Comments on Menu In Progress: Smoked Andouille

ChefJ71, Notches in the rim for a hanging dowel is...

2010-05-09T13:55:16.518-07:00

ChefJ71, Notches in the rim for a hanging dowel is a great idea. I'm always worried that my smoke-stick will slide off the rack when I'm carrying it... As for sugar cane, it must give a tasty hint of caramel. I'd be a little worried that a syrup would burn and be bitter, but since cane is hard to come by, it's probably worth a shot!

Andouille looks great! I have a Big Chef electric ...

2010-05-07T22:04:38.986-07:00

Andouille looks great! I have a Big Chef electric smoker, works well. I also have a bullet type smoker. I was thinking of cutting some notches in the top of the rim and fitting a hardwood dowel in there to hang sausages. In Louisiana they smoke Andouille with Pecan wood and sugar cane. Might try to drizzle some Steens cane syrup on the Pecan chips!

That's a very inventive mod, hanging the top grate...

2009-01-15T13:34:00.000-08:00

That's a very inventive mod, hanging the top grate upside down to smoke sausages. I'm going to have to try that.

Glad to hear you gave it a try, Jeff. And it's eve...

2008-11-09T11:53:00.000-08:00

Glad to hear you gave it a try, Jeff. And it's even better to hear that it turned out well! Cheers~

My first crack at sausage making was a success! Th...

2008-11-09T09:58:00.000-08:00

My first crack at sausage making was a success! The Andouile had great flavor and texture. I added 1 Tbsp of red pepper flakes to kick it up a notch which turned out to be right on the money. I'll definitely be making more sausage....

Thanks for the reply. I'm going to give Andouille ...

2008-10-22T10:58:00.000-07:00

Thanks for the reply. I'm going to give Andouille a try this weekend. I don't need much of an excuse to fire up my Cookshack smoker. I love "Charcuterie" by Ruhlman and Polcyn. I've used several of the recipes from their book and have had great results....

Hi Jeff, We always use natural hog casings for our...

2008-10-20T13:55:00.000-07:00

Hi Jeff, We always use natural hog casings for our sausages. I like the snap they give to the finished product and they're pretty simple to use. They come packed in salt and last a really long time if you keep them sealed in the refrigerator. We get ours from a local butcher, but you can order them online as well. In case you're interested, we've got some pictures of them in our post on Making Sausage.

I hope you enjoy your forays into the sausage world - it can be really fun!

Looks great! What casings did you use? I know ther...

2008-10-19T14:37:00.000-07:00

Looks great! What casings did you use? I know there's some different varieties out there. Did you use the kind that need to be removed after cooking? I'm new to sausage making.

Yep - our setup was definitely not pet-proof!

2008-08-21T10:06:00.000-07:00

Yep - our setup was definitely not pet-proof!

Those look fantastic Michael! I did get a nice lau...

2008-08-20T07:34:00.000-07:00

Those look fantastic Michael! I did get a nice laugh when I thought about what would happen if I hung some sausage to dry between 2 chairs at our house.....they'd be gone in a second!