Pellet Fan

Here's How I.... => Make Sausage => Topic started by: Bentley on July 21, 2023, 04:25:21 PM

Title: A Cajun and European Sausage.
Post by: Bentley on July 21, 2023, 04:25:21 PM

A Modified Andouille being Cold Smoked, if such is even possible when it is 89° and a Sicilian Sausage!  Both will be tried on a Detroit Style pizza for dinner.  Really liking these dried hog casings!

(https://i.imgur.com/BZBTffkh.jpg)
(https://i.imgur.com/WSFjNhFh.jpg)

Title: Re: A Cajun and European Sausage.
Post by: BigDave83 on July 21, 2023, 06:48:19 PM

Are these the casings that come packed in salt? Been a long time since I made sausage but that was all I ever used.

Title: Re: A Cajun and European Sausage.
Post by: Bentley on July 22, 2023, 10:59:09 AM

No.  These have to be soaked in water for a few minutes before use.

(https://i.imgur.com/IyVzCOth.jpg)

Title: Re: A Cajun and European Sausage.
Post by: Bentley on July 22, 2023, 11:07:01 AM

Have not tasted any of the smoked yet.  It...I would call it Warm Smoking instead of cold smoking for about 2 hours with the Costco blend, then 1 hour hot smoke on the Memphis with the Blazen Smoker going too.  If it tastes as good as it looks, will be pleased!

(https://i.imgur.com/jFMC5iTh.jpg)

Title: Re: A Cajun and European Sausage.
Post by: 02ebz06 on July 22, 2023, 11:42:42 AM

Have not seen those casings.
Where did you get them ?

I've been getting the pre-cut ones from Sausagemaker.

Title: Re: A Cajun and European Sausage.
Post by: Bentley on July 22, 2023, 12:27:53 PM

Amazon.  That is what the current round of Salami is in. 43mm & 50mm.  The above is 43mm, they go as low as 32mm.

Title: Re: A Cajun and European Sausage.
Post by: ZCZ on July 22, 2023, 06:19:12 PM

Good looking sausage.
How was it?

Title: Re: A Cajun and European Sausage.
Post by: Bentley on July 22, 2023, 09:32:59 PM

I enjoyed it, but I did not have enough pork for a full recipe, and when I start adjusting ingredients it never come out great!  A little dirty smoke too!

Title: Re: A Cajun and European Sausage.
Post by: Bentley on July 23, 2023, 08:29:37 PM

Needed more fat for both flavor and texture.  Also needs a few days to have the smoke mellow!  Had it in some red beans and Rice, it was edible, but it was not gonna win any awards!

(https://i.imgur.com/TGqYkTyh.jpg)
(https://i.imgur.com/vlLRcX0h.jpg)

Title: Re: A Cajun and European Sausage.
Post by: ZCZ on July 23, 2023, 11:49:01 PM

Ship it to me.  I’ll eat it!
Al

Title: Re: A Cajun and European Sausage.
Post by: BigDave83 on July 24, 2023, 06:57:37 AM

It looks good from here. I would eat it, dice some up for in my omelet, probably go well in the egg bites also.

Would you consider this cooked and ready to eat with the 2 hours of hot smoke? Is there any type of cure in it?

Title: Re: A Cajun and European Sausage.
Post by: Bentley on July 24, 2023, 11:38:57 AM

No, it needed to be cooked in with the beans. About 1/2 tsp of #1 cure.

Title: Re: A Cajun and European Sausage.
Post by: yorkdude on July 24, 2023, 05:14:05 PM

Obviously cant taste it but it looks awesome.