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Monday, January 19, 2009

Smoked Andouille Sausage

I wanted to make some smoked duck and andouille gumbo and decided to make the sausage myself.

I started with 5lbs of ground pork

3 TBs of some of my smoked paprika
4 cloves of garlic, minced
2 TBs of kosher salt
2 TBs of sugar
1 TBs cracked black pepper
2 tsp cayenne pepper
1 tsp red pepper flakes
1/2 tsp dried thyme
1/4 tsp mace
1 cup of beer

I mixed the seasonings well.....

Added the 1 cup of beer to make a slurry....

Mixed the spice slurry into the ground pork.....

Instead of stuffing the sausage into casings, I rolled it into 2" balls and placed them in the smoker with my duck....

I smoked the sausage and duck at a temperature of 315 degrees, with a bit of hickory.
The sausage smoked for about 1 hour and 15 minutes......

The smoked andouille sausage balls were very tasty!

The smoked duck and andouille sausage gumbo......

The andouille even had a nice smoke ring.....


Anonymous said...

Hey neighbor. Was getting ready to smoke some andouille sausage on the drum smoker and just ran across this blog. Hope all is well in OK. Sorry about the football game...well, not really.
Meat Burner

cowgirl said...

lol Hey Neighbor! It's good to see ya. :)
That's okay about the game... you deserved the win. lol
Hope all is well in your neck of the woods! :)

Anonymous said...

Hi there.

I've been wanting to try andouille for a while now, maybe it's the right time?!

I'm curious about 2 things, wondering what you think?

1. did your batch turn out spicy? It doesn't sound like a lot of spicing for the amount of meat - I'd love to know what you thought?

2. if I used chicken rather than pork, would you recommend any changes to the spicing?



cowgirl said...

Hi Bill,
It didn't seem too spicy to me. I like to give sausage a fry test after mixing to see if I need to adjust the seasonings.
Fry up a small patty after mixing to see if you want to add anything to the mix. (keeping in mind the seasonings will be slightly stronger after chilling overnight).

I have not tried chicken but imagine it would be similar to pork. I make dove sausage and it takes on the seasonings well.

There is a link to my favorite sausage recipe site listed on the right side of my page under Favorite Sites called "Northwest Smoking". It is full of great sausage recipes to try. Tweek them to suite your taste.
Hope this helps Bill.
Good luck to you and thank you for stopping by. :)