Dustin Dorsey
TVWBB Hall of Fame
I decided to make some andouille sausage because the brand I like is no longer available around here
I rounded up the usual suspects.
Cubed up some pork butt and some rib trimmings. I also used some loin fat that I got from my butcher.
This is my worksheet. I went a little overboard on the thyme. The recipe called for 0.2% and I inexplicably used .25%.
When I taste tested it, the thyme was pretty strong. Hopefully freezing the sausage mellows it out. I would also
probably bump up the cayenne on my next batch.
I used the bigger die on the kitchenaid grinder attachment.
Ground meat.
My snake for the WSM. I should have made it about 8 briqs longer. I had to add some charcoal at the end. I used pecan chunks as is traditional for andouille.
Casing ready to go. I added 10% water and hand mixed the ground sausage until tacky.
Hanging sausage.
I cooked the sausage to 153. I ran the wsm for about 4 or 5 hours at 150 and then bumped to 180 to finish.
I gave the sausage a water bath and packaged it. I plan on using this for some chicken andouille gumbo. Next weekend I'll probably make a few batches of chicken stock.