Sausage making tips

Get a dedicated sausage stuffer. I have a hand crank one and it works great and makes stuffing the sausage so much easier than using the grinder.

Gotcha. For smoked sausage, I suggest smoking at 170-220 and then raising temp if you need to at the end. I would not suggest a cold smoke, but if you’re reading an online instruction that tells you how, go for it. I could understand lower temps if you’re trying to do a super smoky andouille but definitely not for any other smoked sausage.

Make sure you use nitrite to cure (Prague powder, curing salt, etc).

The best suggestion I can offer, since it’s your first time, is to just smoke your first batch at 170-220 until you get an internal temp of 160. You may need to kick up the heat at the end to get it to the final temp. Pull it off and give it a cold water wash. Don’t try to get fancy on the first cook, just cook it. Then try fancier methods after that.

Enjoy the sausage making. Let us know how it comes out. Happy to share any knowledge or advice.

quote:

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hot smoke after the cold smoke.

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This is a good technique for imparting the assertive smoke flavor that Andouille is known for.

Definitely use hog casings.

Here's a thread with good info. LINK

I will loop it! I have a hook rack for my smoker. I was considering drying it in the smoker too if weather allows. It’s a convenient box to use

I was working with what I had on hand.

Besides, there's absolutely nothing wrong with smoking sausage in a coil, if you know what you're doing, and I know what I'm doing.

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Old fashioned way to make andouille. Chop with a knife and use a cut funnel to stuff.

I made a batch of andouille for the 1st time a few weeks ago. Very pleased with the results! I used a combination of several recipes from the LaPlace area and other cookbooks, keeping it simple like I remembered growing up.

Normally beef middle casings are used. I didn’t have that and used large hog casings 42-45 mm size. Got those from Walton’s. Normally the grind is done with a 3/4 (18 mm) grind disc. I used a 1/2 (12 mm) plate and got a good coarse grind.

10 lb of Boston Butt with most of back fat removed and saved for other recipes. Cut pork in to manageable chunks to fit in grinder. Partially froze the pork chunks and ground.

69 g salt, 15 g cayenne pepper, 10 g coarse black pepper, 2 g paprika, 3 tablespoons finely chopped fresh garlic, 2.6 tsp Cure, 2 cups cold water. I added a cup Soy Pro binder. No idea if the markets in LaPlace do that.

Mixed all and stuffed casings. Let links sit overnight in refrigerator to dry. Took out next morning and let them get to room temperature with a fan blowing on them for additional drying. Hung in smoker and cold/hot smoked for 11 hours, starting at 130 for an hour, 140 for 8 hours and between 170-190 gradually raising temp until internal temp reached 155. Placed in ice bath for a few minutes, dried off and refrigerated.

Have used it in gumbo, red beans and eaten a bunch just sliced on crackers.

Have primarily used pre made seasoning mixes for various fresh and smoked sausages. Fun and tasty hobby… Chud’s videos are great and I plan on trying some of the recipes soon.

Agree on the need for a dedicated stuffer. Makes it much easier. Keeping the meat and grinder/stuffer parts very cold also helps the process.

Stuffer

Any hand crank one will do. No need to get specific about brands or models. Find the size and the price you want.

There's a video from a guy in Lafayette making it. Youtube=LINK