First Trip to Andouille Land

Sausage making and curing meats.

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jmcrig
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First Trip to Andouille Land

Postby jmcrig » Sun Oct 20, 2013 5:50 pm

After having some great Andouille and Chicken Gumbo at the Royal, decided I need to learn how to make real Andouille. With some help of a friend from Louisiana, here's my first try. Besides not having the right sized casings, I was very happy with the out come. Next time I'll texture it differently.

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In the fridge to cure.

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Getting it's bloom on.

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Ready to package.
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Re: First Trip to Andouille Land

Postby sancho » Sun Oct 20, 2013 6:02 pm

That's some dang good looking sausage right there. Perfect coloring. Do you use binders? What size casings were you after?
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Re: First Trip to Andouille Land

Postby jmcrig » Sun Oct 20, 2013 7:11 pm

The casings were 32mm, wanted 42 to 46 or beef middles. Got some being shipped tomorrow. I did use a binder, blend 414. Not completely happy with the texture, but will remedy that next time. Very happy with the outcome, just two minor changes next time.
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Re: First Trip to Andouille Land

Postby CypertJ » Sun Oct 20, 2013 9:15 pm

With the colder weather upon us I will be making chicken & sausage gumbo. Since this run wasn't what you were looking for, I'd be willing to put it to good use. I'd hate to see that stuff go to waste.

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Re: First Trip to Andouille Land

Postby jmcrig » Sun Oct 20, 2013 9:32 pm

:lol: :lol: :lol: :lol: :lol:
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Re: First Trip to Andouille Land

Postby egghead » Sun Oct 20, 2013 9:36 pm

I can help Cyper get rid of that - very nice.
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Re: First Trip to Andouille Land

Postby Papa Tom » Mon Oct 21, 2013 7:33 am

Looks good to me.
Where are you going with the texture, more course or fine?
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Re: First Trip to Andouille Land

Postby ChileFarmer » Mon Oct 21, 2013 7:54 am

Mark fine job, I like it. Did enjoy your post. CF :D
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Re: First Trip to Andouille Land

Postby jmcrig » Mon Oct 21, 2013 1:52 pm

Papa Tom wrote:Looks good to me.
Where are you going with the texture, more course or fine?


Going for a more course grind. Will probably do half the meat as a 1/4" cube, and the rest through the course plate.
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Re: First Trip to Andouille Land

Postby sancho » Mon Oct 21, 2013 10:48 pm

Coarse with diced meat is just about perfect for andouille. It's traditional anyway. There are a lot of andouilles out there called andouille that aren't. They're simply smoked sausage with red pepper and garlic. Andouille is about seasonings, sure, but it's also about texture and smoke. You look like you're on the money from what I can tell.
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Re: First Trip to Andouille Land

Postby jmcrig » Tue Oct 22, 2013 8:28 am

sancho wrote:Coarse with diced meat is just about perfect for andouille. It's traditional anyway. There are a lot of andouilles out there called andouille that aren't. They're simply smoked sausage with red pepper and garlic. Andouille is about seasonings, sure, but it's also about texture and smoke. You look like you're on the money from what I can tell.


I'm close, but not quite there yet. Next batch.
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