As many of you may know, I have been tasked with making 100 pounds of sausage. Thank you all so much for your advice leading up to this event. I have been asked to coordinate the making of 50 lbs of Kielbasa and 35 lbs. of andouille. The extra 15 pounds will be maker's choice and shared among the cooks during the event. The kielbasa will be grilled and served with kraut and he andouille will be part of a crawfish boil. What makes this task so difficult is the equipment or the lack thereof.
We will be using two 5 pound stuffers and two MES30s (you read that right) to produce all this sausage. Thank god for a few small favors.
1. The butt we are using was ground for us by the butcher and supplied at a very fair price
2. The second MES30 I found on Craigslist a few weeks ago for $40 brand new!
3. I have a few friends helping out!!
So here is the 100 pounds of course ground pork:
So here is the recipe for kielbasa that we are using.
- 3 lbs boned pork butt, 80% lean
- 2 lbs trimmed beef chuck
- 8 cloves crushed fresh garlic (substitute granulated garlic at 1 teaspoon per clove).
- 2 tablespoons Kosher salt
- 1 tablespoon fine ground black pepper
- 1 tablespoon dried marjoram
- 1 level teaspoon Prague Powder #1 or Instacure #1
- ½ cup NFDM
- 1 cup ice water
And the andouille recipe. @Foamheart ,look away! hahaa Not sure how authentic this is haha
- 2 tsp of Cayenne
- 1 Tbsp Smoked Paprika
- 1/4 Cup Fresh Garlic
- 2 TBS Fresh Ground Black Pepper
- 3 Tbsp Kosher Salt
- 1 Tbsp Fresh Thyme leaves
- 1 tsp Crushed Red Pepper
- 1tsp File powder
- 1 tsp. Cure #1
- 1/2 Cup Ice Water ( or beer wine or maybe bourbon)
- ½ cup NFDM
On Wednesday night I mixed up the ingredients in ten pound batches as I thought any larger than that would be hard to mix.
Then Thursday night I mixed the 50 pounds of kielbasa.
If I did this everyday I would have Hoganesque 24 inch pythons hahah quite a lot of work.
Well I will be back with many more pictures and stories of success I hope!
Wish me luck!
Edited by worktogthr - 5/22/16 at 1:14pm