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Andouille taste test / comments thus far
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![TonyA](https://secure.gravatar.com/avatar/78dad4820ed10c9334c333ba858c462c/?default=https%3A%2F%2Fvanillicon.com%2F116f706a6efe5c8a1d31d38867b1dc0e_200.png&rating=g&size=200)
TonyA
Posts: 583
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.
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
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Good lookin sandwich"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
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?
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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.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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you can find aftermarket larger plates on ebay for the ka grinder
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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
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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.
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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.
Steve
Caledon, ON
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@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. -
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
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The bag is covered w info. I'll go take a look in a bit
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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
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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'
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No that was the Tuetonians, sorry I jest. Coupla beers in and my history is vague.
Steve
Caledon, ON
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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.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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1.5% salt by weight is a good number for fresh sausage. Up to 4% for cured sausage is typical.
______________________________________________I love lamp.. -
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. -
@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
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They came out great! Little light on smoke but that might be that I was bathing in it.
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Looks good!
______________________________________________I love lamp.. -
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!
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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
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That is some gorgeous looking sausage!
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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