www.sausagemaking.org

Posted: **Fri Oct 15, 2010 1:07 am**

I made a 25# batch of andouille today.

Stuffed and linked

into the smoker

almost done

ready to eat and package.

the recipe

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)

Grind meat, add spices, mix thoroughly, stuff into hog cases, link, put in smoker @120f (no smoke) for a couple of hours, increase temp to 170 and smoke until internal of 150 F, let cool , place in the fridge overnight, package.

Posted: **Fri Oct 15, 2010 3:44 pm**

Superb, I must get back into hot smoking sausage, I've not done any for a while.

Phil

Posted: **Fri Oct 15, 2010 6:12 pm**

It looks superb Big Guy!

There is only one question, what happens to all you produce?

Kind regards,

Pieter

Posted: **Fri Oct 15, 2010 6:55 pm**

They don't call him Big Guy for nothing! :lol:

Posted: **Fri Oct 15, 2010 7:07 pm**

wheels wrote:They don't call him Big Guy for nothing!

Posted: **Fri Oct 15, 2010 8:11 pm**

ok, i could expect that one.....

Posted: **Fri Oct 15, 2010 11:08 pm**

wheels wrote:They don't call him Big Guy for nothing!

Very true. LOL
A lot goes to my son and two daughters all grown up and gone, but they still like dads special treats. I have a few friends who get some samplings too.

Posted: **Fri Oct 15, 2010 11:31 pm**

You'll have a bunch of Cajuns show up soon.

Posted: **Sat Oct 16, 2010 11:37 pm**

NCPaul wrote:You'll have a bunch of Cajuns show up soon.

Cajuns are just displaced Canadians anyway.

Posted: **Wed Oct 20, 2010 1:02 am**

Big Guy wrote:
NCPaul wrote:You'll have a bunch of Cajuns show up soon.

Cajuns are just displaced Canadians anyway.

I thought Canadians were just Cajuns that got lost in the bayou and wound up a little far north. :lol: