Yeah i used to make the NOLA recipe also. The lemon water softens the casings and makes veins kinda transparent..Very nice, nepas! Andouille is my favorite sausage to make (and eat). Looks like you ground it all instead of doing part of it in half inch chunks like the NOLA recipe does (pita). I feel better now... I did the last batch all ground and there was no taste difference to me.
Backtracking a little, what does the lemon water do for the casings? First time I've heard of it.
This is a new one for me also, your sausage looked great ! Not trying to be to tech. with the use of lemon juice ( citric acid ) and or apple cider vinegar ( acetic acid ), both acid based and being used to soften your casing, understandable.
Thanks y'all
After i rinse the salt and invert the casings i soak them in 2 cups water and 1.5 T lemon juice, you can use bottled lemon juice or if you dont have any you can use the same amount of vinegar.
Outstanding looking sausage! What is the purpose of storing in brown bag? Thanks.
Andouille is done.
Couple spots where they touched and didnt pick up much smoke but no biggie.
Cool, brown bag, fridge for a couple days then vac seal.
allowing sausage to 'bloom' in the paper bag.
Outstanding looking sausage! What is the purpose of storing in brown bag? Thanks.
When we lived in Ephrata, Lancaster County PA, My old order Amish friend taught me that. Takes surface moisture from the sausage and helps mellow the smoke. He said you dont go to a butcher and he puts your meat in a plastic bag does he? No. I have longs since left the zip lock bags as they retain moisture. "Bloom? Just a fancy word for cooling.
Outstanding looking sausage! What is the purpose of storing in brown bag? Thanks.