Thread: Sausage and Smoke Cooking

Should have wrapped in bacon

Originally Posted by tcrideshd

Should have wrapped in bacon

I foresaw that coming, however I'd seen many examples of non bacon wrapped eggs.

If freezing the last eggs and warming it up works, 'THEN' I'll play more and try the bacon.

Originally Posted by tcrideshd

Should have wrapped in bacon

Jalapeno slice on either side....

That too

Originally Posted by cudarunner

My youngest brother will be coming for a visit in early May and he knows a guy who is from Louisiana and he's served my brother some things like Jambalaya and my brother really liked them HOWEVER the guy won't give out his recipes saying that they are 'Family' and so he can't share them.

Personally, I'm glad to share any family recipes, etc. Anyway, I have a recipe for Jambalaya that I haven't fixed in years but thought that I'd make a batch for my brother to try.

Of course it uses Andouille Sausage. In the past I'd buy some at the store but this time around I thought I'd have a go with making some from scratch. I've had a recipe for years that I found online and the poster swore that he was Cajun and the recipe had been in his family for years so I made a 1/2 batch.

I failed to take Before Pics, but here's some afterwards.

I usually 'Shower' smoked sausage when it comes out of the smoker until it's below a 90 deg F internal temp as it prevents wrinkling and seems to mellow the smoke flavor a bit. So here's my small batch after 15 minutes on my clothesline with a sprinkler going:

Attachment 320191

After drying them off and separating them:

Attachment 320194

Internal texture:

Attachment 320196

The author of the recipe cautioned against using too much cayeenne as it the sausage was too hot then the product it was used in would be too hot so I went with the lower recommended amounts. I found the sausage 'Spicy' but not hot.

Thanks for looking

Roy: The texture is too fine. See the email I sent to you.

Originally Posted by cudarunner

Before Charlie (spazola) brought up a food called 'Boudin Balls' I'd never heard of them. I wanted to try them BUT they had an ingredient that I absolutely HATE and that's liver. However after making a batch I LOVE THEM. I will confess that there is only 6 ounces of liver out of 2-2.5 lbs of pork, the peppers, onions, parsley and spices and I don't know how much 4 cups of cooked rice would weigh so it's a minuscule amount, but I've read time and time again that the liver adds a little 'something' to the dish.

Charlie was gracious enough to send me a link showing the basics of how he himself made the dish.

I've found many different variations on the dish and the one that's made the biggest difference is not grinding the cooked meat, veggies and cooked rice. Also not adding as much of the drained cooking liquid makes for a bit firmer ball.

While they are 'mildly spicy' I've found that I love them with some of my Hot German Mustard like I took to the 2020 TX meet.

ANYWAY---------------

I made the meat mixture yesterday, and used cold water in the sink to quickly cool the pot and contents I refrigerated the mixture covered tightly overnight. Tonight I brought the mixture out, roughly formed the balls and let them warm up a bit. Then I dipped my hands in cold water and formed the rough balls into nice smooth and fairly rounded balls. Then I dipped them in flour, milk and then dried bread crumbs. Here they are ready for deep frying--

Attachment 320095

Deep fried in batches of four balls at 350 degs F in peanut oil until nicely browned--

Attachment 320096

Since I have the oil, I'm thinking of deep frying some frozen French fries and warming up some left over baked beans--but maybe just Boudin.

Thanks Charlie!

Andouille, Boudin, Catfish, Roy ya gonna turn into a Coonass yet. But don't tell Vic, he doesn't know what it is.

Originally Posted by paco

Andouille, Boudin, Catfish, Roy ya gonna turn into a Coonass yet. But don't tell Vic, he doesn't know what it is.

"But it took half the cops in Dallas County
Just to put one coonass boy in jail"

From Charlie Daniel's tune 'Trudy'---

Yea. Yankee examples. We put bacon on everything. I once bacon wrapped an oatmeal cookie

Originally Posted by tcrideshd

Yea. Yankee examples. We put bacon on everything. I once bacon wrapped an oatmeal cookie

When I was at the Orange County Fair year before last there were all kinds of things wrapped with or with bacon in/on them including bacon wrapped turkey legs.

A mom and pop bakery here in town sells maple bars with strips of cooked bacon on the top.

Then of course there's always this----

https://www.foodnetwork.com/recipes/...recipe-2043014

Originally Posted by DZEC

Found this new take on “organizing” your smoking activity.

Attachment 320254

I had seen that and thought it looks like it would work pretty well!