Question Andouille sausage

[smokininthegarden]

O. K. still on my quest for the best andouille I can produce. My question is about grinding the meat. I keep getting conflicting reports on this. Some say grind the fat through the standard plate and coarsely chop the meat. Others say to do it the opposite way. So which way is the authentic way to do it?

Cal

 

[JckDanls 07]

My belief has always been... grind the fat ... coarse chop the lean ...

 

[smokininthegarden]

Thanks, that is the way I thought it should be as well but then I ran across a recipe that said to do it the other way around.
I have always just ground everything through the med plate and it obviously tastes just fine but I want to try the coarse chop method. I plan on making a batch this weekend so we will see how it goes.

Cal

 

[SmokinAl]

Good luck & take some photo's!
Al

 

[ddufore]

It's a lot of work and maybe unnecessary but I always chop the fat and 1/2 of the pork in about 1/4-1/2 inch dice and coarse grind the remaining pork. Probably does nothing but make a very good looking andouille.

 

[smokininthegarden]

Here are the two grinds of meat side by side. I have to admit I cheated and used a 3/4 inch plate for the corse grind. Next I will mix in seasonings, let rest overnight then stuff and smoke. Stay tuned.

Cal

 

[smokininthegarden]

Oh yeah, I updated my avatar to show my new DIY smoker. I know it is ugly but it works:)

Cal

 

[indaswamp]

Here ya go:

 

[smokininthegarden]

Hi swamp
Thanks for the link, that is very interesting. Lately I have been using the 3/4” plate for andouille, it gives a wonderful texture. The recipe I have been using is much more involved, spice wise, than this one. I will give this a try though,
get back to the roots of andouille making.

Thanks again, Cal

 

[indaswamp]

I am in the process of making a batch now...
https://www.smokingmeatforums.com/threads/boo-ya-butts-on-sale-time-to-make-andouille.280840/