Making Smoked Andouille Sausage

Step 5 Smoke the Sausages

1) Prepare Applewood chips by placing them into water.

2) Prepare your smoker and smoke the sausage for 3 hours to an internal temperature of 150 degrees. Be careful not to get the smoke too hot or the casings will burst!

3) Remove from the smoker and let them cool.

Comments

[Henkie]

You smoke it at a 150 degrees. degrees F or degrees C?

[tldudenhoeffer]

He actually said to smoke them for 3 hours until the INTERNAL TEMPURATURE of the sausages reach 150 degrees F. This means that after 3 hours of smoking time, you will insert a meat thermometer into one end of the sausage until the probe is about half way in and see what it's temperature is. If it says it's only 145 F inside the sausage, then you need to smoke for another 20 - 30 minutes until the internal temperature of the sausage is 150 F.

[bayouhawk]

i like to smoke till internal is 155 for pork. food safety.
then shower with cold water until temp is 110. keeps sausage casings from shrivrelling

[Henkie]

Thanks for the reply. Not many people realize that there are many ways to measure. Metric, imperial and a few more. And because internet is a world wide phenomenon it would be nice to add the units behind the quantities.

[tldudenhoeffer]

That's okay. I make haggis 3 times a year and I measure the internal temperature the same way as I described. I don't always smoke it though. Most of the time I put it in a cast iron pot out on the grill for 2 - 4 hours and begin checking it after 2 hours.

[tldudenhoeffer]

In response to a recipe request: I cook haggis in many different ways. Sometimes I steam it in the oven, sometimes I leave it simmer outside over a nice cookfire and sometimes, yes, I smoke it! I prefer applewood for smoking haggis, It gives it a nice subtle flavor and gives new meaning to a '2 week old bag of haggis'!! Recipe: 1 large sheep stomach (cleaned - 1st by running cold water through it, then by plunging it into a boiling water bath, then scrape the inside as best you can without damaging it. When clean, it may be stored in saltwater in the fridge for a couple of days) NOTE: if the idea of a sheep's stomach grosses you out, use a cheese cloth bag (or make one). 1 sheep heart - boiled (cow's heart will do in a pinch, just don't use so much of it) 1 sheep liver - boiled (cow will do, but use less of it) save the water from boiling these Grate 1/3 of the liver and mince 1/3 of the heart. Place in bowl and set aside. 1/2 lb finely chopped beef suet (try to obtain from a butcher or make your own) toast 3 handfuls of rolled oats or steel cut oats (nothing instant) Mix everything together in a large bowl adding up to 1 tsp of salt and ground black pepper to your liking. Add enough of the reserved boiling water to the mixture to make a soft ball. Fill the stomach (or cheesecloth bag) with the mix until about 1/2 full, then sew it closed. It will swell while cooking. To cook: place a trivet into the bottom of a large pot. place the haggis onto the trivet. add water to almost cover the haggis. boil steady for 3 hours, pricking top of the haggis as needed to let steam out. When smoking the haggis, you'll have to prick it occasionally to let the steam out, but it takes about 6 hours to smoke it. This is the basic recipe. I use a lot of herbs in my haggis (marjoram, tarragon, and sage). I sometimes add green peppers, hot peppers, mushrooms, etc. It depends on my mood. Afterall, all a haggis is, is a mixed lot meatloaf of sorts. My next endeavor is to see if I can smoke a sweet haggis (dessert). Cheers! TLMacD

[rtcarlson]

when do you keep add more of the wood chips, like every hour or 30 mins??