Some Andouille and Kabanosy

[rgautheir20420]

Made 5 lbs of Len Poli's Kabanosy on Saturday and I've got 5 lbs of Andouille stuffed and chilling in the fridge to be smoked tonight. I used 19mm collagen casings for the Kabanosy and smoked and finished in about 5 hours. I had to rush them a bit but still managed no fat out. The casings I pulled them from the smoker and just let them cool down on the counter so the casings shrinked nicely. They're very good. Andouille will be amazing too....of course.

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• rgautheir20420
• Mar 16, 2015

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• rgautheir20420
• Mar 16, 2015

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• rgautheir20420
• Mar 16, 2015

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• rgautheir20420
• Mar 16, 2015

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• rgautheir20420
• Mar 16, 2015

 

[pc farmer]

Looks awesome.

I have to give sticks a shot.

 

[reinhard]

Very nice looking sticks!!!!  I'll be looking forward to the links to finish in the smoker.  Reinhard

 

[rgautheir20420]

 
Looks awesome.

I have to give sticks a shot.

c, they really were very easy and the end result is just great. I'll add a tsp or 2 to the next batch to add a bit of heat, but it's a solid starting point. 

 

[smok eatr]

Looks Great!

 

[driedstick]

Them stick look great nice job

DS
 

 

[kadoka]

Nice looking sausage Rickey! Got to get together sometime.

Rick

 

[b-one]

Looks great!

 

[rgautheir20420]

Thanks everyone. They started in the smoke about 1 hour ago. Kadoka, anytime and I'm in....as long it's ok with the wifey :-)

 

[disco]

These are looking terrific!

Disco

 

[rgautheir20420]

Out of the smoker, into the water bath, cut up into links, and sitting on a plate in the fridge to bloom for a day or two. They came out very nice.

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• rgautheir20420
• Mar 17, 2015

A couple hours into the smoke.

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• rgautheir20420
• Mar 17, 2015

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• rgautheir20420
• Mar 17, 2015

 

[crazymoon]

RG, Great looking sticks and sausage !!!

 

[chewmeister]

Those look awesome. Been wanting to try both of them.

 

[rgautheir20420]

 
RG, Great looking sticks and sausage !!!

Thanks CM.

 
Those look awesome. Been wanting to try both of them.

I always have to have a stock on hand because I can't get anything to my liking up here in Chicago. They get made every few weeks it seems.

 

[chewmeister]

One question. I see that most recipes for Kabanosy call for caraway. Do you use whole seeds or grind them up?

 

[rgautheir20420]

I used whole seeds. They could be ground too though. I don't mind the whole seeds because I think it sort of keeps the flavor of the Caraway in check. It's a very noticeable flavor, and if it's ground, I feel like it might just end up muddled with everything. It's nice to bit a piece off and each spice and different times of the chew....make sense?

 

[chewmeister]

I was kind of thinking the same thing. Don't want the caraway to overpower it. I only have some 21mm collagen casings but the store I get these from carries 17mm also. I may try these with some smaller casings and see how it goes.

 

[rgautheir20420]

 
I was kind of thinking the same thing. Don't want the caraway to overpower it. I only have some 21mm collagen casings but the store I get these from carries 17mm also. I may try these with some smaller casings and see how it goes.

They're great for snacking!

 

[chewmeister]

That's the plan. Been out of snack sticks for awhile now. Marianski describes Kabanosy as "probably the finest meat stick in the world" so I may as well try some.

 

[rgautheir20420]

Nice. I did a very course grind on mine also. They were a bit of a pain to stuff into such small casings, but it worked out nicely. Remember to add a bit more water than you might need to help the meat mixture along...mine could have used another 1/2 cup probably.