Got a pak of about 17 pounds of butt the other day..
We ate the last of the last batch of andouille last week..so time to make some more!!!
I use this recipe... http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/
I used fresh from the herb patch basil and 3 heads of the garlic the that my pal DaveOmak sent me..three different kinds too. Made 3/4 of a cup.
Used Himilayan salt instead of kosher..
After cutting the butts into 2 inch chunks I spiced,mixed and into the fridge for a couple days..
Then I cut 7 pounds into small chunks and ground the rest with the large plate.
Mixed it with the chunks and into a cold 11 pound motored stuffer with 38/42 hog casings.
I use the tubed casings..it took about 30 seconds to load the stuffer tube......I did soak them in warm water with a TBS of vinegar.
Hit the pedal and whee...14 pounds of sausage with no blow outs in less than 10 minutes..that included a refill.
They are now happily resting on baking racks in the fridge..
Once the painters leave I will be smoking some delicious andouille...
I had about a pound left from the tube and stuffer body so we are having mucho garlic andouille burgers for dinner...
Chunked and spiced..
Small chunks whew it took a few hours to cut it this small..
Small chunks mixed with ground big chunks...
I love tubed casings..
14 pounds of andouille!!!!
Mmmmm garlicy andouille burgers...life is good...
We ate the last of the last batch of andouille last week..so time to make some more!!!
I use this recipe... http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/
I used fresh from the herb patch basil and 3 heads of the garlic the that my pal DaveOmak sent me..three different kinds too. Made 3/4 of a cup.
Used Himilayan salt instead of kosher..
After cutting the butts into 2 inch chunks I spiced,mixed and into the fridge for a couple days..
Then I cut 7 pounds into small chunks and ground the rest with the large plate.
Mixed it with the chunks and into a cold 11 pound motored stuffer with 38/42 hog casings.
I use the tubed casings..it took about 30 seconds to load the stuffer tube......I did soak them in warm water with a TBS of vinegar.
Hit the pedal and whee...14 pounds of sausage with no blow outs in less than 10 minutes..that included a refill.
They are now happily resting on baking racks in the fridge..
Once the painters leave I will be smoking some delicious andouille...
I had about a pound left from the tube and stuffer body so we are having mucho garlic andouille burgers for dinner...
Chunked and spiced..
Small chunks whew it took a few hours to cut it this small..
Small chunks mixed with ground big chunks...
I love tubed casings..
14 pounds of andouille!!!!
Mmmmm garlicy andouille burgers...life is good...
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