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  1. k5.jpg

    k5.jpg

    • chef willie
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    • Album: Freezer Fail Kielbasa.....
  2. k4.jpg

    k4.jpg

    • chef willie
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    • Album: Freezer Fail Kielbasa.....
  3. chef willie

    Andouille Redux

    Thanks....a couple days of bloom really helped out Thanks Al....very tasty stuff. Dropped one each in simmering water last night for our po'boys....outstanding snap & taste...think I'll go with smaller casings next time, things are huge Yes, bacon AND sausage...and I wonder why I'm tipping...
  4. chef willie

    Andouille Redux

    Yep...I saw your previous ka-bob post with the family sized omelette....LOL. looks quite tasty....
  5. chef willie

    My First Kabanosy

    another for the never ending list....I hear you on that. Thanks Disco....
  6. chef willie

    Andouille Redux

    thanks....and welcome to the forum I think that's changing some....Foam agrees it always went into something else....gumbos & red beans probably the most familiar. however, he sez they are being sold over the counter now at mini marts etc so I'd imagine they are chomped on like a sausage. I...
  7. chef willie

    Andouille Redux

    Worth sourcing out some 'good' ones or just make a batch of that NOLA formula....doubt you will want to be without after some of dat. Check out Foams Andouille posts...he's a real deal Cajun & uses the NOLA one as well I believe. The first taste of these after a short bloom I gave about a 'C'...
  8. Andouille Redux

    Andouille Redux

  9. chef willie

    Andouille Redux

    Well, I normally follow the NOLA Cuisine recipe for this BUT I deviated and used a purchased commercial mix from a place I've had success with using other mixes. I will be going back to the original version after this. I'm thinking of some beef or pork snack sticks to use up the last of the...
  10. and4.jpg

    and4.jpg

    • chef willie
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    • Album: Andouille Redux
  11. and3.jpg

    and3.jpg

    • chef willie
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    • Comments: 0
    • Album: Andouille Redux
  12. and1.jpg

    and1.jpg

    • chef willie
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    • Comments: 0
    • Album: Andouille Redux
  13. and5.jpg

    and5.jpg

    • chef willie
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    • Album: Andouille Redux
  14. chef willie

    My First Kabanosy

    HI.....well, IMO, with things like this BIGGER is always better! LOL....However, use what you have on hand and need to get rid of. The smallest I've ever used is 19MM but I have a SS horn which is longer than the stock issued plastic horn so I can get more casing on it to make things somewhat...
  15. chef willie

    My First Kabanosy

    why, thanks....and FYI, I did not do the smoking method used by Stanley obviously. My way is to grind then add the slurry with all seasonings/cure dissolved well, then add that to the grind and allow to rest overnight in the fridge. I stuff next morning and do the overnight smoke at 150/175...
  16. chef willie

    My First Kabanosy

    yeah, I had seen Shannons formula early on doing research. very similar but for the garlic and allspice. I decided to go with the Marianski version....
  17. chef willie

    Snack stick case hardening

    I now totally agree....and the sticks are awesome. I put them in around noon after stuffing and leaving to air dry some as I get the smoker ready. In they go at 150 for about an hour and I then add the wood chips/chunks in the tray, close it up and don't go look until about 0600 the next day...
  18. My First Kabanosy

    My First Kabanosy

  19. chef willie

    My First Kabanosy

    and it won't be the last! Really, really good stuff and easy to make if a beginning sausage maker is looking for a fairly quick snack stick. I made another batch of the Teri Yaki sticks for the GF and just had to make something for me. I used the recipe adapted from Stanley Marianski but doubled...
  20. KABONSKY.JPG

    KABONSKY.JPG

    • chef willie
    • Media item
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    • Album: My First Kabanosy
Great deal on LEM Grinders!
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