That looks great, vesteroid. Andouille is absolutely my favorite sausage. I definitely will make some in my AQ when it gets here. I grew up in South Louisiana, and I've tried a lot of Andouillie (note that sometimes we spell it that way, with the extra i toward the end). One of my favorites is Martin's Andouillie. If I can make one with that kind of texture and flavor, I'll be happy.
Now you need to make some red beans, jambalaya, gumbo, or some pizza to properly use that andouille sausage.
Like Ribdog says,we do crave andouille.Martin's has a good one.
Each trip to LA we go to LaPlace and load up with Jacob's and Bailey's.
In Ribdog's cooking classes we like to use it in Gumbo Ya Ya,as an opening course.
At the couple cookoffs we consider home,we also make large kettles of Red beans,andouille ,tasso and pickled pork ,white rice on the side for all the teams on Friday.
Ribdog compliments it with a great french bread and imported butter.
We usally have a cooler of Abita,although one cookoff has an open beer tap[Bud] for the cooks.
We have also served this one by Chef John Folse
5 pounds pork butt 1/2 pound pork fat 1/2 cup chopped garlic 1/4 cup cracked black pepper 2 tablespoons cayenne pepper 1 tablespoon dry thyme 4 tablespoons salt 6 feet beef middle casing (see butcher or specialty shop) Cube pork butt into one and a half inch cubes. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pieces. Place ground pork in large mixing bowl and blend in all remaining ingredients. Once well blended, stuff meat into casings in one foot links, using the sausage attachment on your meat grinder. Tie both ends of the sausage securely using a heavy gauge twine.
In your homestyle smoker, smoke andouille at 175-200°F for approximately four to five hours using pecan or hickory wood. The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre.
I just got my grinder plates from Allied Kenco, one with 1/2 inch and the other with 3/8 inch holes. Plus I got casings, pink salt, etc.
I'm geared up for making some Andouille, but I may wait until the fall. The outside temps are around 100 right now. I don't think that's a problem for smoking them, but I might run into problems keeping the meat cold while I'm grinding it since I can't get my house cooler than the low '80s this time of year. I don't want the fat to smear.
Maybe if I chill my grinder in the freezer, partially freeze the meat and extra fat, and grind into a pan that is sitting on ice, it'll be alright. Has anyone tried something like this when your indoor temps are in the '80s? Or is it best to wait for cooler weather?
It never occurred to me that the moisture wasn't supposed to be there. The recipe we used called for the ice so in it went. I've also seen people do it on TV, but you may have to adjust your recipe accordingly.
Seems like putting ice in the meat will add a lot of moisture to the meat.
Almost all commercial sausage recipes call for adding water. Why? Water helps disperse water-soluble proteins in the ground meat. Take a typical hamburger recipe - mix it as little as possible right? Sausage is a different deal. Adding water to ground sausage disperses the protein and the meat mixture gets "sticky". That's the texture you want for stuffing casings to displace air pockets and it's not the same without adding ice water.
For you naysayers please try it before offering different opinions!
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