I get Aidell's at the local Stop&Shop. I've eaten better in LA, but it's good enough so I'm not tempted to go your route. It goes well in pea soup.

Jerry
--
Engineering is the art of making what you want from things you can get.

On Jul 3, 11:00*am, Jerry Avins > wrote:
> I get Aidell's at the local Stop&Shop. I've eaten better in LA, but it's good enough so I'm not tempted to go your route. It goes well in pea soup.
>
> Jerry
> --
> Engineering is the art of making what you want from things you can get.

Yeah, Jerry, I've eaten Aidell's.....yuck, it's ok if someone has
never had real andouille, they won't know the difference.

I'm doing this not just for the andouille, although that's been my
main impetus to get me started, but for
the learning experience so that I can become a good sausage maker
overall. Plus, so far it's fun !

On 2011-07-03, ImStillMags > wrote:

> I'm doing this not just for the andouille, although that's been my
> main impetus to get me started, but for
> the learning experience so that I can become a good sausage maker
> overall. Plus, so far it's fun !

What do you have planned for the smoking? I've done serious sausage
making, but it was cold smoked. Never occured to me Cajuns don't have
much of a cold season.

nb

On Jul 3, 12:08*pm, notbob > wrote:
> On 2011-07-03, ImStillMags > wrote:
>
> > I'm doing this not just for the andouille, although that's been my
> > main impetus to get me started, but for
> > the learning experience so that I can become a good sausage maker
> > overall. * Plus, so far it's fun !
>
> What do you have planned for the smoking? *I've done serious sausage
> making, but it was cold smoked. *Never occured to me Cajuns don't have
> much of a cold season. *
>
> nb

I'm smoking it in a Brinkmann smoker. It's new to me as well. I
thought about doing it in my gas grill
by only using one burner and adding wood chips but I got the Brinkmann
as a gift, so I'm using that.

It's all a learning process for me this Summer !!

"notbob" <> What do you have planned for the smoking? I've done serious
sausage
> making, but it was cold smoked. Never occured to me Cajuns don't have
> much of a cold season.
>
I'm not Cajun but live happily among them. We do indeed have a cold season;
don't have to deal with snow except about every 10 years and then just for
fun. This year, we had several weeks of the thermometer diddling around 20°
degrees. Global warming, you know? Polly

On 2011-07-04, Polly Esther > wrote:

> fun. This year, we had several weeks of the thermometer diddling around 20°
> degrees.

That'll do!

On Jul 3, 1:20*pm, ImStillMags > wrote:

> I'm smoking it in a Brinkmann smoker. * It's new to me as well. *

Tell us more about the Brinkmann smoker.

On Jul 6, 1:09*am, "jmcquown" > wrote:

> Andouille is great in red beans & rice, jambalaya and even just grilled and
> served on a bun

I'm having a patty, about the size of a hamburger patty, that I made
from the left over
little bit after I finished stuffing the casings, for breakfast this
morning with some
over easy eggs.

I love andouille and eggs for breakfast, patty or link....it's all
good.

Giusi wrote:
> "jmcquown" > ha scritto nel messaggio
>
>> How about you engineer yourself a better newsreader? Google groups
>> doesn't cut it.
>
> Just today I am reading over and over criticisms of how people arrive here
> and how they communicate. This is what is killing usenet. It's so damned
> clubby and precise now that people are more comfortable and happy elsewhere
> and now there are so many elsewheres.

It's called blaming the victim and it has been driving new folks away
from UseNet ever since any competition existed. Back in the days of
dial in BBS systems that was competition. Now web boards are
compeitition. Think about it - If you were to come to UseNet today for
the first time, would you stay or would you go to a web board where such
postings get siliently dropped by the moderator?

On Wed, 6 Jul 2011 04:09:22 -0400, "jmcquown" >
wrote:

> Andouille is great in red beans & rice, jambalaya and even just grilled and
> served on a bun

I wouldn't eat andouille on a bun, but yes... it's fabulous in
jambalaya and would work beautifully in red beans & rice.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Wed, 6 Jul 2011 07:20:25 -0700 (PDT), ImStillMags
> wrote:

>
> I love andouille and eggs for breakfast, patty or link....it's all
> good.
>
Andouille patty? Those two words have never been together in my
vocabulary before. I don't think of it as a fresh sausage... is it
sold that way in the South?

--

Today's mighty oak is just yesterday's nut that held its ground.

On Wed, 6 Jul 2011 15:11:55 +0000 (UTC), Doug Freyburger
> wrote:

> Think about it - If you were to come to UseNet today for
> the first time, would you stay or would you go to a web board where such
> postings get siliently dropped by the moderator?

I wouldn't stay, that's for sure... but so many here are just morphers
who didn't announce who they are or were, that everyone is suspect and
not given any leeway: Get with it or get the h*ll out.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 6, 8:21*am, sf > wrote:
> On Wed, 6 Jul 2011 07:20:25 -0700 (PDT), ImStillMags
>
> > wrote:
>
> > I love andouille and eggs for breakfast, patty or link....it's all
> > good.
>
> Andouille patty? *Those two words have never been together in my
> vocabulary before. *I don't think of it as a fresh sausage... is it
> sold that way in the South?

No, it's not. I just had a little bit of 'leftover' and I wasn't
going mess with another casing so I made a couple of patties out of
the andouille. It was really good as a breakfast sausage, not
smoked, just fresh. But I like the smoked sausages in the casing
as a breakfast sausage as well. I cut the sausage in half and then
split the halves and brown them off and eat with over easy
eggs. it's really yummy with eggs.

On Jul 6, 8:19*am, sf > wrote:
> On Wed, 6 Jul 2011 04:09:22 -0400, "jmcquown" >
> wrote:
>
> > Andouille is great in red beans & rice, jambalaya and even just grilled and
> > served on a bun
>
> I wouldn't eat andouille on a bun, but yes... it's fabulous in
> jambalaya and would work beautifully in red beans & rice.

good andouille is better than a hot dog any day in my book ;-)

"ImStillMags" > wrote in message
...
> On Jul 6, 8:21 am, sf > wrote:
>> On Wed, 6 Jul 2011 07:20:25 -0700 (PDT), ImStillMags
>>
>> > wrote:
>>
>> > I love andouille and eggs for breakfast, patty or link....it's all
>> > good.
>>
>> Andouille patty? Those two words have never been together in my
>> vocabulary before. I don't think of it as a fresh sausage... is it
>> sold that way in the South?
>
> No, it's not. I just had a little bit of 'leftover' and I wasn't
> going mess with another casing so I made a couple of patties out of
> the andouille. It was really good as a breakfast sausage, not
> smoked, just fresh. But I like the smoked sausages in the casing
> as a breakfast sausage as well. I cut the sausage in half and then
> split the halves and brown them off and eat with over easy
> eggs. it's really yummy with eggs.

I make quite a lot of fresh sausage meat. I can't be bothered to stuff
them into casings any more and only make them into patties. It suits us

On Jul 6, 12:56*pm, "Ophelia" > wrote:
> I make quite a lot of fresh sausage meat. * I can't be bothered to stuff
> them into casings any more and only make them into patties. *It suits us- Hide quoted text -
>
> - Show quoted text -

but if a sausage needs to be smoked.....what do you do???

"ImStillMags" > wrote in message
...
> On Jul 6, 12:56 pm, "Ophelia" > wrote:
>> I make quite a lot of fresh sausage meat. I can't be bothered to stuff
>> them into casings any more and only make them into patties. It suits
>> us- Hide quoted text -
>>
>> - Show quoted text -
>
> but if a sausage needs to be smoked.....what do you do???

I have never smoked any meats (blush). It just isn't something I do. I
would be interested in preserving meats, but not smoking.

Ok so I am wierd.. I am a Brit.. OK??? <g>

On Wed, 6 Jul 2011 12:49:03 -0700 (PDT), ImStillMags
> wrote:

> On Jul 6, 8:21*am, sf > wrote:
> > On Wed, 6 Jul 2011 07:20:25 -0700 (PDT), ImStillMags
> >
> > > wrote:
> >
> > > I love andouille and eggs for breakfast, patty or link....it's all
> > > good.
> >
> > Andouille patty? *Those two words have never been together in my
> > vocabulary before. *I don't think of it as a fresh sausage... is it
> > sold that way in the South?
>
> No, it's not. I just had a little bit of 'leftover' and I wasn't
> going mess with another casing so I made a couple of patties out of
> the andouille. It was really good as a breakfast sausage, not
> smoked, just fresh. But I like the smoked sausages in the casing
> as a breakfast sausage as well. I cut the sausage in half and then
> split the halves and brown them off and eat with over easy
> eggs. it's really yummy with eggs.

I was just thinking that maybe I could make up the meat mix and skip
the smoking part since I don't have a smoker anyway. It would
probably work just as well in Jambalaya etc.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 6, 1:06*pm, "Ophelia" > wrote:
>
> > but if a sausage needs to be smoked.....what do you do???
>
> I have never smoked any meats (blush). *It just isn't something I do. *I
> would be interested in preserving meats, but not smoking.
>
> Ok so I am wierd.. I am a Brit.. OK??? <g>

No you're not wierd. And as much as I loved smoked sausages,
sometimes they are really hard to light. ;-)

"ImStillMags" > wrote in message
...
> On Jul 6, 1:06 pm, "Ophelia" > wrote:
>>
>> > but if a sausage needs to be smoked.....what do you do???
>>
>> I have never smoked any meats (blush). It just isn't something I do. I
>> would be interested in preserving meats, but not smoking.
>>
>> Ok so I am wierd.. I am a Brit.. OK??? <g>
>
> No you're not wierd. And as much as I loved smoked sausages,
> sometimes they are really hard to light. ;-)

roflmaooooooooo
>

On Wed, 6 Jul 2011 12:53:27 -0700 (PDT), ImStillMags
> wrote:

> On Jul 6, 8:19*am, sf > wrote:
> > On Wed, 6 Jul 2011 04:09:22 -0400, "jmcquown" >
> > wrote:
> >
> > > Andouille is great in red beans & rice, jambalaya and even just grilled and
> > > served on a bun
> >
> > I wouldn't eat andouille on a bun, but yes... it's fabulous in
> > jambalaya and would work beautifully in red beans & rice.
>
> good andouille is better than a hot dog any day in my book ;-)

So, what recipes did you look at before combining them?

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 6, 2:18*pm, sf > wrote:
>
> So, what recipes did you look at before combining them?

This was one.....I thought there was too much salt and I didn't like
the idea of the milk powder.

http://www.nolacuisine.com/2005/11/1...ausage-recipe/

this is the other one I liked, after looking all over the place....

http://www.lets-make-sausage.com/andouille-sausage.html


those two were the ones that appealed to me the most...so I took what
i thought were the best of both and did my thang...
the recipe is posted here in this thread.

On Jul 6, 1:25*pm, sf > wrote:
>
> I was just thinking that maybe I could make up the meat mix and skip
> the smoking part since I don't have a smoker anyway. *It would
> probably work just as well in Jambalaya etc.


Trust me, it would be good but would not taste the same....because of
the smoke flavoring....

You know you can make your regular BBQ grill into a smoker...even a
gas grill, just only use one burner and keep it down to the lowest
setting and add the wood chips...you put the sausages on the other
side away from the burner and add chips for more smoke as you go
along. Here's a site that tells you how.

http://www.ehow.com/how_4424030_turn...ll-smoker.html

I've done that before when doing pork butts for pulled pork and it
worked out wonderfully, the pork was really tender and smoky and
flavorful....of course you have to put a drip pan under the pork cause
it really leaks grease.

Sycophant just didn't think it through:

> While I LOVE stuffed sausage, patty sausage has more versatile uses in
> recipes.

That's stupid: You can slit a link and squeeze out the stuffing easily,
which means that link sausage is *much* more versatile, since every recipe
which uses patty sausage can be made from link sausage but not vice versa.

Been hitting the salvia again?

Bob

On Wed, 6 Jul 2011 20:33:15 -0700, "Bob Terwilliger"
> wrote:

> Sycophant just didn't think it through:
>
> > While I LOVE stuffed sausage, patty sausage has more versatile uses in
> > recipes.
>
> That's stupid: You can slit a link and squeeze out the stuffing easily,
> which means that link sausage is *much* more versatile, since every recipe
> which uses patty sausage can be made from link sausage but not vice versa.
>
> Been hitting the salvia again?
>
Don't be a smartass! I've come to the same conclusion and I haven't
even had as much experience with making sausage as OM has.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Wed, 6 Jul 2011 16:51:55 -0700 (PDT), ImStillMags
> wrote:

> On Jul 6, 1:25*pm, sf > wrote:
> >
> > I was just thinking that maybe I could make up the meat mix and skip
> > the smoking part since I don't have a smoker anyway. *It would
> > probably work just as well in Jambalaya etc.
>
>
> Trust me, it would be good but would not taste the same....because of
> the smoke flavoring....

I'm thinking that a couple drops of Liquid Smoke would work...
>
> You know you can make your regular BBQ grill into a smoker...even a
> gas grill, just only use one burner and keep it down to the lowest
> setting and add the wood chips...you put the sausages on the other
> side away from the burner and add chips for more smoke as you go
> along. Here's a site that tells you how.
>
> http://www.ehow.com/how_4424030_turn...ll-smoker.html

The kids gifted me with a gas grill a few years ago which has only
been used when they come over and take over.

The best news I've had in years was last weekend when I was told it's
"falling apart". I don't care what that means, but what it mean to me
is that I can finally junk that monstrosity. WooHoo!

Now I can get back to real grilling.... charcoal!

>
> I've done that before when doing pork butts for pulled pork and it
> worked out wonderfully, the pork was really tender and smoky and
> flavorful....of course you have to put a drip pan under the pork cause
> it really leaks grease.
>
I don't like/trust gas grilling, but I understand about the need to
put a drip pan under your meat while you're cooking it.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Wed, 06 Jul 2011 20:14:45 -0500, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> > I was just thinking that maybe I could make up the meat mix and skip
> > the smoking part since I don't have a smoker anyway. It would
> > probably work just as well in Jambalaya etc.
>
> Sausage does not have to be smoked to be good!
> Is all sausage in the grocery store smoked?

I was talking about andouille sausage... but I bet a couple drops of
liquid smoke would solve the problem.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Wed, 06 Jul 2011 19:17:13 -0600, Christine Dabney
> wrote:

> On Wed, 06 Jul 2011 20:14:45 -0500, Omelet >
> wrote:
>
> >In article >,
> > sf > wrote:
> >
> >> I was just thinking that maybe I could make up the meat mix and skip
> >> the smoking part since I don't have a smoker anyway. It would
> >> probably work just as well in Jambalaya etc.
> >
> >Sausage does not have to be smoked to be good!
> >Is all sausage in the grocery store smoked?
>
> Well..some sausages are meant to be smoked. Andouille is one such
> sausage... I have never heard of fresh andouille, at least in this
> country.
>
> And I think sf was talking about andouille.
>
I *was*... but I also wonder if Liquid Smoke would take care of the
problem. I was thinking smoking would condense the sausage, but at
this point... I don't care. If a few drops of liquid smoke would
solve the problem (sure it's not compacted because of fat extraction,
but I wouldn't care for a one time only experiment and fat would be
extracted via sauteing).

--

Today's mighty oak is just yesterday's nut that held its ground.

On Wed, 6 Jul 2011 16:15:50 -0700 (PDT), ImStillMags
> wrote:

> On Jul 6, 2:18*pm, sf > wrote:
> >
> > So, what recipes did you look at before combining them?
>
> This was one.....I thought there was too much salt and I didn't like
> the idea of the milk powder.
>
> http://www.nolacuisine.com/2005/11/1...ausage-recipe/
>
> this is the other one I liked, after looking all over the place....
>
> http://www.lets-make-sausage.com/andouille-sausage.html
>
>
> those two were the ones that appealed to me the most...so I took what
> i thought were the best of both and did my thang...
> the recipe is posted here in this thread.

Thanks!

--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:

> The kids gifted me with a gas grill a few years ago which has only
> been used when they come over and take over.
>
> The best news I've had in years was last weekend when I was told it's
> "falling apart". I don't care what that means, but what it mean to me
> is that I can finally junk that monstrosity. WooHoo!
>
> Now I can get back to real grilling.... charcoal!

Heh... We just ran out of propane, so I might use our charcoal grill next
weekend. Woohoo too!

Bob

In article >,
sf > wrote:
>On Wed, 6 Jul 2011 16:51:55 -0700 (PDT), ImStillMags
> wrote:
>
>> On Jul 6, 1:25*pm, sf > wrote:
>> >
>> > I was just thinking that maybe I could make up the meat mix and skip
>> > the smoking part since I don't have a smoker anyway. *It would
>> > probably work just as well in Jambalaya etc.
>>
>>
>> Trust me, it would be good but would not taste the same....because of
>> the smoke flavoring....
>
>I'm thinking that a couple drops of Liquid Smoke would work...

I remember getting grilled (so to speak) here for making a similar
suggestion, the complaint being that liquid smoke contains the "creosote"
components of smoke rather than the desired components.

There's probably something to this. Oakland barbecue places
have long been accused of putting too much liquid smoke in
their sauce. I happened to go out to the Stork Club last
Saturday night, which is on lower Telegraph and the air in the
entire neighborhood smelled of liquid smoke. Not the sort of
smoky smell you expect from wood barbecue ovens, but definite
liquid smoke. Obviously everyone cooking their barbecue,
in restaurants, privately or at parties, was contributing to
a district-wide emission of liquid smoke.

Steve

"Omelet" > wrote in message
news
> In article
> >,
> ImStillMags > wrote:
>
>> On Jul 6, 12:56 pm, "Ophelia" > wrote:
>> > I make quite a lot of fresh sausage meat. I can't be bothered to
>> > stuff
>> > them into casings any more and only make them into patties. It suits
>> > us-
>> > Hide quoted text -
>> >
>> > - Show quoted text -
>>
>> but if a sausage needs to be smoked.....what do you do???
> I'm not Ophelia but if I plan to smoke it, I make stuffed links.
> But that is just me.

You can be Ophelia if you wish... just keep yer 'ands off me 'amlet!

On Thu, 7 Jul 2011 04:45:28 +0000 (UTC), (Steve
Pope) wrote:

> In article >,
> sf > wrote:
> >On Wed, 6 Jul 2011 16:51:55 -0700 (PDT), ImStillMags
> > wrote:
> >
> >> On Jul 6, 1:25*pm, sf > wrote:
> >> >
> >> > I was just thinking that maybe I could make up the meat mix and skip
> >> > the smoking part since I don't have a smoker anyway. *It would
> >> > probably work just as well in Jambalaya etc.
> >>
> >>
> >> Trust me, it would be good but would not taste the same....because of
> >> the smoke flavoring....
> >
> >I'm thinking that a couple drops of Liquid Smoke would work...
>
> I remember getting grilled (so to speak) here for making a similar
> suggestion, the complaint being that liquid smoke contains the "creosote"
> components of smoke rather than the desired components.

I like liquid smoke for imparting a smoky flavor to food cooked in the
oven, but a little goes a long way. I can make a bottle last years
because I use it by the drop not the teaspoon.
>
> There's probably something to this. Oakland barbecue places
> have long been accused of putting too much liquid smoke in
> their sauce. I happened to go out to the Stork Club last
> Saturday night, which is on lower Telegraph and the air in the
> entire neighborhood smelled of liquid smoke. Not the sort of
> smoky smell you expect from wood barbecue ovens, but definite
> liquid smoke. Obviously everyone cooking their barbecue,
> in restaurants, privately or at parties, was contributing to
> a district-wide emission of liquid smoke.
>
It's definitely over used. I blanch at the amount called for in some
recipes and as much as I like it, I feel the same way about L&P too.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 6, 9:17*pm, sf > wrote:
>
> I was talking about andouille sausage... but I bet a couple drops of
> liquid smoke would solve the problem. *

You can try it and see how it comes out for you. I wouldn't do that
to andouille.

There's just something about the whole package of smoked andouille,
the flavor of course... the deep deep flavor the smoke imparts...plus
the nice snap of the casing. The texture is completely different
also in the casing as compared to just a patty...just not the same.
Not bad.....just not the same.

ImStillMags > wrote:

>There's just something about the whole package of smoked andouille,
>the flavor of course... the deep deep flavor the smoke imparts...plus
>the nice snap of the casing. The texture is completely different
>also in the casing as compared to just a patty...just not the same.
>Not bad.....just not the same.

I also believe that actual smoking (as opposed to smoke flavoring) imparts
some nitrate/nitrite deposits into the sausage and that adds to the curing
process. A lot of Italian salamis are smoked and while they do not taste
smoky it does something to them.


Steve