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Smokehowze

Smokehowze’s Homemade Louisiana Smoked Andouille Sausage

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Awesome post. I, too, wish to learn the art of making sausages, although we do a lot of homestyle breakfast sausage. I want to create a perfect Texas style jalapeno Cheddar sausage.

One thing I would add since I don't see it mentioned here, keep your meat VERY COLD while working it. It doesn't mush up so much and helps retain texture. It also grinds a lot nicer if you cube it and freeze it on baking sheets for a half hour or so before grinding so the pieces are semi frozen.

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Awesome post. I, too, wish to learn the art of making sausages, although we do a lot of homestyle breakfast sausage. I want to create a perfect Texas style jalapeno Cheddar sausage.

One thing I would add since I don't see it mentioned here, keep your meat VERY COLD while working it. It doesn't mush up so much and helps retain texture. It also grinds a lot nicer if you cube it and freeze it on baking sheets for a half hour or so before grinding so the pieces are semi frozen.

Thanks.  Yes good advice -- cold and/or semi frozen works out better.   I found that this 3/4 HP machine went thru it so fast even the meat and fat being not so cold just zipped out the machine as nice as can be.  I wanted to chill the meat some after the seasoning but before stuffing but it was late at night and we just plowed ahead.   :mrgreen:  :mrgreen:  Also putting grinder head in freezer is another trick.  

 

I like the Texas jalapeno cheddar idea...  

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I got to try some of it on Tuesday and to quote the Chief Guru, it was OUTSTANDING! Smoke was a tad stingy with it though.  :-D

Yeah... but the truth is Andy kept saying he was too full from lunch... all the while he kept eyeing the sausage....   

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I got to try some of it on Tuesday and to quote the Chief Guru, it was OUTSTANDING! Smoke was a tad stingy with it though.  :-D

 

 

 

Heck fire, Andy!  I'd make you sing for your supper off of TheBeast!   :rofl:

 

On second thought, maybe I'd feed you just to shut you up and eat!  Depends on how you sing!   :rofl:  :rofl:  :rofl:

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I got to try some of it on Tuesday and to quote the Chief Guru, it was OUTSTANDING! Smoke was a tad stingy with it though.  :-D

 

 

 

Heck fire, Andy!  I'd make you sing for your supper off of TheBeast!   :rofl:

 

On second thought, maybe I'd feed you just to shut you up and eat!  Depends on how you sing!   :rofl:  :rofl:  :rofl:

 

 

I wouldn't sing for anyone's food CC.....except for maybe the Deviled Eggs, finished with sugar-cured bacon and homemade pickle relish appitizers I had at a high-end Steakhouse in Atlanta the other night. OMG, I want that recipe! Other than that, I'll gladly go toe-to-toe with any kamado cook, without having to sing as much as a note!  :-D

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Did you have a good dining experience?

 

 

I know I did. I had the dry aged CowBoy and too many beers! We also had a great Holiday party at Pampas Steakhouse. That was John and mines second time there. I would go back in a heart-beat!

http://www.pampassteakhouse.com/

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I kind of got away from sausage making the last few yrs because we have so many good European sausage makers in my city, it's very competitive.....but I think I'm gonna pull out my equipment for this recipe. fwiw, I've never used any cure in my sausage, if you freeze whats not eaten the first day and cook properly there's not much point in it.

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I, too, am interesting in learning about sausage making. Like many of you, I've made bit of breakfast sausage, but would love to learn how to make other types. Is there enough interest among fellow gurus that we should set up a forum?

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