Boo-Yah! Butt sale...... Andouille!!

[creolesote]

If the fat is ground the same size as the meat, as most Andouille is, then yes, you are correct. but since I grind Andouille fat through a 3mm plate, the fat ratio can be lowered slightly and the sausage is still moist and juicy. This is the only sausage I make with less than 20% fat. Of course, you can go the full 25-28% fat ground through the 3mm plate if you want.

Ahhhh. Finer ground fat allows you to use less? Hadn’t thought of that. Learned something new today. Thanks.

 

[indaswamp]

Ahhhh. Finer ground fat allows you to use less? Hadn’t thought of that. Learned something new today. Thanks.

Yes. All those tiny particles of fat get evenly distributed throughout the meat block-between all those big chunks. If you want to play around with this to see what I mean, mix a small batch of 20% fat. Pull some meat and fat from your large batch and mix that up separate. Have a look at it, and it will look like it is a 50% fat sausage-even with the large chunks of meat in it. Now mix 15%....then 10%....You will see what I am talking about. With fine ground fat, the sausage will look much fattier than it really is.

 

[creolesote]

Yes. All those tiny particles of fat get evenly distributed throughout the meat block-between all those big chunks. If you want to play around with this to see what I mean, mix a small batch of 20% fat. Pull some meat and fat from your large batch and mix that up separate. Have a look at it, and it will look like it is a 50% fat sausage-even with the large chunks of meat in it. Now mix 15%....then 10%....You will see what I am talking about. With fine ground fat, the sausage will look much fattier than it really is.

Do you know a reference for the percentage of fat each sausage type generally uses? So far I just look at usda nutrition data per type but that isn’t really a sausage making resource. Or is that a sufficient reference for making sausage?