5 lbs of Andouille for Gumbo Day!!

Discussion in 'Sausage' started by mdboatbum, Nov 14, 2014.

  1. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I get these crazy ideas some times. As I mentioned in an earlier post, there have been some good pork sales lately.
    When I saw this:
    [​IMG]
    My first thought was SAUSAGE!!
    Since the day after Thanksgiving is officially Gumbo Day in my family, I decided to try my hand at Andouille.
    First step was to skin the little devil while preserving as much of the fat as possible. Since my local grocery has stopped selling fatback, I don't have any extra to add in. Turned out not to be a problem as this was one porky porker!
    [​IMG]

    Next test of my butchering skill was to remove the bone while preserving all the meat and all 10 of my fingers.
    Success!
    [​IMG]
    Think I did ok. Ended up with about 7lbs of meat all in. Took out 4 for the andouille and will make bratwurst out of the other 2.

    Next was the fun job of cutting half the meat into quarter inch cubes.
    [​IMG]

    After that it was just mixing. [​IMG]

    Stuffing will be tomorrow and smoking will be Sunday, so stay tuned.
    By the way I used the Nola Cuisine recipe:


    2 tsp of Cayenne (I used an extra half teaspoon)
    1 Tbsp Paprika
    1/4 Cup Chopped Fresh Garlic
    1/8 Cup Fresh Ground Black Pepper
    3 Tbsp Diamond Crystal Kosher Salt
    1 Tbsp Fresh Thyme leaves, chopped (I used dried)
    1 tsp Crushed Red Pepper
    1 teaspoon cure#1
    1/2 Cup Ice Water (I used a cup)
    I also used a cup of non fat dried milk.
     
    crazymoon likes this.
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I meant I took 5lbs for the andouille, not 4.
     
  3. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Looking good! Can't wait to see how it comes out.[​IMG]

       Mike
     
  4. It should be good. I will check back and see how its coming.

    Happy smoken.

    David
     
  5. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Just did a fry test and the seasonings are spot on. Definitely an attention getter but not brutal.
    [​IMG]
    [​IMG]
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I will be watching.
     
  7. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Looks like a winner !
     
  8. reinhard

    reinhard Master of the Pit OTBS Member

    I haven't used that recipe yet, and it's time to do so.  Looks great so far.  I like the course texture for this as well.  Thanks for the recipe.  5 pound batch is perfect for a try, but i'm sure it will be great.  Reinhard
     
  9. It looks very tasty!

    Happy smoken.

    David
     
  10. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    The flavor is good, really good in fact, but it's missing one vital ingredient....SMOKE!! Can't wait to taste it after its smoked.
     
  11. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    And the heat is awesome! It starts out pretty mild and then a nice slow burn builds for about 15 minutes. I added extra cayenne because mine is about 2 years old and I was afraid it had lost some of its punch. Definitely still has it.
     
  12. I like a little heat.
     
  13. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      That patty looks tasty!

      Mike
     
  14. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Just realized I forgot to mention I cubed half of it and ground the other half thru the coarse plate on my KA grinder attachment.
     
  15. I was thinking it looked more than chopped.

    Happy smoken.

    David
     
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I love the look of the coarser texture. I bet it is going to be stellar!

    Disco
     
  17. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I hope I don't disappoint. Me as well as you 😄
     
  18. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Sausage is looking good. You'll lose some heat after its smoked
     
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    The NOLA recipe is everywhere. I actually linked it this week to another sausage maker. I guess the Poli recipe is the only other original I have seen.

    The andouille was special. It was built to showcase the owners black pepper. There was red pepper in it, but the black pepper had to be bought and made the andouille special. Its a good recipe. Its easy to always spot by the 1/8C of black pepper.

    Looks like its going to be good stuff. I found myself loving smoking the andouille the same as bacon. The smell after smoking while in the reefer just makes everything in the reefer smell totally awesome. That dark red smokie casing......... ZOMG!

    Lookin great man.

    BTW I went crazy last week, I realized I was out of cajun smoked sausage, so I made an emergency batch. Then this week I realized I am out of andouille also. Not too worried, I know I had some of my old favorite store bought in the freezer, this is the kind my Mom would send me when I lived out of range to purchase it, like the community coffee. It ruined my pot of beans, it sux'd! Once you've made your own, its like bacon you'll never be able to use store bought again. Butts are on sale here for 1.69/lb all you want for the next two weeks, I am making andouille this comming week! LOL
     
    Last edited: Nov 15, 2014
  20. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looks mighty tasty Bum.... I like it......
     

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