Fatback Joe
Babbling Farker
- Joined
- Jan 7, 2008
- Location
- Memphis, TN
For whatever reason andouille has been something I just bought and never bothered to make at home. Mostly due to lack of planning I guess, when I am making a dish that calls for andouille, it was just easier to run to the store. Decided it was time to change that, did a quick search on the forum and it looked like a few people had been happy with the recipe from Nola Cuisine. http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/ Seemed to be as good as a starting point as any.
First order of business was converting the measurements to % of meat weight for ease of future duplication. Considering my math skills, I probably hosed something up, but went with
.2% Cayenne
.3% Paprika
1.2% Garlic
.6% BP
2% Sea Salt
.12% Thyme
.01% CRP
.25% cure #1
5% ice water
4% milk powder
Just did a 3 lb batch to test things out.
Cut a butt into strips for the grinder, but did 1 lb just rough chop for a little texture, left 1 lb a coarse grind, and did the rest as a fine grind, keeping 1 lb back for the recipe and froze the rest.
Added the spices and mixed in the KA for minute or two until it "looked right". :mrgreen:
Stuffed into hog casings and put in the fridge overnight
The next day it was into the smoker with cherry for the smoke until 150 IT
Ice bath to stop the cooking and back into the fridge.
Sliced a little bit to try and also threw some in a skillet to see how it cooked up.
Pretty happy with the outcome. Excellent texture and taste, but seemed to lack a bit of something I can't quite put my finger on. Good sausage, but it wasn't quite the andouille flavor I was looking for. Excellent starting point on this journey though.
Open to suggestions if anyone has some ideas to share.
First order of business was converting the measurements to % of meat weight for ease of future duplication. Considering my math skills, I probably hosed something up, but went with
.2% Cayenne
.3% Paprika
1.2% Garlic
.6% BP
2% Sea Salt
.12% Thyme
.01% CRP
.25% cure #1
5% ice water
4% milk powder
Just did a 3 lb batch to test things out.
Cut a butt into strips for the grinder, but did 1 lb just rough chop for a little texture, left 1 lb a coarse grind, and did the rest as a fine grind, keeping 1 lb back for the recipe and froze the rest.
Added the spices and mixed in the KA for minute or two until it "looked right". :mrgreen:
Stuffed into hog casings and put in the fridge overnight
The next day it was into the smoker with cherry for the smoke until 150 IT
Ice bath to stop the cooking and back into the fridge.
Sliced a little bit to try and also threw some in a skillet to see how it cooked up.
Pretty happy with the outcome. Excellent texture and taste, but seemed to lack a bit of something I can't quite put my finger on. Good sausage, but it wasn't quite the andouille flavor I was looking for. Excellent starting point on this journey though.
Open to suggestions if anyone has some ideas to share.