............6 min.
143 .............5 min.
144 .............4 min.
145 .............3 min.
146 ..............130 sec.
147.............. 103 sec.
148 ..............82 sec.
149 ..............65 sec.
150............... 52 sec.
151................ 41 sec.
152................ 33 sec.
153 ................26 sec.
154 ................21 sec.
155 ................17 sec.
156 .................14 sec.
157 ..................11 sec.
158 ...................0 sec.
159 ....................0 sec.
160 ....................0 sec.
The required lethalities are achieved instantly when the internal temperature of a cooked meat product reaches 158 °F or above. Humidity must be considered when using this Time/Temperature table.
This Time/Temperature table is based on Thermal Death Curve for Salmonella in Beef Emulsions in tubes (Derived from Goodfellow & Brown1, 1978) Regulatory Curve obtained from Jerry Carosella, Deputy Director, Microbiology Division, Science and Technology. All times that were a fraction of a minute or second was rounded up to the next whole number (e.g., 16.2 seconds for 155 °F was round up to 17 seconds).
________________________ 1. Goodfellow, S. J. and W. L. Brown. 1978. Fate of Salmonella Inoculated into Beef for Cooking. Journal of Food Protection. 41:598-605.

You have pink in it though right?

 

[Jason TQ]

Ya, any stuffer with an auger will emulsify (like a hot dog) your sausage. Too much friction. Bet it will taste fine in some gumbo though. It all looks good!

Ya agree, and that kitchenaid grinder is a pretty tight space with lots of friction in there.

Even my larger grinder can emulsify, typically when stuffing so I got the dedicated stuffer. Sticking the meat in the freezer for an hour can really help negate all the heat from the friction. Still all looks really good!

 

[Big George's BBQ]

Looks good to me Looking forward to your reviews

 

[zippy12]

The smoke is on!

Jason TQ: Yes I used 2 tsp Cure 1 to 10lbs meat

View attachment 139117

View attachment 139118

 

[IamMadMan]

That KA stuffer should be outlawed.

LOL.... My thoughts for years.

I had one when i made my first batch of sausage about 12 years ago. Worked ok because I didn't know any better until I tried to make a slightly larger batch. Then I understood the need for a stand alone stuffer.

 

[Jason TQ]

Jason TQ: Yes I used 2 tsp Cure 1 to 10lbs meat

View attachment 139117

View attachment 139118

Then you can smoke them lower for a longer time period if you want. If cold smoking that is. When I smoke andouillie I'll go around 100-125 for a couple of hours then up temp to 170'ish to get the sausage to 155 internal.

 

[zippy12]

Jason TQ

I was figuring 4 hrs low then ride the internal to 155 - 160

Sound ok?

 

[Jason TQ]

Jason TQ

I was figuring 4 hrs low then ride the internal to 155 - 160

Sound ok?

Ya, its fun to play around and see what you like. Looks good to me :-D

 

[frognot]

Looks great!

 

[jsperk]

Looks real good. I need to dig out my sausage stuffer.

 

[zippy12]

ok then

This event fail in a bad way.

First were the UDS temps. I reused some charcoal and I think this made getting temps down near impossible. Then when it did keep temp is was 150F which I could live with but sausage temp kept creeping up.

when it hit 147F I let it go to 158F and iced it

My second fail was the links being long. links should not hang below the top down burn chamber. Half sausage (top) looked great. Bottom still not done.

Live and learn. To avoid any botulism I opted to discard and try again another day. Hope your smoke goes better than mine!!!!

 

[robert-r]

Thanks for the thread & update. I'm just getting into making sausage & appreciate the information you & others have offered.