www.sausagemaking.org

Here's what I've done so far

measure out the spices



Blocks of semi frozen meat out of the freezer.



Grinder ready, dang now I have to do something about the front of the freezer now.



cutting semi frozen pork chunks to fit through the grinder



all cut up



starting the grind



all done



into the mixer, note the loose texture



all mixed, note the sticky texture of the bind, pepperette mixture



mixed Andouille



on to the stuffer with the pepperettes, and linking



stuffing the Andouille



Smoking planned for tomorrow

Up early and loaing the wood box

cherry



maple



and the Andouille ready to get smokin. see you in about 8 hrs.

Here they are, still in the smoker cooling down



Cooled down and bloomed



all packaged up



just a little taste



tomorrow I'll smoke the pepperettes

Pepperettes going into the smoker this morning



All done time to chill out before de-linking and packaging



I had to try one



Nice amount of heat.

Great work!!!!

Good stuff Big Guy,are you mixing your own spices or are you using a premix for the Andouille?They look excellent.

Andouille -



5 pounds pork butt
1/2 pound pork fat
1/2 cup chopped garlic
1/4 cup cracked black pepper
1 tablespoons cayenne pepper
1 tablespoon chili flakes
1 tablespoon dry thyme
4 tablespoons salt
hog casings)

Cube pork butt into one and a half inch cubes. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pieces. Place ground pork in large mixing bowl and blend in all remaining ingredients. Once well blended, stuff meat into casings in one foot links, using the sausage attachment on your meat grinder. Tie both ends of the sausage securely using a heavy gauge twine. In your home-style smoker, smoke andouille at 175-200F for approximately four to five hours using pecan or hickory wood. The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre. - - - - - - - - - - - - - - - - - - NOTES : Andouille is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175F. Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked. In parts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly slic


Pepperetts


8 Lbs. Pork shoulder
7 Lbs. Venison
6 Tbs. Salt
4 Tbs. Paprika
1 Tbs. Chile powder
1.5 Tbs. Cayenne pepper
1 Tbs. Crushed red Chile flakes
1.5 Tbs. Black pepper
1 Tbs. White pepper
1 Tbs. Prague powder #2
1 Tbs. Mace
1 Tbs. super binder
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
3 Tbs. Ground Coriander
6 Tbs. Milk powder
1 1/2 cups Fermento
1 liter cold water

Grind meats through a fine plate, re grind to mix. Add spices and water, mix well.. Stuff into 22mm collagen casings. Link into 10 “ lengths. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs @150 F. Increase smoker to 175 F and smoke to 155 internal. Allow to cool. Then hang to dry to desired texture..

Thanks for that I am quite lucky as I live in the sugar cane belt and have a ready supply of pecan so have no excuse not to give it a go.

Big Guy

Your "andouille" look absolutely brilliant. The only andouille I know is the French version (andouillette) and taste revolting. Thanks for posting the recipe, shall definately try making those and smoke them in my wood oven.

Terry (C.F)

It all looks great nice job

Fine job on the sticks & sausages Big Guy! I'm waiting for some Pecan to make some Andoullie myself. I hope it comes out as tasty as yours looks.

I tried both these recipes this weekend and my hat's off too BigGuy. Thanks for sharing. Gotta admit I was taken back by the 1/2 cup of chopped garlic but the andoulli turned out wonderful. Made some puerto ricon chickend and rice with andouille and it was a hit.

Glad you liked it To bad I had re-shuffled my photo bucket albums. That won't happen in the future as I now have my albums in order

BigGuy, I just got two more raves about the anduille today. One of them came from the nutrionist at the base and she was wanting the recipe for the rice concoction I made. She wanted to know what it was called. I told her it had no name but she could call it Big Guy's Anduille and Rice or Pork and Feathers whichever she preferred. Of course if the USAF puts in a big order for this for their MRE's I do trust you will toss some change my way.

Since I've had so many compliments on it I thought someone else might want to try it. Here's the recipe.

1 bell pepper chopped
1 onion chopped
1 can of pinto beans
1 can of chopped tomatoes
1 can of black beans
2 chicken breasts cut into pieces
3 sticks of Big Guy's Anduille Sausage sliced thin on 45's.
1 cup of rice (I used yellow)
3 cups of water

In a large stew pot add olive oil and begin to cook the chicken, when chicken is mostly done add peppers and onion and sausage and sautee them.

When they are to your liking add the remainder of the ingredients and be sure to have about an inch of liquid over the mix.

Bring to boil, stirring occasionally. Once boiling turn down to simmer and cover until the rice is done - about 15 minutes. It will look like soup. Without stirring, crack lid to let some of the steam off and let it reduce for about 25 minutes. When its finished the pot should have no visible liquid in it.

Everyone whose tasted it loves it.

Sounds good I'll have to try that.