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

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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.
 
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.
 
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!

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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.
 
53 mm! That sounds huge. I was hoping to get by with the 32/35’s I have on hand. Think they’ll work?
 
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....
 
I was thinking of doing the fat through a 10 mm and lean through a kidney plate because i have them. Would that work?
 
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??
 
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.
 
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