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Last weekends sausage

As originally planned, I successfully completed my first sausage making effort last weekend. Starting with 2, 5lb. pork butts I made a batch of andouille and Texas-style hot links. The only part I was (mildly) concerned about was running the egg at the low temps needed to smoke the sausage (i.e., 130-160* range). I knew that the key to holding such a low temp probably lay in using a much smaller quantity of lump so I completely emptied the fire box of the residual lump from my last cook. I then used just a small amount of the previously used lump to start my fire; along with a couple of small lumps of apple wood for smoke. My initial load only got me up to 100* so I added a bit more and had no trouble at all keeping the low temps that I wanted.

I'll be using some of the andouille tonight to make some chicken and sausage paella. I'll probably do a rack of ribs tomorrow and throw a couple of the hot links on to go with those.

One of the pork shoulders

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Spices for the hot links

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Spices for the andouille

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Pork cubed (for grinding) and mixed with the hot link spices

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Grinding pork for the hot links

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Hot links stuffed and ready to be smoked

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Andouille stuffed and ready to be smoked

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Sausages on the egg after about 2 hours


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Finished hot links


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Finished andouille

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Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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Aurora, Ontario, Canada

Comments

  • AquacopAquacop Posts: 468
    @TexanOfTheNorth, sweet cook, what kind of grinder do you have
    LBGE 2013 Located in Savannah, Georgia
  • Both look great.  Reicpes?
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    Dripping Springs, Texas.
    Just west of Austintatious


  • It's a LEM #5 that I purchased at Bass Pro Shop. I used it stuff the sausages as well.
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • Both look great.  Reicpes?
    I got the hot link recipe from @Griffin. Here's a link to his blog page.

    Here's the link for the andouille recipe.

    I used a product called Ready Cure, which is a 1% sodium nitrite cure that we get here in Canada. For that reason, I cut the kosher salt in both recipes back to 1 tbsp.; which worked out well in terms of the overall "saltiness" of the end product.
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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