Andouille

[NePaSmoKer]

Made 2 lbs of Andouille, got stuffed and going to smoke tomorrow. Had to keep small cuz didnt have very much hog casing left.

[KyNola]

Loves me some andouille.  I swear I'm going to get around to making my own andouille.

Will look forward to the finished product.

[squirtthecat]

Sounds good.....

Can you use something other than hog casings?

[seemore]

cant wait to see
seemore

[NePaSmoKer]

Got the andouille smokin right now. Hit it with 3 pucks of pecan  ;D





There getting close.

[NePaSmoKer]

Andouille is done, Resting now to cool and darken some.

[dbondy]

Man does that look good, can you send some my way.

[NePaSmoKer]

Here is the inside. Nice




Cooked up

[jackal51]

I make sausages too and love andouille. A tip when you've hot smoked your sausages - throw them in iced water to cool them and prevent them wrinkling when they shrink. It just presents better.

[NePaSmoKer]

I make sausages too and love andouille. A tip when you've hot smoked your sausages - throw them in iced water to cool them and prevent them wrinkling when they shrink. It just presents better.

I would worry about the wrinkles if i was turning in to be jugged, but i ain't so not worried about it.

[ronbeaux]

Those look good! I just put some in a pot of gumbo, store bought though.

[slider]

I think that they look good with a little wrinkle on them makes them look done. JMO

[Roadking]

Never heard a complaint about the wrinkles from my stomach  ;D. 

[NewfieSmoker]

I think the wrinkles look good, especially with the smaller sausages....It gives them that older, dry cured look. 

[Sailor]

Yummy!  I just watched your instruction video for making andouille and found it to be very educational.  When you say that you wrap the seasoned cubes tightly in plastic wrap I am wondering if it would be easier to put the chunks in a vac bag and then vac it for its 2 day trip in the fridge.  Is there something special that wrapping it in plastic and putting it in a zip lock bag for the 2 days will do opposed to putting it in a vac and getting all of the air out an let it soak? 

When I do my brisket or butts I put my rub on and then bag and vac a 24 hour soak in the fridge.  I think I get a better soak doing it that way but I don't really know if there would be a difference if I just rubbed them and then put them on for smoking.