Comments on: How to Link Homemade Sausage http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/ Celebrating the Food and Drink of New Orleans Louisiana! Fri, 16 May 2008 03:23:50 +0000 http://wordpress.org/?v=2.3.3 By: James http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/#comment-77490 James Tue, 12 Feb 2008 21:55:26 +0000 http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/#comment-77490 I just made my first batch of tasso and andouille sausages--thanks for great recipes. I used pork tenderloin for the tasso--very low fat, but it soaks up flavor. Butt roast for the andouille. The $60 or so I spent on the grinder and stuffer attachments for my Kitchenaid stand mixer were well worth it. BTW, those are usually available on eBay for less than you would otherwise spend. Old, metal grinders occasionally come up--they all fit as Kitchenaid has not changed the power take-off on the front of the stand mixer for decades! I just made my first batch of tasso and andouille sausages–thanks for great recipes. I used pork tenderloin for the tasso–very low fat, but it soaks up flavor. Butt roast for the andouille. The $60 or so I spent on the grinder and stuffer attachments for my Kitchenaid stand mixer were well worth it. BTW, those are usually available on eBay for less than you would otherwise spend. Old, metal grinders occasionally come up–they all fit as Kitchenaid has not changed the power take-off on the front of the stand mixer for decades!

]]> By: Vic Stopski http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/#comment-61897 Vic Stopski Sat, 17 Nov 2007 22:25:10 +0000 http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/#comment-61897 Made your recipe for tasso today,Never tried smoking before, turned out great!!! Next I want to try your andouille, can I just put the stuffed links on racks to dry in the fridge, and also should I try to hang the links in the smoker or can I smoke them on racks also. Hope you can help me. Made your recipe for tasso today,Never tried smoking before, turned out great!!!
Next I want to try your andouille, can I just put the stuffed links on racks to dry in the fridge, and also should I try to hang the links in the smoker or can I smoke them on racks also.
Hope you can help me.

]]> By: Sean B http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/#comment-54726 Sean B Thu, 11 Oct 2007 06:32:36 +0000 http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/#comment-54726 Kevin, Thanks for the advice. I am going to try apple/hickory 4:1. Those are both readily available. Kevin,

Thanks for the advice. I am going to try apple/hickory 4:1. Those are both readily available.

]]> By: Kevin Kruger http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/#comment-54179 Kevin Kruger Mon, 08 Oct 2007 03:17:47 +0000 http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/#comment-54179 Dick-- Drying helps smoke adsorbtion. You can dry your sausages in the fridge laying on racks (move them around periodically so that all parts get air exposue), uncovered, or you can hand the sausages from one of the fridge shelves if you have the room to do so. Dick– Drying helps smoke adsorbtion. You can dry your sausages in the fridge laying on racks (move them around periodically so that all parts get air exposue), uncovered, or you can hand the sausages from one of the fridge shelves if you have the room to do so.

]]> By: Kevin Kruger http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/#comment-54178 Kevin Kruger Mon, 08 Oct 2007 03:13:45 +0000 http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/#comment-54178 Yes, apple will work. The flavor (if using for andouille) won't be quite the same (pecan, being one of the hickories, is a bit more bite-y), but it will be good. You have oak in Seattle: a little oak mixed in with the apple will give you a touch of smoke bite. Go with 1 part oak to 3 or 4 parts apple. Yes, apple will work. The flavor (if using for andouille) won’t be quite the same (pecan, being one of the hickories, is a bit more bite-y), but it will be good. You have oak in Seattle: a little oak mixed in with the apple will give you a touch of smoke bite. Go with 1 part oak to 3 or 4 parts apple.

]]> By: Sean B http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/#comment-53628 Sean B Thu, 04 Oct 2007 19:57:26 +0000 http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/#comment-53628 I live in Seattle and I am unsure whether or not I can get pecan wood for smoking. We have apple coming out the ying-yang here and it works great for salmon. Do you think it would work for the sausage as well? I live in Seattle and I am unsure whether or not I can get pecan wood for smoking. We have apple coming out the ying-yang here and it works great for salmon. Do you think it would work for the sausage as well?

]]> By: Dick Pewthers http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/#comment-47582 Dick Pewthers Mon, 13 Aug 2007 13:34:30 +0000 http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/#comment-47582 I've only found one German-type sausage in all of Texas that gets 5 Hammers on Dick's Hammer Scale. The old German died a few years ago and I have been trying to copy it ever since. He once told me "It's easier than you think." The most obvious flavor ingredient comes from smoking it over pecan wood--never hickory or mesquite. I once bought Andouille from a famous place just outside NO (can't remember the name) and it was smoked over pecan, too, and it was just like the old German's! I am getting closer to his sausage with every batch I make. Your tips might be the ones that bring my own sausage up to "5 Hammer status", too. Your help is appreciated! Dick Pewthers Lake Travis, TX Please explain the "drying process before I smoke them" technique. Is contamination a concern? I’ve only found one German-type sausage in all of Texas that gets 5 Hammers on Dick’s Hammer Scale. The old German died a few years ago and I have been trying to copy it ever since. He once told me “It’s easier than you think.” The most obvious flavor ingredient comes from smoking it over pecan wood–never hickory or mesquite. I once bought Andouille from a famous place just outside NO (can’t remember the name) and it was smoked over pecan, too, and it was just like the old German’s! I am getting closer to his sausage with every batch I make. Your tips might be the ones that bring my own sausage up to “5 Hammer status”, too.

Your help is appreciated!

Dick Pewthers
Lake Travis, TX

Please explain the “drying process before I smoke them” technique. Is contamination a concern?

]]> By: Danno http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/#comment-4192 Danno Sun, 23 Jul 2006 21:39:52 +0000 http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/#comment-4192 Sandy, I love the Portugese sausage you have in Hawaii, I would like to make it myself. I had it every morning with my breakfast during my beautiful stay in Hawaii. Portugese sausage, or Linguisa, Spanish Chorizo, and Andouille are all so closely related, I'm sure you just need a few tweaks. Nice to hear from you, and I'm glad my recipe came in handy. Sandy,

I love the Portugese sausage you have in Hawaii, I would like to make it myself. I had it every morning with my breakfast during my beautiful stay in Hawaii.

Portugese sausage, or Linguisa, Spanish Chorizo, and Andouille are all so closely related, I’m sure you just need a few tweaks. Nice to hear from you, and I’m glad my recipe came in handy.

]]> By: Sandy http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/#comment-4034 Sandy Thu, 20 Jul 2006 18:03:38 +0000 http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/#comment-4034 I have trying to find a recipe for Portuguese sausage and how to make sausage and your site was the best. Your Andouille Sausage is so simmilar to the portuguese sausage that we have here in Hawaii that I think with a few minor changes it will work for me. Thank you for your tips on stuffing sausage as this will be my first attempt I feel that I will be able to accomplish the process much easier. Once again thanks for putting this on the web. I have trying to find a recipe for Portuguese sausage and how to make sausage and your site was the best. Your Andouille Sausage is so simmilar to the portuguese sausage that we have here in Hawaii that I think with a few minor changes it will work for me. Thank you for your tips on stuffing sausage as this will be my first attempt I feel that I will be able to accomplish the process much easier.

Once again thanks for putting this on the web.

]]> By: Bill McCall http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/#comment-287 Bill McCall Sat, 15 Apr 2006 14:35:51 +0000 http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/#comment-287 You are spending way too much effort for a simple task. The easy way is to pull a couple of inhces of casing beyond the stuffing horn and stuff the entire casing with enough pressure on the casing at the exit of the horn to stuff the casings tight. Grasp the casing with both hands seperated by the length of sausage desired and pinch and twirl the section between your hands. Continue the length of the casing until all links are complete. Always twirl in the same direction. This is guaranteed to work! I've been in the meat industry my whole life. You are spending way too much effort for a simple task. The easy way is to pull a couple of inhces of casing beyond the stuffing horn and stuff the entire casing with enough pressure on the casing at the exit of the horn to stuff the casings tight. Grasp the casing with both hands seperated by the length of sausage desired and pinch and twirl the section between your hands. Continue the length of the casing until all links are complete. Always twirl in the same direction. This is guaranteed to work! I’ve been in the meat industry my whole life.

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