BOO-YA! Butts on sale-time to make andouille!

[indaswamp]

You are the sausage YODA!

Naw, there are lots of guys on SMF that know way more than me! I make all the local favorites though and have been doing it for over 20 years. I am branching out though. Still want to try some dry cured stuff....

 

[ab canuck]

Well, I missed this one as well. Great thread, Awesome looking Sausage, I wish there was as Emeril would say "Smell-o-vision" One day....lol We have made a few now but I have not been as happy with them as I would like to be. A work in progress, It's just fun doing it all. Great job on that batch of sausage.. Definite point.

 

[indaswamp]

Thanks ab. That is the best batch of andouille to come out of the new smokehouse yet. I think hanging the links in the frig. helped a lot with the color. The casings formed a very good pellicle.

 

[b-one]

Great looking sausage!

 

[indaswamp]

Thanks b-one!!

 

[indaswamp]

Made a big pot of chicken and andouille gumbo tonight. 4 Large chickens, 5 lbs. andouille and 4 lbs. smoke sausage... filled up a 6 gallon pot. It came out fantabulous! Wish y'all could smell this!

 

[crazymoon]

IDS, Looks incredible ! I can almost smell the gumbo! :)

 

[indaswamp]

Thanks crazymoon...

 

[GatorAGR]

was researching grind techniques for andouille when I found his old post @indaswamp . Not only impressed by the sausage but $.99 butts! Times have changed.

 

[indaswamp]

I have switched over to the 53mm hog casings sold by Craft Butchers Pantry for stuffing Andouille. The casings are more tender. Beef middles can get chewy when cooked down in a gumbo.

 

[GatorAGR]

53 mm! That sounds huge. I was hoping to get by with the 32/35’s I have on hand. Think they’ll work?

 

[indaswamp]

53 mm! That sounds huge. I was hoping to get by with the 32/35’s I have on hand. Think they’ll work?

run the meat thru a 12mm plate for stuffing in 32-35mm casings. Can go as small as 10mm if you don't have the 12mm.... It'll look better in the small casing....

 

[GatorAGR]

I was thinking of doing the fat through a 10 mm and lean through a kidney plate because i have them. Would that work?

 

[indaswamp]

I was thinking of doing the fat through a 10 mm and lean through a kidney plate because i have them. Would that work?

I think it would be too big for that size casing...IMO. With the kidney plate, you;ll have thumb sized pieces of meat....

 

[GatorAGR]

Thanks. Now I gotta decide whether to get bigger casings or a new grinder plate. I’m leaning new casings because I really like the kidney plate grind texture for andouille. Although I could also run some through my 10 mm plate and dice some up for a blend??

 

[indaswamp]

to make it work with what you have, I say use the 10mm for the lean and the 6mm for the fat....
if you buy a plate and want to use the 32-35mm casings, I recommend the 12mm.
But the best IMO would be new casings if you want to use the kidney plate.

 

[GatorAGR]

I agree. Just ordered new casings.