I have been doing these sausages and andouille forever it seems like. Will be a lot of BS in this documentary so get you a drink, loosen your belt. and pull up that big comfy chair your bride hates.
Lets start with casing. I use natural pork, They must be washed and checked for holes and all the twists removed. Then into the water at least over night sometimes two nights. These are the 46MM+ for the andouille. Just imagine smaller the same way for the sausage.
When you place 'em into the bowl of water to put in the reefer, make sure you know where the end is. Note I just set them on the bowl just like a line handler does for boats, they will bugger less that way.
Put it in the reefer at least over night two nights is better. Its the difference when using sheep casing between an easy tube load and a pain in the butt!
So now we debone and chop up the meat. This is all pork butt, 4 butts.I try to remove all the obvious bad fat and silver skin, No I don't spend an hour worrying about it but I find that the bad fat is usually an easy trim.
Spices are in large batches, and then divided into bags for 10# each Using a good scale.
Scale
Bags Of seasonings Well labelled
Next break out the grinder and give it some lubrication and a clean up. Note those two little drops squeezed out the cover by the screws. Thats silicone and I up that on there then tightened it up to dry. It eliminates and sound noise from the grinder.
We, I used to hand cut andouille, now I grinder like a big ol'titty baby! But you need a large 3/4" plate or you can use the duck foot (the loading plate). Check the wear washer for good/proper lubrication.
I also have a bunch of plate sizes and I use one knife for one plate so it seats in to that one. Saves blades that way too. remember all plate for a #12 or any other size, even from 100 years ago will still fit.
That is one butt, then I add my seasoning minus the cure and specials. We all have special spice we think make ours better, right?
It is andouille, so its gotta be BIG chunks. Add the spices, and lets grind that puppy up!
And after into the project reefer for the night so the spices can make all happy with the meat.
I know I am low on beer, but there is pleant of Capt Morgans and Jack and fruit juices in the house.
Start again tomorrow!
Lets start with casing. I use natural pork, They must be washed and checked for holes and all the twists removed. Then into the water at least over night sometimes two nights. These are the 46MM+ for the andouille. Just imagine smaller the same way for the sausage.
When you place 'em into the bowl of water to put in the reefer, make sure you know where the end is. Note I just set them on the bowl just like a line handler does for boats, they will bugger less that way.
Put it in the reefer at least over night two nights is better. Its the difference when using sheep casing between an easy tube load and a pain in the butt!
So now we debone and chop up the meat. This is all pork butt, 4 butts.I try to remove all the obvious bad fat and silver skin, No I don't spend an hour worrying about it but I find that the bad fat is usually an easy trim.
Spices are in large batches, and then divided into bags for 10# each Using a good scale.
Scale
Bags Of seasonings Well labelled
Next break out the grinder and give it some lubrication and a clean up. Note those two little drops squeezed out the cover by the screws. Thats silicone and I up that on there then tightened it up to dry. It eliminates and sound noise from the grinder.
We, I used to hand cut andouille, now I grinder like a big ol'titty baby! But you need a large 3/4" plate or you can use the duck foot (the loading plate). Check the wear washer for good/proper lubrication.
I also have a bunch of plate sizes and I use one knife for one plate so it seats in to that one. Saves blades that way too. remember all plate for a #12 or any other size, even from 100 years ago will still fit.
That is one butt, then I add my seasoning minus the cure and specials. We all have special spice we think make ours better, right?
It is andouille, so its gotta be BIG chunks. Add the spices, and lets grind that puppy up!
And after into the project reefer for the night so the spices can make all happy with the meat.
I know I am low on beer, but there is pleant of Capt Morgans and Jack and fruit juices in the house.
Start again tomorrow!
