Some Andouille I mixed and stuffed yesterday. Hanging in the heat to dry before we start smoke.
This recipe is mild more for an eating sausage not supper spicy like for adding to gumbo or crawfish boils. But you can increase the spice easy enough.
Per 1Kg pork.
I did 4.5 Kg here so I cubed the meat and divided into 3 equal piles by weight. The first more fatty and connective tissue to be ground through the 1/8” plate. The second pile with most of the rest of fat and some lean to grind through the 3/8” plate. The last pile of mostly lean when through the kidney plate for bite texture.
Salt) 1.3%
Cure 1) .25%
Sugar) .5%
Gran garlic) 4g
Black pepper) 4g
Chile del arbol) 4g (I like the flavor better than cayenne)
Paprika) 6g
Mace) .5g
Red wine) 40ml
Phosphate) .4%
Erythorbate) .05%
Ice water as needed.
This recipe is mild more for an eating sausage not supper spicy like for adding to gumbo or crawfish boils. But you can increase the spice easy enough.
Per 1Kg pork.
I did 4.5 Kg here so I cubed the meat and divided into 3 equal piles by weight. The first more fatty and connective tissue to be ground through the 1/8” plate. The second pile with most of the rest of fat and some lean to grind through the 3/8” plate. The last pile of mostly lean when through the kidney plate for bite texture.
Salt) 1.3%
Cure 1) .25%
Sugar) .5%
Gran garlic) 4g
Black pepper) 4g
Chile del arbol) 4g (I like the flavor better than cayenne)
Paprika) 6g
Mace) .5g
Red wine) 40ml
Phosphate) .4%
Erythorbate) .05%
Ice water as needed.
