Question about the NOLA andouille recipe

[westby]

I have made this recipe in the past with good results, but I wavered from the directions a bit.  I cut about 1/3 of the meat into 1/4" chunks and course ground the rest and then added the seasonings, cure and water.  I then stuffed it and let the stuffed casings sit in the fridge for about a day and a half giving time for the seasonings and cure to do their thing.  The recipe calls for cutting the meat into 2" chunks, adding seasonings, cure, and water and letting that sit for 1 - 2 days before grinding half, cubing half and stuffing.  Is there any real difference between the two methods?  Like I said, it came out great, but I'm wondering if I'm missing out on anything by not following the recipe to the letter.  Thanks.

 

[couger78]

I have made this recipe in the past with good results, but I wavered from the directions a bit.  I cut about 1/3 of the meat into 1/4" chunks and course ground the rest and then added the seasonings, cure and water.  I then stuffed it and let the stuffed casings sit in the fridge for about a day and a half giving time for the seasonings and cure to do their thing.  The recipe calls for cutting the meat into 2" chunks, adding seasonings, cure, and water and letting that sit for 1 - 2 days before grinding half, cubing half and stuffing.  Is there any real difference between the two methods?  Like I said, it came out great, but I'm wondering if I'm missing out on anything by not following the recipe to the letter.  Thanks.

Hi Westby

I followed the instructions regarding the meat prep (mixing the 2" chunks with the seasoning/cure/etc) but varied in that I let the mixture chill overnight (only 12-13 hrs) rather than 24-48hr time outlined in the recipe. The longer it sits, I imagine, the greater the opportunity for the meat to 'season' and develop a stronger flavor & allow the cure to do it's thing. However, because the seasonings in this sausage are pretty bold, I'm not sure one would or could taste a difference in a 12-hour versus a 24-hour marinate period in the final product.

I was very happy with the flavor profile & texture with the procedure I used and would probably do it again in the same manner.

As always, I'd like to hear the voice of experience on this.

—Kevin

 

[fpnmf]

I too make it as the recipe calls for.

I have left it in the fridge for 3 days but no less than 24 hours.

I have made this version of anduoille many times now.

Have added or subtracted quantities of a few things, but not much.

The more I leave chunked the more I like it.

This last batch I did about 2/3 chunked and ground the rest.

It seems once it gets past 24 hours the flavor doesn't change much.

It does change a good bit after it's cooked and in the fridge a few days before freezing.

Have a great day!

  Craig

 

[westby]

I'm sorry - I should be more discript in my question.  Here is what I have done in the past:

Cube 1/3 to 1/2 of the meet into 1/4 inch chunks.

Course grind the rest of the meat.

Add seasonnings, cure and water and then mix it all up.

Stuff immediately after mixing and let sit for 24 - 36 hours prior to smoking.

I'm wondering if there is a difference in the outcome because I stuff the sausage immediately after grinding and adding the seasonings and cure.  I'm not so concerned about the time that I let it sit, but the order in how I do it.  Hope that makes sense. . . . . . .

 

[fpnmf]

I am not an expert...

Some recipes say cube,spice,rest then grind.

Some say cube ,grind,spice  then rest.

Dont really think it makes much difference.

Maybe you should do some the way it's called for and then let us know if there is a difference????

Or send me some of yours for a taste test??  Yeah...that's the ticket!!

Have a great day!!

  Craig

 

[BGKYSmoker]

This is a very easy process.

Cut the meat to sizes that will fit your grinder. Most andouille (like on the nola site) use the medium plate for the main meat grind. The fat grind is done with the course plate then mixed into the main. Do your grinding then add your seasoning to the ground mix. If you feel you need to let this sit in the fridge and let the cure do its thing (which you really dont need to) then put the seasoned meat in a plastic container with lid for a day or so (dont stuff it yet) Then after the day take the meat out and start stuffing (you did rinse and soak your casings.....right)

Hint

After you rinse the casings from the salt inside and out, soak the casing in water with 1 Tbs clear vinegar for 45 to 60 mins. (no you wont taste the vinegar)

Increase the Paprika to 2 Tbs and you will get a darker red color. Dont go by the healthy pinch of prague powder for 5 lbs. Use exactly 1 level tsp cure #1 for every 5 lbs of meat. Add the cure and all the dry to the water for better incorporation into the meat (yeah i know it will be thick with the PDM in it) trust me.

Out man

 

[westby]

Thanks guys.

 

[alblancher]

The main reason you cut into chunks and let sit in fridge is to give the cure time to do its thing.  Nitrites need about 3 days to work their way into the meat.  Don't forget to give it a good stir once in a while when curing.  After curing you can do just about anything you want.  Spice before or after grinding in my opinion is a personal preference.   Nepas and FPNMF do a lot of andouille so take their advice. 

Personally I like to spice after grinding but before mixing.  When I start putting this ham hock hands of mine to the meat I can kind of feel the distribution of the spice in the meat.  The water you add before stuffing also helps distribute the spices.  I always give it a day or two in the fridge after stuffing but before smoking and I think that is enough time for the spices to meld into the sausage.

 

[DanMcG]

What recipe are ya'll talking about?

 

[couger78]

What recipe are ya'll talking about?

http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/
 

 

[jsimpson]

http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/