Chicken Andouille and Buffalo Chicken sausage

rgautheir20420

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Jun 11, 2014

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Crest Hill, IL (Chicagoland)

• Jul 14, 2014

• #1

We got our new 5 lb Grizzly stuffer this past week and thought we'd put it to the test on some chicken sausage. We did 4 lbs of Andouille and Buffalo Chicken style. They both came out very good. No issues with poor binding after cooked that I could tell. The stuffer performed beautifully!!! Not 1 blow out and when we got the hang out it, I was turning the piston in a fluent speedy motion and the sausages were coming off the horn plump and even. An overall good afternoon of sausage making. 

The Andouille was amazing! The Buffalo was really good, but a could changes will be made next time around. I'm the guy with the tattoo on his left arm and my buddy Eric is the one doing some grinding. Some pics for your viewing pleasure. Oh, I also made some simply hoagie rolls to put the cooked sausage in that morning.

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• rgautheir20420
• Jul 14, 2014

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• rgautheir20420
• Jul 14, 2014

Andouille is the top left 3 and the others are Buffalo.

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• rgautheir20420
• Jul 14, 2014

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• rgautheir20420
• Jul 14, 2014

Buffalo. This was the 2nd round and came out much nicer.

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• rgautheir20420
• Jul 14, 2014

Andouille

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• rgautheir20420
• Jul 14, 2014

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• rgautheir20420
• Jul 14, 2014

 

shoebe

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Mar 15, 2014

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Battle Ground Washington

• Jul 14, 2014

• #2

Looks like fun. Love the buns as well...nice job, bet they are  all gone soon

 

rgautheir20420

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Jun 11, 2014

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Crest Hill, IL (Chicagoland)

• Jul 14, 2014

• #3

Shoebe said:

 
Looks like fun. Love the buns as well...nice job, bet they are  all gone soon

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It was a blast. I've made salami in the past with the caulk gun style stuffer and using the piston stuffer was sooo much easier. The buns are real good. Worked great for the sausages, and made a sandi for lunch with one. 

I'm gonna make some more tonight to work on my shaping of the final product. It's such an easy recipe, I might have to keep a stock of them.

 

disco

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Oct 31, 2012

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Canadian Rockies

• Jul 14, 2014

• #4

Looks like the stuffer was a success.

I've never tried chicken andouille. I may have to give it a go.

Disco

 

rgautheir20420

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Crest Hill, IL (Chicagoland)

• Jul 14, 2014

• #5

I used boneless chicken thighs for the 4 lbs and it was as juicy as ever. You would have never known it was chicken. I can post the ingredient list if anyone wants it.

 

disco

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• Jul 14, 2014

• #6

rgautheir20420 said:

 
I used boneless chicken thighs for the 4 lbs and it was as juicy as ever. You would have never known it was chicken. I can post the ingredient list if anyone wants it.

Click to expand...

Sure, I'd love to see the recipe.

Disco

 

chef willie

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• Jul 14, 2014

• #7

Mighty fine looking sausage.....one of my fav styles along with Texas Hot Links.....YUM.....Willie

 

jwcnj4502

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Jan 11, 2014

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Jersey Shore

• Jul 14, 2014

• #8

I'd like to see both of your recipes that you did. Always looking for good chicken sausage recipes.

 

driedstick

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N. Central Idaho

• Jul 14, 2014

• #9

Looks great - Nice job 

A full smoker is a happy smoker 

DS 

 

s24smoove

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Jun 12, 2014

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• Jul 14, 2014

• #10

like your style rg, makin sausages and cold beer, sausagemaking is a lot of fun.

 

rgautheir20420

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Jun 11, 2014

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Crest Hill, IL (Chicagoland)

• Jul 15, 2014

• #11

S24smoove said:

 
like your style rg, makin sausages and cold beer, sausagemaking is a lot of fun.

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Doesn't get much better. Making my own sausage and drinking my homemade beer! I'll have the recipes up this evening....forgot last night.

 

socal duckie

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Jul 15, 2011

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el centro, calif

• Jul 22, 2014

• #12

rgautheir20420 said:

I used boneless chicken thighs for the 4 lbs and it was as juicy as ever. You would have never known it was chicken. I can post the ingredient list if anyone wants it.

Click to expand...

Please post up ingredients ... Those sound amazing!

 

rgautheir20420

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Crest Hill, IL (Chicagoland)

• Jul 22, 2014

• #13

Very sorry for the delay in this. The Andouille ingredients were 22 g Tony Chachere's, 5 g garlic powder, 4 g salt, 7 g red pepper flakes, and .25 tsp cayenne. We're making another 5 lbs this weekend but using half and half chicken breast and thigh.

The buffalo chicken was literally half of the ingredient list on this website. I'll say I want overly happy with the final product. Flavor was good, but texture and everything else I think could be better. Next time I'm gonna use a thicker buffalo sauce and no butter. I thought the finished sausage was too juicy....that possible? It hindered the bind I felt.

http://www.choosy-beggars.com/index.php/2009/06/19/buffalo-chicken-sausages/

 

rgautheir20420

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Crest Hill, IL (Chicagoland)

• Jul 22, 2014

• #14

For this Sunday's menu were doing these same sausage, but also 5 lbs of authentic Cajun cold smoked Andouille and 5 lbs of our interpretation of the Vietnamese pho dish in a sausage. I'll be sure to post about them.

 

allen

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Sep 28, 2007

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Sioux City, Ia.

• Jul 23, 2014

• #15

What type of grinder do you have, I have been looking around but too high priced for me right now, I just need one for grinding small portions of meat?.

 

rgautheir20420

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Crest Hill, IL (Chicagoland)

• Jul 23, 2014

• #16

Allen said:

What type of grinder do you have, I have been looking around but too high priced for me right now, I just need one for grinding small portions of meat?.

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This is the grinder I'm using:


I got it off of Craigslist for $50 though and it was used only once. Was in perfect condition and comes with a ton of dies. There are cheaper ones out there that likely work just as good rather than paying retail for this one.