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Andouille taste test / comments thus far

This isn't my first go at making sausage. It is my first time absolutely alone and my first time using the kitchen aid grinder. My first thoughts are - buy a traditional grinder. The two size grind plates are limiting, and the stuffer has an exceedingly hard time passing anything larger. You could sell the grinder if you decide sausage isn't for you, I don't know that anyone will care about the kitchen aid attachement. You 'can' stuff through a traditional grinder, but I think I'm leaning toward a tube stuffer. If you are only ever going to make fairly fine grain sausage, you may get away with the kitchen aid.

I got about 4.5 of 5 lbs stuffed. So I had some to enjoy. This will make wonderful andouille. I look forward to smoking it Tuesday.

On a roll with some brown mustard and homemade sauerkraut.

Comments

  • WeberWhoWeberWho Posts: 3,529
    Good lookin sandwich
  • Richard FlRichard Fl Posts: 8,079

    Nice looking sammie. Like to use the sausage in gumbo.I have the KA and attachments also and find little cumbersome to use.  Don't do enough sausage to need large units.  Mind sharing the sausage recipe?

  • GriffinGriffin Posts: 7,423
    Would also love to see your recipe. If you get a dedicated sausage stuffer, it will make stuffing sausage a pleasure instead of a chore. So much easier.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • fishlessmanfishlessman Posts: 19,279
    you can find aftermarket larger plates on ebay for the ka grinder
  • Little StevenLittle Steven Posts: 27,973
    I have a little Italian made pommodori machine and the grind and stuff attachments. Maybe $300. all in. Can't keep up to it with one person.

    Steve 

    Caledon, ON

     

  • TonyATonyA Posts: 567
    Sure,

    5lbs pork butt, half diced call it 3/8" // half 1/4 inch ground.

    3 tbsp Celtic sea salt
    2 tbsp coarse black pepper
    1 tbsp granulated garlic
    1 tbsp sweet paprika
    2 tsp cayenne
    1.5 tsp crushed red pepper
    1 tsp herbs de Provence
    1 tsp pink salt

    Bound with 2 tbsp dry milk powder.

    This is mostly just a combination of two recipes I found online. Nola cuisine and Big Jones. Incidentally both out of Chicago.

    I did order some pecan wood. I'll smoke it tomorrow and post some pics.


  • Little StevenLittle Steven Posts: 27,973
    I made a batch recently and used onion powder, thyme and file powder. Ground half of the pork and finely chopped the other half. Just used regular old 'merican sea salt though. :D

    Steve 

    Caledon, ON

     

  • TonyATonyA Posts: 567
    @little Steven how did you like it with the onion powder? I made a batch of seasoning and preferred at least the seasoning without.

    The Celtic Sea salt is a little Gucci, sure, but I throw the name out more to reference the actual sodium content. There is a lot of non-sodium matter.
  • Little StevenLittle Steven Posts: 27,973
    I'm sort of wondering where Celtic ea salt comes from? Glascow? I like Emeril's recipe with out so much salt. I modified that and used the file.

    Steve 

    Caledon, ON

     

  • TonyATonyA Posts: 567
    The bag is covered w info. I'll go take a look in a bit
  • Little StevenLittle Steven Posts: 27,973
    Don't bother. That was a joke. The Celts came through England to Scotland and Ireland. Pretty sure Celtic means French. Never seen the river Clyde in Glascow I take it? I think they paved it between Glascow and Clydebank.
    B-)

    Steve 

    Caledon, ON

     

  • TonyATonyA Posts: 567
    I thought the early celts were more or less from Austria? Well, true to its name, the origin of the salt is vague at best. The Celtic portion 'sounds good'
  • Little StevenLittle Steven Posts: 27,973
    No that was the Tuetonians, sorry I jest. Coupla beers in and my history is vague.

    Steve 

    Caledon, ON

     

  • GriffinGriffin Posts: 7,423
    Hmmmm....wish you had a weight on the sea salt rather than volume. I've never seen that one before and I wouldn't know how much of the sea salt I use to sub in. Don't want it to be too salty.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • nolaeggheadnolaegghead Posts: 19,591
    1.5% salt by weight is a good number for fresh sausage.  Up to 4% for cured sausage is typical.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • TonyATonyA Posts: 567
    Let's smoke some sausage sub 200 deg in the pouring rain with ridiculous wind gusts.

    Hey, where did everybody go?

    This picture is an embarrassing hodgepodge. I was in a rush to get them in and the lid shut.
  • TonyATonyA Posts: 567
    @griffin the recipes I drove from called for 3tbsp diamond kosher. I've used like quantities of this product in the past so I was fairly confident. What I cooked tasted good
  • TonyATonyA Posts: 567
    They came out great! Little light on smoke but that might be that I was bathing in it.
  • nolaeggheadnolaegghead Posts: 19,591
    Looks good!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Mmmmm! I need to try that. I have a traditional crank grinder that I inherited from my mother. Never have used it, but now may be the time.
    Southern by birth, Italian by marriage. Ciao and Roll Tide!
  • TonyATonyA Posts: 567
    The crank grinder will work better than the kitchen aid for grinding. I suspect it will be slightly better for stuffing but you will probably need a second set of hands
  • GriffinGriffin Posts: 7,423
    That is some gorgeous looking sausage!

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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