Andouille for gumbo

shyzabrau

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Mar 29, 2017

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Troutville, Virginia

• Apr 3, 2017

• #1

Thought I would share this picture of some andouille that I was cutting up for gumbo last night.

I made 9# of andouille last week, and gumbo was definitely called for!

IMG_1187.JPG

• shyzabrau
• Apr 3, 2017

 

SmokinAl

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• Apr 3, 2017

• #2

That is beautiful looking Andouille!

Nicely done!

Al

 

crankybuzzard

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• Apr 3, 2017

• #3

That is some good looking andouille!  Looks like a good mix of fat and meat and the texture is spot on for me.

 

shyzabrau

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• Apr 3, 2017

• #4

CrankyBuzzard said:

 
That is some good looking andouille!  Looks like a good mix of fat and meat and the texture is spot on for me.

Click to expand...

Thanks! Took a long time to hand cut 4.5 pounds, so I ordered a couple grinder plates with larger holes. See how that works next time I do sausage...

 

crankybuzzard

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• Apr 3, 2017

• #5

Shyzabrau said:

 
Thanks! Took a long time to hand cut 4.5 pounds, so I ordered a couple grinder plates with larger holes. See how that works next time I do sausage...

Click to expand...

You will appreciate the investment into the larger plates!

 

torp3t3d0

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• Apr 7, 2017

• #6

would you be willing to share the recipe....been looking for one that looks like the one you made...I also wend out and got 3/4 grinder plates to make it.

 

shyzabrau

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• Apr 7, 2017

• #7

I used the NOLA Cuisine recipe (here).

Note that he uses a volumetric measurement for the kosher salt. The brand that he recommends (Diamond Crystal Kosher Salt) is less dense than what I used, so mine was a bit too salty (which kind of settled down after smoking and drying). I recommend that, if you don't have Diamond Crystal, you start with less salt and fry up a test patty. Add more salt if needed.

View media item 522435

 

tropics

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• Apr 7, 2017

• #8

Looks good still on the list of many

Richie

 

unclejhim

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• Apr 9, 2017

• #9

Man that's some fine looking Andouille. I've been wanting to make that recipe for a while. What size casing did you use? I've been Wayne Jacobs and they use beef middles, not sure I want to by a bunch of middles just for this. They used to sell them at their store but the "authorities" stopped them.

 

shyzabrau

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• Apr 10, 2017

• #10

unclejhim said:

 
Man that's some fine looking Andouille. I've been wanting to make that recipe for a while. What size casing did you use? I've been Wayne Jacobs and they use beef middles, not sure I want to by a bunch of middles just for this. They used to sell them at their store but the "authorities" stopped them.

Click to expand...

Thanks!

I used hog casings. 32-35 mm.