Drunkenboar
Member
- Joined
- Oct 9, 2019
- Messages
- 9
- Reaction score
- 27
Decided to try my hand at sausage making. Might have overdone it slightly for a first time. It involved randomly buying a book, a LEM 10lb Sausage Stuffer and then finally burning out my Kitchenaid while trying to grind/mix.
Made a batch of Andouille (10lbs) and Venison (15lbs) sausage using the recipes from Michael Ruhlman's Charcuterie book.
Both sausages were smoked at ~185°F to an internal temperature of 155°F (about 3 hours). Used my Yoder YS480 with a mix of cherry and oak.
First few sausages were definitely a learning experience. Had a few blowouts while trying to get the technique dialed in.
Seems to have turned out quite well, good smoke flavor throughout but the Andouille is a bit mild. I should have trusted my instincts and added some Naga Morich chilli powder.
Made a batch of Andouille (10lbs) and Venison (15lbs) sausage using the recipes from Michael Ruhlman's Charcuterie book.
Both sausages were smoked at ~185°F to an internal temperature of 155°F (about 3 hours). Used my Yoder YS480 with a mix of cherry and oak.
First few sausages were definitely a learning experience. Had a few blowouts while trying to get the technique dialed in.
Seems to have turned out quite well, good smoke flavor throughout but the Andouille is a bit mild. I should have trusted my instincts and added some Naga Morich chilli powder.