"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 01-04-2008, 10:17 PM   #1
Senior Cook
 
Join Date: Dec 2007
Location: northern Michigan in the forest, overlooking a waterfall
Posts: 147
ISO tips/help with sausage making

I'm about to make a batch of Andouille smoked Cajun sausage, as pork butt was only $1 /# today at the butcher shop. I was going to make just Italian sweet sausage( though I still have some left from last fall) and then as I researched different recipes, I came across a site that had the Andouille smoked sausage recipe and procedure.
I'm chunking up the meat tonight and adding the seasonings and will let it cool in the fridge overnight until I grind it tomorrow. I bought about 15 # of meat so by the time I cut out some of the fat, and a little bone, it will probably be about 12#. I plan to use my smoker out in the pole barn. I'll let you know how it turns out.
Has anyone made some good smoked sausages? What kind have you made? Tell me about your experience with smoking.

__________________

__________________
xmascarol1 is offline   Reply With Quote
Old 01-04-2008, 11:25 PM   #2
Head Chef
 
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,214
I smoked some breakfast sausage with green peach wood and it turned out spectacular
Now I live on the 16 floor and can't smoke a thing >:-(
__________________

__________________
Cook with passion or don't cook at all
Dave Hutchins is offline   Reply With Quote
Old 01-05-2008, 12:11 PM   #3
Senior Cook
 
Clienta's Avatar
 
Join Date: Apr 2007
Location: Isla Mujeres, MX,
Posts: 325
My husband has made hot Italian sausage & chorizo using pork & venison. We just bought a smoker, so be sure to let us know how it turns out. We still have lots of casings in a brine in the freezer just waiting to be stuffed.
__________________
Clienta is offline   Reply With Quote
Old 01-05-2008, 03:05 PM   #4
Senior Cook
 
Join Date: Dec 2007
Location: northern Michigan in the forest, overlooking a waterfall
Posts: 147
sausage casings

I'm glad to know I'll be able to save the leftover casings in a brine and frozen. Thanks for the tip.
__________________
xmascarol1 is offline   Reply With Quote
Old 01-08-2008, 10:33 PM   #5
Senior Cook
 
Join Date: Dec 2007
Location: northern Michigan in the forest, overlooking a waterfall
Posts: 147
task finished

Well, I ground up the 15 #'s of pork butt and added all the spices, and the Tendercure and refrigerated the whole mess for 24 hours. I was careful to keep chilling the cubes of meat while I was grinding some. Then I soaked the casings and rinsed them, threaded them on my sausage stuffer attachment on my Kitchen Aid (which I also used for the grinder) and proceded to make the sausages, about 5-6 inches long. I got really tired stuffing the sausages after about half of the meat mixture was used up, and I was also worried I wouldn't be able to get all the sausages in the smoker. So I refrigerated the remaining meat, and smoked the sausages I made. The directions recommending smoking them for about 6 hours to a temp. of 180. So I stuck my thermometer (with the cord)into one of the sausages on the top rack. I had 2 racks of sausages. Lo and behold, it was just about 6 hours and the temp was 180 right then. Taking them inside, I cooled them in water to get the temp down, let them dry a bit and then bagged them for the freezer. I did the next batch the following day. They are delicious and the recipe made about 5 dozen. I was very proud of myself! I do recommend you have 2 people working together in the stuffing part of the project but hubby had another project going downstair, remodeling the stairs and I didn't want to bother him. So the next time I'll do it when he's not busy.
__________________
xmascarol1 is offline   Reply With Quote
Old 01-09-2008, 03:24 AM   #6
Senior Cook
 
sage™'s Avatar
 
Join Date: Oct 2007
Location: Sugar Land, Texas
Posts: 316
mmmm..sounds good..congrats !!
__________________
sage™ is offline   Reply With Quote
Old 01-12-2008, 02:38 PM   #7
Senior Cook
 
Clienta's Avatar
 
Join Date: Apr 2007
Location: Isla Mujeres, MX,
Posts: 325
Thanks for posting your results. I'm glad they turned out yummy. It is a lot of work. I helped my husband with the stuffing. We laughed a lot doing it. I look forward to making some sausages & smoking them when we get back to NY.
__________________

__________________
Clienta is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:58 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.