I see gumbo in my future

Sausage making and curing meats.

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Okie Sawbones
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I see gumbo in my future

Postby Okie Sawbones » Thu Jan 24, 2019 8:51 pm

Several pounds of Andouille sausage in 1/2 pound links, smoked over cherry wood.


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Re: I see gumbo in my future

Postby Rambo » Thu Jan 24, 2019 9:15 pm

Those are beautiful; the Sausage Man has struck
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Re: I see gumbo in my future

Postby Txdragon » Thu Jan 24, 2019 9:18 pm

I need a good recipe for andouille!! ;)
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Re: I see gumbo in my future

Postby Rambo » Thu Jan 24, 2019 9:34 pm

Txdragon wrote:I need a good recipe for andouille!! ;)

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Re: I see gumbo in my future

Postby OldUsedParts » Fri Jan 25, 2019 6:56 am

Awesome obese casings, Mr. Oakie Sir - - - - you definitely have Gumbeaux in your Future now :tup: :salut: :cheers:

Are you judging at Shotgun Red's this year :?:
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Re: I see gumbo in my future

Postby Okie Sawbones » Fri Jan 25, 2019 11:03 am

OldUsedParts wrote:Awesome obese casings, Mr. Oakie Sir - - - - you definitely have Gumbeaux in your Future now :tup: :salut: :cheers:

Are you judging at Shotgun Red's this year :?:


I be.
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Re: I see gumbo in my future

Postby Okie Sawbones » Fri Jan 25, 2019 11:20 am

Txdragon wrote:I need a good recipe for andouille!! ;)


Homemade Andouille Sausage

Ingredients:

5 lbs. ground pork butt
1 lbs. pork fat
6 Tbs. finely minced garlic (not a typo)
2 Tbs. salt
1 tsp. freshly ground black pepper
2 tsps. cayenne
1 tsp. chili powder
1/8 tsp. mace
1/8 tsp. allspice
½ tsp. dried thyme
1 Tbs. paprika
¼ tsp. ground bay leaf
¼ tsp. sage
1 tsp. mustard powder
1 rounded tsp. cure
1 bottle cold beer (12 oz.)
½ cup bull flour or other binder
10 grams phosphate

Homemade Andouille Sausage Instructions

1. Grind the meat semi-coarsely – 6mm/1/4” plate.
2. After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.
3. Stuff using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. I use pig gut, 35/38.
4. Andouille Sausage is best smoked for up to seven or eight hours at approximately 175°F (80°C). Mine took 6 hours to reach 150°F.
5. Plunge immediately into ice water for 20 minutes to prevent skin wrinkling.
6. Hang on a rack for 1-2 hours to bloom.
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Re: I see gumbo in my future

Postby Papa Tom » Fri Jan 25, 2019 11:54 am

Worth a mention here that andouille IS strongly spiced and is used as an ingredient to flavor other foods such as gumbo not normally eaten alone...... :shock:
tarde venientibus ossa....
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Re: I see gumbo in my future

Postby Txdragon » Fri Jan 25, 2019 12:17 pm

Papa Tom wrote:Worth a mention here that andouille IS strongly spiced and is used as an ingredient to flavor other foods such as gumbo not normally eaten alone...... :shock:


Very true, sir. It isn't for the faint of heart! :laughing7:

Okie: I'll put that recipe to great use, thanks for the share!
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Re: I see gumbo in my future

Postby Copasspupil » Sun Feb 03, 2019 10:18 am

Me too on the recipe. Thanks for the comments as well. I’m definitely going to try it.
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Re: I see gumbo in my future

Postby Okie Sawbones » Sun Feb 03, 2019 10:31 am

We enjoy it -- hope y'all do too.
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