Great video! I have always wondered how to make andouille. Also that is a really cool pit you have, did you build it yourself? If so where did you get the plans for it?
What kind of grinder do you use? I almost burned out my kitchen aid trying to grind 13 lbs of meat today so I need to upgrade. Also, what kind of stuffer is that?
I must say I just love watching you make these sausages I have seen all your videos 5 or more times. I have went out an purchased my 20lb mixer, 10lb stuffer, food processor, recipe books, training videos and all, the next thing is to invest in all my seasonings, spices,cures and a great big old smoker. But when say I'm not bragging and you love when a plan comes together I can't seem to stop laughing. Please keep up the good work I think I'm your biggest fan. LOL
I must say I just love watching you make these sausages I have seen all your videos 5 or more times. I have went out an purchased my 20lb mixer, 10lb stuffer, food processor, recipe books, training videos and all, the next thing is to invest in all my seasonings, spices,cures and a great big old smoker. But when say I'm not bragging and you love when a plan comes together I can't seem to stop laughing. Please keep up the good work I think I'm your biggest fan. LOL
McCracklin... this IS ANDOUILLE. Granted, I don't make mine w/high fat. What you are making is smoked sausage. Andouille is typically not made with beef casings because Andouille is a pork based product and a pork sized casing comes from a pig... and you get the raw materials traditionally at hog killing time.
I understand. I'm a young man myself so i should be more concerned about it, but i love the flavor it adds. But still great recipe, thanks for that and once i get my smoke house built, im gonna use this :)
Yea I know, especially with sausages like pepperoni and sopressata - but look at me, I'm a pear! (then again, "pear" is a shape, so I guess I stay in shape.)
Wow, looks great. What temp do you run your smoker at? Also, how long did you smoke the sausages for? Oh and one more question, do you trim any of the fat off the pork before you grind it?
Temp? Depends but 175 to 225 seems to work. This is solid fuel fired so there is some variation. Not as much as you would expect but some.
Time? I don't remember exactly, about an hour or so. I cooked them more to color and consistency than time to be honest.
Fat? No, I make most pork sausage from whole pork butts and on average they (supposed experts) claim pork butts are 15% typical fat to meat. That is generally much, much less fat than commercial processors put in theirs.
I don't know what individual stores do. In my area grocery stores like Publix will do grinds (at least of beef).
I use pork butts for two main reasons 1) I generally can catch them (USDA inspected) on sale pretty reasonable and 2) the fat content stays (I figure 10-15% lately) they say about 20%.
As a general rule, there is just so much fat on the animal that even with "whole hog" sausage we find significant shrinkage in the patty.
A company that doesn't use the two hams (i.e. not whole hog) may be half meat and half fat. I have not done any scientific lab tests but there are a brand or two out there I'd swear was about 65% fat.
And, if you see me actually on camera (try to stay off :) don't want to ruin a good appetite) you see I could probably do with a little fat reduction in the diet.
If you can find ground pork in your store, my advice would be simply to ask about the fat ratio. You'll know when it cooks.
I have been getting casings of Texas at Allied Kenco. I talk to a guy, Coty, Cody, something like that... If you talk to him in person, tell him some guy in Tennessee put you on to him. He has pretty reasonable selection and prices on a wide range of casings.
The 65% estimation got me thinking... is there a max fat limit, if so, how much? 2009, 9 CFR 319.143 Breakfast sausage says in part... Breakfast sausage is sausage prepared with fresh and/or frozen meat; or fresh and/or frozen meat and meat byproducts, and may contain Mechanically Separated (Species) in accordance with § 319.6, and may be seasoned with condimental substances as permitted in part 318 of this subchapter. The finished product shall not contain more than 50 percent fat.
Good to hear from you. Yea, some of us working type stiffs still have to squeeze in our stuff before such a long and luxurious season. I keep looking but can't find any of those suicidal cervids up here ;)
Saving up the energy for opening day of ecology 401.
I have a hunting buddy down in Georgia said he had heard (and then tried - once) using a funnel and something to push the sausage batter with.
It seems like some of the "jerky guns" I have seen have stuffing tubes. They may work for small batches but could get old loading.
Some folks use a grinder w/a sausage stuffing tube. Generally, they are hand grinders or very small output electric or blender attachments. Sometimes grinders don't "push" very well.
There are also some 3 - 8 pound low-end cast metal stuffers (~$30-$60). I think you will find they work best with coarse grinds (bigger chunks of meat). They tend to leave a fair amount of sausage batter in the bell or cone.
If you were considering one of those types be sure to look for one with a gasket on the stomper's head (pusher). It helps reduce the leakage around the stomper.
When it comes to sausage stuffers, you tend to get what you pay for.
I have a quick question for you, I have been looking into sausage making but don't know if I wan to go out and buy a stuffer, are there alternatives to using a stuffer that you know of?
Great video! I have always wondered how to make andouille. Also that is a really cool pit you have, did you build it yourself? If so where did you get the plans for it?
haftafish8780 2 months ago
@haftafish8780 - thx, yes, no plans but there is a slideshow on it.
rldel149 2 months ago
Hey man love the videos, everything you have led me too has been wonderful! I have an awesome goose recipe I'd love to share with you!
MrQuacksmacker 6 months ago
@MrQuacksmacker - I'd love to see the video. Shoot ém them shoot ém.
rldel149 5 months ago
What type of wood do you use to smoke andouille?
dossaevins 6 months ago
YOU ARE ROCKS¡¡¡¡¡¡¡¡ AWSOME
masterplomo1 9 months ago
What kind of grinder do you use? I almost burned out my kitchen aid trying to grind 13 lbs of meat today so I need to upgrade. Also, what kind of stuffer is that?
wpc1013 1 year ago
How long did that smoking process take?
metemi 1 year ago
@metemi - Hmmm... I don't know exactly, I just smoke it until done.
rldel149 1 year ago
@rldel149 well, approximately how long? Hours, days....?
metemi 1 year ago
This has been flagged as spam show
I must say I just love watching you make these sausages I have seen all your videos 5 or more times. I have went out an purchased my 20lb mixer, 10lb stuffer, food processor, recipe books, training videos and all, the next thing is to invest in all my seasonings, spices,cures and a great big old smoker. But when say I'm not bragging and you love when a plan comes together I can't seem to stop laughing. Please keep up the good work I think I'm your biggest fan. LOL
emoneyblue 1 year ago
I must say I just love watching you make these sausages I have seen all your videos 5 or more times. I have went out an purchased my 20lb mixer, 10lb stuffer, food processor, recipe books, training videos and all, the next thing is to invest in all my seasonings, spices,cures and a great big old smoker. But when say I'm not bragging and you love when a plan comes together I can't seem to stop laughing. Please keep up the good work I think I'm your biggest fan. LOL
emoneyblue 1 year ago
@emoneyblue thank you for the kind words.
rldel149 1 year ago
OH MOST EXCELLENT!
Scrap5000 1 year ago
McCracklin... this IS ANDOUILLE. Granted, I don't make mine w/high fat. What you are making is smoked sausage. Andouille is typically not made with beef casings because Andouille is a pork based product and a pork sized casing comes from a pig... and you get the raw materials traditionally at hog killing time.
STILL, what you describe would be tasty. Jmo
rldel149 1 year ago
Comment removed
MrCracklin 1 year ago
Good Video! But wheres the pork fat? =-D Thanks though very informative
ColeAnthonyLA 1 year ago
I kinda have to cut down on the fat where I can. Shoulders and butts really don't have that much in them.
rldel149 1 year ago
@rldel149 Have you considered selling your products?
coco9419 1 year ago
I understand. I'm a young man myself so i should be more concerned about it, but i love the flavor it adds. But still great recipe, thanks for that and once i get my smoke house built, im gonna use this :)
ColeAnthonyLA 1 year ago
@ColeAnthonyLA
Yea I know, especially with sausages like pepperoni and sopressata - but look at me, I'm a pear! (then again, "pear" is a shape, so I guess I stay in shape.)
rldel149 1 year ago
Wow, looks great. What temp do you run your smoker at? Also, how long did you smoke the sausages for? Oh and one more question, do you trim any of the fat off the pork before you grind it?
Thanks for the great video!
Timetoeat08 2 years ago
Temp? Depends but 175 to 225 seems to work. This is solid fuel fired so there is some variation. Not as much as you would expect but some.
Time? I don't remember exactly, about an hour or so. I cooked them more to color and consistency than time to be honest.
Fat? No, I make most pork sausage from whole pork butts and on average they (supposed experts) claim pork butts are 15% typical fat to meat. That is generally much, much less fat than commercial processors put in theirs.
rldel149 2 years ago
thank you for all your vid the are the best
phaz77 2 years ago
Thank you. I appreciate the comment and the time you spent watching.
rldel149 2 years ago
Is the ground pork you find in the supermarket ground pork butt? I don't have a meat grinder but I wan't to try some of your sausage & log recipes.
eCookBook 2 years ago
I don't know what individual stores do. In my area grocery stores like Publix will do grinds (at least of beef).
I use pork butts for two main reasons 1) I generally can catch them (USDA inspected) on sale pretty reasonable and 2) the fat content stays (I figure 10-15% lately) they say about 20%.
As a general rule, there is just so much fat on the animal that even with "whole hog" sausage we find significant shrinkage in the patty.
rldel149 2 years ago
A company that doesn't use the two hams (i.e. not whole hog) may be half meat and half fat. I have not done any scientific lab tests but there are a brand or two out there I'd swear was about 65% fat.
And, if you see me actually on camera (try to stay off :) don't want to ruin a good appetite) you see I could probably do with a little fat reduction in the diet.
If you can find ground pork in your store, my advice would be simply to ask about the fat ratio. You'll know when it cooks.
rldel149 2 years ago
Thanks a bunch! I'm gonna order some casings from Ebay and try it out.
eCookBook 2 years ago
I have been getting casings of Texas at Allied Kenco. I talk to a guy, Coty, Cody, something like that... If you talk to him in person, tell him some guy in Tennessee put you on to him. He has pretty reasonable selection and prices on a wide range of casings.
rldel149 2 years ago
rldel149 2 years ago
Looks good...if I only had time enough to spend doing stuff like this myself...but alas, hunting season is upon us Georgians...
Dugkk1 3 years ago
Good to hear from you. Yea, some of us working type stiffs still have to squeeze in our stuff before such a long and luxurious season. I keep looking but can't find any of those suicidal cervids up here ;)
Saving up the energy for opening day of ecology 401.
rldel149 3 years ago
I have a hunting buddy down in Georgia said he had heard (and then tried - once) using a funnel and something to push the sausage batter with.
It seems like some of the "jerky guns" I have seen have stuffing tubes. They may work for small batches but could get old loading.
Some folks use a grinder w/a sausage stuffing tube. Generally, they are hand grinders or very small output electric or blender attachments. Sometimes grinders don't "push" very well.
rldel149 3 years ago
There are also some 3 - 8 pound low-end cast metal stuffers (~$30-$60). I think you will find they work best with coarse grinds (bigger chunks of meat). They tend to leave a fair amount of sausage batter in the bell or cone.
If you were considering one of those types be sure to look for one with a gasket on the stomper's head (pusher). It helps reduce the leakage around the stomper.
When it comes to sausage stuffers, you tend to get what you pay for.
rldel149 3 years ago
wow looks great
I have a quick question for you, I have been looking into sausage making but don't know if I wan to go out and buy a stuffer, are there alternatives to using a stuffer that you know of?
thestar13 3 years ago
you da man!
queenfee 3 years ago