Weekend Andouille (finished with pics)


 
J

J Graz

TVWBB Super Fan
Well my project for this weekend is to make some andouille sausage. I have made it in the past and skipped the smoking because I did not have one at the time. Now I do. My hope is to avoid the casings since I have always found them to be a PITA. My plan was to Bulk into 1LB parts and basically smoke like you would a fatty. Just sausage nothing else. I would imagine this would work pretty good. Any thoughts would be great. I'll be making about 5Lbs. My other question is that I am out of pecan wood. I have cherry, apple, & oak. which would be the best.
Thanks in advance
Graz
 
After giving this some more thought, because the grind is more corse it might not hold together well. I might have to stuff.
 
can't go wrong with apple
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I saw some silicone wraps for doing this - sausage without casing, but intended to hold the shape while smoking. Have no clue how well they work, but seemed like a good idea.

Hole E Smokes Mats
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I have always found them to be a PITA. </div></BLOCKQUOTE>
How so?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I have always found them to be a PITA. </div></BLOCKQUOTE>
How so? </div></BLOCKQUOTE>

I have tried to do it a few different times. I think part of my problem is just lack of skills. I use the attachment for my Kitchen Aid mixer, and I guess I just have a difficult time trying to feed the sausage into the mixer and twist off links as they come off. I usually put too much in the casing and they burst when cooking or tying off the ends, and when I try not to put too much I end up putting to little. Then I end up just keeping in bulk form and making patties.
 
Well I decided that I would try and stuff. That was a disaster. I think I ripped open more of the casing then was left intact. I truly believe that most of the problem is the stuffer itself. The kitchen aid sucks for doing this. If I do this again I will be buying a real stuffer.
I decided to make the 4-1LB loaves(is that a word?) of sausage and I will do them case-less. They are more or less 1 lb fatties. I'm gonna put a small piece of foil under each one until they set then I will remove it. This can't go any worse so we'll see what happens.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Well I decided that I would try and stuff. That was a disaster. I think I ripped open more of the casing then was left intact. I truly believe that most of the problem is the stuffer itself. The kitchen aid sucks for doing this. If I do this again I will be buying a real stuffer.
I decided to make the 4-1LB loaves(is that a word?) of sausage and I will do them case-less. They are more or less 1 lb fatties. I'm gonna put a small piece of foil under each one until they set then I will remove it. This can't go any worse so we'll see what happens. </div></BLOCKQUOTE>

as the fellow at my sausage store says: "what do you expect? its a grinder not a stuffer." I grind and stuff with a small powered grinder, and I feel your pain. I don't stuff unless I have someone to help me. My wife usually feeds the meat into the grinder, while I work the outflow. If I'm having problems with twisting, I'll just leave it into big coils, its easier to smoke that way anyways.

if you are having trouble with your bind, this is where I find the kitchen aid a necessity. toss a couple pounds in the bowl and mix with the paddle. I've been using this technique ever since I borrowed a mixer. It works great, and to give you an example, I made kabobs out of ground beef and lamb and they held together on a skewer on the grill like it was a solid mass.
 
My Louisiana friends tell me the secret is that they smoke their andouille with pecan and SUGAR CANE. Might try that if you can locate the New Jersey sugar cane fields.
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Well here is the finished pic. Caseless Andouille smoked with apple for about 5 hrs. The temps in the cooker creaped up from about 120* to a high of 190* during the 5 Hr cook. I pulled them at 155* The tase is great. I think it is the best I have ever had. Though all I can get is store bought here. I also included a pic of my first Turkey breast. I put this on after the sausage came off. That was done with cherry and peach smoke. The rub is store bought, Sylvia's poultry rub.

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Thanks
Graz
 
Hey, jgraz-
i'd be interested in your recipe for the andouille. i've been trying different permutations over the years and have found one i like but i'm always up for something different. i'm trying to duplicate jacob's from laplace. last time i was able to use REALLY low temp (since i don't have a cold smoker) and it worked out pretty good. for my andouille i've used some casings from Sportsman's Warehouse marketed for deer sausage. they are relatively short and thick and large in diameter-they held up well when stuffing using my stuffing attachment from my grinder. i've used intestine casings for boudin which is softer and finer and that works pretty well.
 
thanks- i was on the board years ago but had to re-register-plus i had to live without my wsm for about a year !
it's been several years since i was in laplace (pre-katrina) but i think it was NOT Wayne Jacobs (which i guess is the one that is preferred) but i didn't know which one was better at the time. do you have an opinion?
 
Here is the recipe that I use.
5# Pork Butt

Combine the following in a bowl:
2 tsp of Cayenne or more if you like
1 Tbsp Smoked paprika
1/4 Cup Chopped Fresh Garlic
1/8 Cup Fresh Ground Black Pepper
2 Tbsp Kosher Salt
1 Tbsp Fresh Thyme leaves use less if dried
1 tsp Crushed Red Pepper
1/2 Cup Ice Water

I grind half of the pork through a course plate then a 1/4" dice for the rest for texture.
Mix it all together and let it sit at lease 24hrs. Then stuff.
I have always used smoked paprika because I naver had a smoker. Just hoping to get some kind of smokey taste. I still used it this time and I did smoke the sausage. It still tasted great.
Enjoy
Graz
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by jkoehler:
thanks- i was on the board years ago but had to re-register-plus i had to live without my wsm for about a year !
it's been several years since i was in laplace (pre-katrina) but i think it was NOT Wayne Jacobs (which i guess is the one that is preferred) but i didn't know which one was better at the time. do you have an opinion? </div></BLOCKQUOTE>Thought I recalled the name.

Wayne Jacob's (on 5th) does not use nitrates (and so do not ship). Their andouille is dense and smoky. They use beef middlings for casings and smoke ~ 10 hours.

Jacob's (on W Airline) ships. Their andouille is heavy on the nitrates, like andouille from the supermarket. I like both, each having uses appropriate to their style.
 
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