Comments on: How to Link Homemade Sausage

By: Chip

Chip — Sat, 25 Jul 2009 03:50:27 +0000

I just wanted to mention, since someone commented about using a KitchenAid grinder/stuffer: I use one too. My kit came with a white plastic cross-piece that is apparently meant to go in place of the grinding blade when switching over to stuffing the sausage. I was constantly fighting with it getting caught up with meat & sinew until finally I just threw that d**n thing out. Now I’m pushing sausage through in literally a fifth of the time and I don’t see that I really needed that part. At any rate, thought the info might come in handy for someone else.

By: Nola Cuisine » Blog Archive » Andouille Smoked Sausage

Nola Cuisine » Blog Archive » Andouille Smoked Sausage — Mon, 13 Apr 2009 02:06:05 +0000

[...] Andouille Sausage Recipe Chaurice Sausage Recipe Tasso Recipe How to link Sausage Recipe [...]

By: shannon

shannon — Fri, 12 Dec 2008 02:00:43 +0000

Hey Danno – I am a Boudin virgin!

This is my first time working with this kind of thing, and I switched the traditional recipe up a little bit, using hot pork sausage instead of the liver – sorry, I’m not eating a creature’s poison filter…:(

Anyhow, the mix tastes great, and i’ve got everything in the fridge getting cold so i can begin stuffing – unfortunately, I’ve got to do it with a jerry-rigged pastry tube, which seems to be working well with the one i expirimented on.

Thanks for a great recipe, Danno, i can’t wait to taste this stuff as it comes along.

By: James

James — Tue, 12 Feb 2008 21:55:26 +0000

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

Vic Stopski — Sat, 17 Nov 2007 22:25:10 +0000

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

Sean B — Thu, 11 Oct 2007 06:32:36 +0000

Kevin,

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

By: Kevin Kruger

Kevin Kruger — Mon, 08 Oct 2007 03:17:47 +0000

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

Kevin Kruger — Mon, 08 Oct 2007 03:13:45 +0000

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

Sean B — Thu, 04 Oct 2007 19:57:26 +0000

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

Dick Pewthers — Mon, 13 Aug 2007 13:34:30 +0000

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?