Andouille

[Sweaty Paul]

I love Andouille sausage and living in Western Kansas precludes its easy acquisition. A couple months ago I made chicken and sausage gumbo and used a homemade smoked sausage a friend made at home. It was delicious, however, it wasn’t Andouille and while I loved the gumbo it wasn’t the same.

I mentioned this to my buddy and he immediately said we should make some Andouille sausage. Well…we made 25 pounds Saturday. He has a heckuva setup including the insulated vertical cabinet pellet smoker he built from scratch. The initial samples were delicious. I suspect as the sausage had a chance to bloom since last trying them the product will be even better. Looking forgot my next gumbo!

[Carolyn]

Sounds like a good solution to your Andouille problem. I have looked up a number of recipes for Andouille. My husband likes it.
That was an impressive adventure, so is the custom pellet smoker. Looks really nice.

[Sweaty Paul]

TR did a great job on the smoker. It works great and is huge.

[Jerod Broussard]

Awesome setup. Good looking links!

[Carolyn]

May I ask at what temp and how long you smoked your links?

[Sweaty Paul]

Smoked them at 200 for an hour then 225 for 3 hours. Used the Smoke Daddy attachment he has for 3 rounds of pellets. Cooked them to about 145-152 degrees F.

[Carolyn]

Thanks a bunch.

[TripleB]

I salute you sir! I love making and eating Gumbo. It is one of my favorite dishes to make and with homemade Andouille.

Got a dog a few months back and named him Toby. Talking to my wife last week, I said to her, “I should have named him Gumbo”.

[au4stree]

Impressive, love the set up.

[Skip]

The Sausage looks outstanding!

[Donw]

Really great looking sausage. And, your friend did a really nice job with his homemade pellet smoker

[Sweaty Paul]

Donw - he really did a great job. It works well and has produced a ton of food. Think he made 241 pounds of bacon in the last year.

[Finster]

👏👏👏

[Smoked Transistors]

Now this is the legit term of a "Andouille Sausage Fest"

[Michael_in_TX]

That is one solid setup!

[Sweaty Paul]

Yes. He did well.

[Sweaty Paul]

You should see his grinder setup and "refrigeration center." He's got a system!

[Michael_in_TX]

Sweaty Paul I can only imagine the grinder and stuffer used to routinely turnout quantities of sausage like that!

[MattTheGR8]

Great looking sausages and smoker!

[Sweaty Paul]

They turned out really well. TR built a beast.

[negolien]

Absolutely fantastic I love me some sausages. My favorites chopping up Sauage browning it then putting it into beans :<)

[cruiseplanner1]

I love Andouille and yours looks great. Not too fatty looking either like some of the store bought. . What was your fat ratio?

[Sweaty Paul]

I bought pork butts and we used them. Trimmed off some the extra fat.