Trailer Trash
is one Smokin' Farker
ive been asked how I do Andoulli Sausage. Well here it goes...
Andouille Sausage
Boneless Pork Butt
Ground either (with 3/8" plate) or half w/ 3/8" and half w/ 1/2
or 3/4" to show fat texture in final product))
5 Lbs. Recipe;
1 Tbs. Paprika
1 Tbs. Garlic Powder
2 Tbs. Coarse Black Pepper
3 Tbs. Diamond Kosher Salt
2 tsp. Ground Thyme
2 tsp. Crushed Red Pepper
1/2 tsp. Cayenne
1 tsp. Cure #1
1/4 Cup Powder Milk
1/2 Cup Red Wine
1/2 Cup Cold Water
- Grind, Mix, Refrigerate Overnight
- Stuff and Smoke @ 130°
I used a cheap electric plate in the firebox of my vertical cooker that is plugged into a Johnson Controls Digital Thermostat Control Unit, Model 419. See below. By turning the stove on “Hi’ and setting the control unit at 130 degrees it turns the stove on and off as the temp probe that is placed into the smoke box reached the 130 degrees.
The smoke is produced with an “A-Maze-N” smoke generator (w/ oak pellets) that sits beside the electric stove in the firebox.
Once the sausage skin appears fairly dry, I pull the stove and “A-Maze-N” smoke generator out of the firebox, load it with lump charcoal and heat up to around 165 degrees with the aid of a “Guru Controller”.
- Raise Smoker Temp to 165° and Continue Until Sausage Reaches 155°.
(I accidently let the sausage temp get up to 172 degrees – It was fine)
- Rinse in Cold Water - Add Ice to Chill - Prevents Wrinkling
- Hang at Room Temperature to Bloom Until Desired Color (about 1 hour)
- Eat or Contain in Food Saver and Freeze
(this is now cooked and can be consumed without cooking or heated if preferred)
[ame="http://www.amazon.com/gp/product/B00368D6JA/ref=pd_lpo_sbs_dp_ss_1/186-6522249-3021340?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=lpo-top-stripe-1&pf_rd_r=10G9409WQC2KSCPZ5CQ8&pf_rd_t=201&pf_rd_p=1944687542&pf_rd_i=B0026NDC5O"]Amazon.com: Johnson Controls Digital Thermostat Control Unit: Home Improvement@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51GjllRgNGL.@@AMEPARAM@@51GjllRgNGL[/ame]
Andouille Sausage
Boneless Pork Butt
Ground either (with 3/8" plate) or half w/ 3/8" and half w/ 1/2
or 3/4" to show fat texture in final product))
5 Lbs. Recipe;
1 Tbs. Paprika
1 Tbs. Garlic Powder
2 Tbs. Coarse Black Pepper
3 Tbs. Diamond Kosher Salt
2 tsp. Ground Thyme
2 tsp. Crushed Red Pepper
1/2 tsp. Cayenne
1 tsp. Cure #1
1/4 Cup Powder Milk
1/2 Cup Red Wine
1/2 Cup Cold Water
- Grind, Mix, Refrigerate Overnight
- Stuff and Smoke @ 130°
I used a cheap electric plate in the firebox of my vertical cooker that is plugged into a Johnson Controls Digital Thermostat Control Unit, Model 419. See below. By turning the stove on “Hi’ and setting the control unit at 130 degrees it turns the stove on and off as the temp probe that is placed into the smoke box reached the 130 degrees.
The smoke is produced with an “A-Maze-N” smoke generator (w/ oak pellets) that sits beside the electric stove in the firebox.
Once the sausage skin appears fairly dry, I pull the stove and “A-Maze-N” smoke generator out of the firebox, load it with lump charcoal and heat up to around 165 degrees with the aid of a “Guru Controller”.
- Raise Smoker Temp to 165° and Continue Until Sausage Reaches 155°.
(I accidently let the sausage temp get up to 172 degrees – It was fine)
- Rinse in Cold Water - Add Ice to Chill - Prevents Wrinkling
- Hang at Room Temperature to Bloom Until Desired Color (about 1 hour)
- Eat or Contain in Food Saver and Freeze
(this is now cooked and can be consumed without cooking or heated if preferred)
[ame="http://www.amazon.com/gp/product/B00368D6JA/ref=pd_lpo_sbs_dp_ss_1/186-6522249-3021340?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=lpo-top-stripe-1&pf_rd_r=10G9409WQC2KSCPZ5CQ8&pf_rd_t=201&pf_rd_p=1944687542&pf_rd_i=B0026NDC5O"]Amazon.com: Johnson Controls Digital Thermostat Control Unit: Home Improvement@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51GjllRgNGL.@@AMEPARAM@@51GjllRgNGL[/ame]
