Dustin Dorsey
TVWBB Hall of Fame
Homemade Andouille Sausage
This was my 2nd time making sausage at home. This is the first one I smoked at low heat and used instacure with.
This was my setup for the snake method low heat smoke. This works better if the smoker isn't at 130 in the heat without flame. As it was I was able to keep the smoker at 160 until I let it rise up at the end.
I put the briquets facing the wrong way but it worked anyway. The other way the briquets fall into the next one as they burn.
This was my meat mixture. It was 5 lbs of ground pork butt season with paprika, cayenne, garlic, thyme, salt, etc. I used instacure as well to permit the low smoke temp. I only ran it through the grinder once.
I used the Kitchenaid stand mixer with the grinder and sausage stuffer attachments.
The puppies were getting super impatient with me.
The sausage links.
The setup on the smoker.
After a long slow smoke. It was dark when I pulled the sausages off. I let them get to 160, typically you wanna pull them at 152 to 155.
Yummy sausage links!
Slice piece of sausage. It tasted great with the heavy pecan smoke. They were not too salty and had just enough spice. I froze 2 set of links and hopefully I get to put some in some gumbo when it cools down a bit.
Thanks for looking!
This was my 2nd time making sausage at home. This is the first one I smoked at low heat and used instacure with.
This was my setup for the snake method low heat smoke. This works better if the smoker isn't at 130 in the heat without flame. As it was I was able to keep the smoker at 160 until I let it rise up at the end.
I put the briquets facing the wrong way but it worked anyway. The other way the briquets fall into the next one as they burn.
This was my meat mixture. It was 5 lbs of ground pork butt season with paprika, cayenne, garlic, thyme, salt, etc. I used instacure as well to permit the low smoke temp. I only ran it through the grinder once.
I used the Kitchenaid stand mixer with the grinder and sausage stuffer attachments.
The puppies were getting super impatient with me.
The sausage links.
The setup on the smoker.
After a long slow smoke. It was dark when I pulled the sausages off. I let them get to 160, typically you wanna pull them at 152 to 155.
Yummy sausage links!
Slice piece of sausage. It tasted great with the heavy pecan smoke. They were not too salty and had just enough spice. I froze 2 set of links and hopefully I get to put some in some gumbo when it cools down a bit.
Thanks for looking!
