<![CDATA[Knocked out 50lb of sausage today - Andouille and Sheboygan Brat]]>Local grocery had a $1.49/lb sale on butts and that is as good as it gets lately. They were bone-in cryo two packs so picked through to find what I thought would land me with enough for two 25lb batches. after deboning. Now I do have to mention with ZERO exaggeration: I literally landed at 50lb of meat block after deboning - ON THE NOSE. Pat myself on back right there.

For the Sheboygan Brats I did a single 4.5mm grind and stuffed into 32-35mm casings. This is a new recipe for me (both from Walton’s).

The Andouille I did maybe 5lb through the 4.5mm plate and the rest through a 10mm for a nice chunky texture. Made this Andouille once before but as a fresh brat and it is absolutely amazing… This time I added a pack of sure cure and will smoke them tomorrow. Planning to use the advice on smoke schedule twilliams s gave me in my Smoked Kielbasa thread and see how it goes:

  • Do me a favor and next time try this smoke schedule
    110* for 1 hour vents all open (drying phase)
    125* for 2 hours (with smoke) close dampers to half on bottom 1/8th open on top
    140* for 1 hour (with smoke)
    155* for 2 hours (no smoke)
    170* until IT reaches your desired finished temp. 157*-160*
    Ice bath immediately

Also been trying to be more consistent on size so I cut a piece of tube the casings come on to size I want and use that as a guide (visible in pics). Went longer for Andouille.

Sheboygan Brats:

IMG_3024.jpg

IMG_3029.jpg

And the Andouille:

IMG_3032.jpg

IMG_3039.jpg

]]>https://waltonsdev.nodebb.com/topic/4116/knocked-out-50lb-of-sausage-today-andouille-and-sheboygan-bratRSS for NodeFri, 11 Sep 2026 12:46:10 GMTMon, 02 Aug 2021 00:37:38 GMT60<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Tue, 03 Aug 2021 22:33:03 GMT]]>twilliams said in Knocked out 50lb of sausage today - Andouille and Sheboygan Brat:

PapaSop so here is the equivalents ranging from largest to smallest.
10mm= 25/64” or .39”
3/8”= .38” or 9.53mm
7mm= 9/32” or .28”
3/16”= .19” or 4.76mm
1/8”= .13” or 3.18mm

So you are actually grinding a second time at a smaller diameter than I do.

Interesting. Yeah, I’m happy with that 7mm second grind and getting no complaints from anyone. As far as trying to copy a Johnsonville, it probably won’t happen. Tried myself.

]]>https://waltonsdev.nodebb.com/post/43503https://waltonsdev.nodebb.com/post/43503Tue, 03 Aug 2021 22:33:03 GMT<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Tue, 03 Aug 2021 21:48:26 GMT]]>PapaSop so here is the equivalents ranging from largest to smallest.
10mm= 25/64” or .39”
3/8”= .38” or 9.53mm
7mm= 9/32” or .28”
3/16”= .19” or 4.76mm
1/8”= .13” or 3.18mm

So you are actually grinding a second time at a smaller diameter than I do.

]]>https://waltonsdev.nodebb.com/post/43495https://waltonsdev.nodebb.com/post/43495Tue, 03 Aug 2021 21:48:26 GMT<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Tue, 03 Aug 2021 20:52:45 GMT]]>twilliams
I’ve been using 10mm first grind, 7mm second grind. Not sure the fractional equivalent. Must be close to your final grind. I like this much better than the 4.5mm I was using for final grind.

]]>https://waltonsdev.nodebb.com/post/43493https://waltonsdev.nodebb.com/post/43493Tue, 03 Aug 2021 20:52:45 GMT<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Tue, 03 Aug 2021 20:24:46 GMT]]>PapaSop twice through 3/8, maybe step it back to one grind

]]>https://waltonsdev.nodebb.com/post/43492https://waltonsdev.nodebb.com/post/43492Tue, 03 Aug 2021 20:24:46 GMT<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Tue, 03 Aug 2021 19:06:59 GMT]]>twilliams said in Knocked out 50lb of sausage today - Andouille and Sheboygan Brat:

PapaSop ND Mike the flavor is decent but my texture is way off and I’m not happy with it, so I think the flavor is getting a bad rep from my texture. For the life of me I can’t figure out how to make it like a Johnsonville

What plate are you using for final grind?

]]>https://waltonsdev.nodebb.com/post/43486https://waltonsdev.nodebb.com/post/43486Tue, 03 Aug 2021 19:06:59 GMT<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Tue, 03 Aug 2021 11:50:48 GMT]]>Real nice sir!

]]>https://waltonsdev.nodebb.com/post/43419https://waltonsdev.nodebb.com/post/43419Tue, 03 Aug 2021 11:50:48 GMT<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Tue, 03 Aug 2021 05:45:21 GMT]]>Jamieson22 they look great to me. Nice job. Hate that it took so long but looks like it was worth it 👌

]]>https://waltonsdev.nodebb.com/post/43414https://waltonsdev.nodebb.com/post/43414Tue, 03 Aug 2021 05:45:21 GMT<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Tue, 03 Aug 2021 01:19:18 GMT]]>Jamieson22 that’s a really good thought about the pan on burner absorbing the heat output.

Thanks for the brat suggestion, will see what I can do

]]>https://waltonsdev.nodebb.com/post/43401https://waltonsdev.nodebb.com/post/43401Tue, 03 Aug 2021 01:19:18 GMT<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Tue, 03 Aug 2021 01:13:49 GMT]]>twilliams said in Knocked out 50lb of sausage today - Andouille and Sheboygan Brat:

Jamieson22 did you use the 1250watt setting from start? Maybe next time try your ambient probe trick at the beginning and adjust smoker temp to hit the desired cabin temps. I think 195* was a bit much and pushed a bit of fat out. When you cook them they may plump up and not be wrinkled

Yep 1250w the whole way. I was watching temps and things were in line until I went to 155F though didn’t adjust for a bit as was working and didn’t notice.

Definitely a good idea for next time to shoot for actual vs what is on the display. Also curious if other PK100 owners notice a big difference. I generally never monitor pit temps. I also left my sawdust pan in until well after it burned out. Maybe next time will pull it per smoke schedule as not cure if it sitting on burner makes a big diff. Imagine it can’t help. I’ll figure this damn thing out.

I’ve been turning out really good brats with a 4.5mm or 6mm single grind. Comes pretty close to Johnsonville texture (6mm is better). I try to avoid over emulsified.

]]>https://waltonsdev.nodebb.com/post/43400https://waltonsdev.nodebb.com/post/43400Tue, 03 Aug 2021 01:13:49 GMT<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Tue, 03 Aug 2021 01:08:44 GMT]]>Jamieson22 good job by the way, practice and trying new things is good. I need to figure out my fresh bratwurst texture.

]]>https://waltonsdev.nodebb.com/post/43399https://waltonsdev.nodebb.com/post/43399Tue, 03 Aug 2021 01:08:44 GMT<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Tue, 03 Aug 2021 01:06:23 GMT]]>Jamieson22 did you use the 1250watt setting from start? Maybe next time try your ambient probe trick at the beginning and adjust smoker temp to hit the desired cabin temps. I think 195* was a bit much and pushed a bit of fat out. When you cook them they may plump up and not be wrinkled

]]>https://waltonsdev.nodebb.com/post/43398https://waltonsdev.nodebb.com/post/43398Tue, 03 Aug 2021 01:06:23 GMT<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Tue, 03 Aug 2021 00:54:41 GMT]]>Well ended up turning the PK100 up to 215F which gave me a temp reading of 195-198F on my Thermoworks Smoke ambient probe. That seemed to push them through as 125F to 135F took hours. Pulled them at 155F IT and did a cold water bath. Final cook time was 11h20m for 25lb in 42-45mm casings. Currently sitting on counter for a bit before going in fridge.

Color is fantastic so twilliams think your advice of less water in dust made a diff. Have a few pale spots but that was due to overlapping .I did get a lot more case wrinkle than I’d like and imagine the higher temps had a lot to do with it. Guessing I got some fat out on a few in hotter spots in smoker. Not sure what to change next time for a better batch.

IMG_3062.jpg

IMG_3065.jpg

]]>https://waltonsdev.nodebb.com/post/43396https://waltonsdev.nodebb.com/post/43396Tue, 03 Aug 2021 00:54:41 GMT<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Mon, 02 Aug 2021 22:26:12 GMT]]>So I am now 9+ hours in and sitting at 136F IT on the links. I opened it just once a bit ago to remove dust pan and checked temp on another link and read the same.
Color looked really nice which is a plus.

This time I also hung an ambient probe that is kind floating in the middle of chamber as I wrapped it around a dowel. When I set smoker to 155F it read 142-148. To get to 170F I had to set smoker to 195F. Not sure if I am just way impatient or should I be planning for crazy long cooks? Any thoughts?

I fired up my P&S pellet smoker and may move them to it on 30 min or so if they don’t start moving up more.

]]>https://waltonsdev.nodebb.com/post/43392https://waltonsdev.nodebb.com/post/43392Mon, 02 Aug 2021 22:26:12 GMT<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Mon, 02 Aug 2021 22:02:11 GMT]]>PapaSop ND Mike the flavor is decent but my texture is way off and I’m not happy with it, so I think the flavor is getting a bad rep from my texture. For the life of me I can’t figure out how to make it like a Johnsonville

]]>https://waltonsdev.nodebb.com/post/43387https://waltonsdev.nodebb.com/post/43387Mon, 02 Aug 2021 22:02:11 GMT<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Mon, 02 Aug 2021 21:58:37 GMT]]>Jamieson22 wonderful outdoor kitchen

]]>https://waltonsdev.nodebb.com/post/43386https://waltonsdev.nodebb.com/post/43386Mon, 02 Aug 2021 21:58:37 GMT<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Mon, 02 Aug 2021 19:47:36 GMT]]>ND Mike said in Knocked out 50lb of sausage today - Andouille and Sheboygan Brat:

Nice! Leave a review of the taste of those Sheboygan brats! I have been eyeing that seasoning.

I’m curious as well.

]]>https://waltonsdev.nodebb.com/post/43380https://waltonsdev.nodebb.com/post/43380Mon, 02 Aug 2021 19:47:36 GMT<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Mon, 02 Aug 2021 19:25:37 GMT]]>Nice! Leave a review of the taste of those Sheboygan brats! I have been eyeing that seasoning.

]]>https://waltonsdev.nodebb.com/post/43377https://waltonsdev.nodebb.com/post/43377Mon, 02 Aug 2021 19:25:37 GMT<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Mon, 02 Aug 2021 17:46:38 GMT]]>Jamieson22 very nicely done 👍🏼

]]>https://waltonsdev.nodebb.com/post/43371https://waltonsdev.nodebb.com/post/43371Mon, 02 Aug 2021 17:46:38 GMT<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Mon, 02 Aug 2021 13:38:03 GMT]]>Jamieson22 Well done!

]]>https://waltonsdev.nodebb.com/post/43351https://waltonsdev.nodebb.com/post/43351Mon, 02 Aug 2021 13:38:03 GMT<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Mon, 02 Aug 2021 12:38:42 GMT]]>Getting ready to start the smoke and got a chance to use my sawhorse setup for loading up the hanging rods. Nice and easy!

IMG_3043.jpg

]]>https://waltonsdev.nodebb.com/post/43340https://waltonsdev.nodebb.com/post/43340Mon, 02 Aug 2021 12:38:42 GMT<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Mon, 02 Aug 2021 01:47:51 GMT]]>twilliams No need to be nervous. I appreciate the input/help! Generally I slay on the smokers but turning out nice smoked sausages has eluded me. I’ll happily take the experienced advice I get to learn this PK100!

]]>https://waltonsdev.nodebb.com/post/43327https://waltonsdev.nodebb.com/post/43327Mon, 02 Aug 2021 01:47:51 GMT<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Mon, 02 Aug 2021 01:40:08 GMT]]>Jamieson22 now ya got me nervous, all eyes are on deck….lol

]]>https://waltonsdev.nodebb.com/post/43326https://waltonsdev.nodebb.com/post/43326Mon, 02 Aug 2021 01:40:08 GMT<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Mon, 02 Aug 2021 01:03:39 GMT]]>Jamieson22 good luck on the smoke

]]>https://waltonsdev.nodebb.com/post/43324https://waltonsdev.nodebb.com/post/43324Mon, 02 Aug 2021 01:03:39 GMT<![CDATA[Reply to Knocked out 50lb of sausage today - Andouille and Sheboygan Brat on Mon, 02 Aug 2021 01:01:29 GMT]]>Jamieson22 great looking batch. Let us know how the smoke goes.

]]>https://waltonsdev.nodebb.com/post/43323https://waltonsdev.nodebb.com/post/43323Mon, 02 Aug 2021 01:01:29 GMT