Ok folks I went back to the Mad Scientist mode again. A friend of mine was moving and she said I have a frozen turkey. If I give it to you can you do something special with it? Yeah I can smoke it for you. No Something special! Yeah I can come up with something. As the Turkey was thawing I got to thinking that she likes spicy foods. I will make her some turkey sausage. Then my brain engaged. Here's my chance to make a nice spicy seasoned sausage. I will make some Andouille! It went something like this.
The turkey
(http://i222.photobucket.com/albums/dd237/tenpoint5/120512103259.jpg)
All boned out ended up with 8 pounds of turkey meat. I left the skin and everything on there for the fat content
(http://i222.photobucket.com/albums/dd237/tenpoint5/120512110900.jpg)
After a couple hours in the freezer to partially freeze. I ground the turkey and added 2 pounds of fresh ground pork
(http://i222.photobucket.com/albums/dd237/tenpoint5/120512144003.jpg)
Then came the spices
1/2 c Paprika
1/4 c Fresh cracked Blk Pepper
8 Tbs Kosher Salt
2 Tbs Thyme
2 Tbs Granulated Garlic
2 tsp Crushed Red Pepper
4 tsp Cayenne Pepper
1/2 teas Allspice
1 tsp Ground Clove
2 tsp Ground Mustard
2 tsp Cure #1
2/3 c Minced onion
4 Bulbs of Garlic
4.5 oz jar of Minced Garlic
16 oz Ice water
(http://i222.photobucket.com/albums/dd237/tenpoint5/120512151019.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/120512152711.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/120512152746.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/120512152811.jpg)
Mix all that together with the meat
(http://i222.photobucket.com/albums/dd237/tenpoint5/120512161008.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/120512161025.jpg)
Load the casings that have been soaking
(http://i222.photobucket.com/albums/dd237/tenpoint5/120512144017.jpg)
Stuff at different lengths
(http://i222.photobucket.com/albums/dd237/tenpoint5/120512173735.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/120512173652.jpg)
After a night in the fridge. Load sausages into the Bradley and follow thw 130 140 150 160 170 deal until an IT of 158 is reached. Then hang to bloom and come to room temp.
(http://i222.photobucket.com/albums/dd237/tenpoint5/120612130534.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/120612194752.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/120612195241.jpg)
Everything is now vac sealed and waiting for a gumbo. shrimp/crab boil, chili, or maybe even a spaghetti sauce in the near future!!
Thanks for looking and hopefully you will give it a try!!
Looks good amigo.
I need to try it.
WOW! Now that's creative! ;D
Just realized I never got a money shot. Everything is all vac sealed so I won't be able to either. Must have been the Barley Pops I had Skyping with a couple friends waiting for the Andouille to bloom! I had several :o
Lookin gooood!
Great color on them. Too bad you didn't cut one to at least get a taste test.
Now that looks great. Save me that carcass - I wanna make some stock for the gumbo!!
That bird has been stuffed!! :o
Looks Mmmmmmmm Mmmmmmm Good!
Fun with Turkey.
Should make some great additions to Gumbeaux.
C'est Bon!
Looks better here than it did hanging on the rod last night ;) Kimmie is still laughing about you "Blooming" them like that
Quote from: Sailor on December 07, 2012, 09:26:23 AM
Too bad you didn't cut one to at least get a taste test.
Didn't say I didn't do that!! Just said I forgot to take a money shot!! ;D
Quote from: TMB on December 07, 2012, 12:05:26 PM
Looks better here than it did hanging on the rod last night ;) Kimmie is still laughing about you "Blooming" them like that
Hey now my system works well for me. Keeps sausages up high enough that the cats and the dog don't get to take a taste.
awesome!!! Love andouille!! Will have to try with turkey
question
Do you cool your sausage down first in ice water before blooming?
thats how I do it, just curious
thanks and THANKS!!!
I am getting ready to do a 30lb stuff of Kolbasz tomorrow! Just got back from the butcher
xmas gifts
I bet that had great flavor with all the garlic! Looks really, really good!
Those look Awesome Chris, Very nice Job!!
Quote from: buttburner on December 07, 2012, 01:21:20 PM
awesome!!! Love andouille!! Will have to try with turkey
question
Do you cool your sausage down first in ice water before blooming?
thats how I do it, just curious
thanks and THANKS!!!
I am getting ready to do a 30lb stuff of Kolbasz tomorrow! Just got back from the butcher
xmas gifts
Nope these came right out of the smoker then hung to cool
Making this today with a few changes to empty my spice drawers :)
Will post pics later
(http://i1244.photobucket.com/albums/gg568/percebes/P5060018_zpsddpvasli.jpg) (http://s1244.photobucket.com/user/percebes/media/P5060018_zpsddpvasli.jpg.html)
(http://i1244.photobucket.com/albums/gg568/percebes/P5060017%201_zpsgoizwobl.jpg) (http://s1244.photobucket.com/user/percebes/media/P5060017%201_zpsgoizwobl.jpg.html)
(http://i1244.photobucket.com/albums/gg568/percebes/P5060018%201_zpsmsik43je.jpg) (http://s1244.photobucket.com/user/percebes/media/P5060018%201_zpsmsik43je.jpg.html)
Couple of modifications were Bay Seasoning replaced the Red Pepper that I was out of.
I had lots of dried 3 onion so I replaced the minced onion with dry and added one pkg of dry Onion Soup Mix.
Upped the Thyme. No jar of minced garlic so upped the fresh and granulated.
Wife does not eat pork so I boned the turkey, plus 2 legs I had. Included skin in all the areas covering fat pockets-added 1lb of chicken fat and 1lb of Beef Fat-Total mix was 6kg so added ice water 200ml per kg so 1.2l ice water after I had a good bind
Tester patty was really delicious-will stuff in the am and start laying down smoke.
Ready for smoker
(http://i1244.photobucket.com/albums/gg568/percebes/P5070019_zpsz8nycusz.jpg) (http://s1244.photobucket.com/user/percebes/media/P5070019_zpsz8nycusz.jpg.html)
(http://i1244.photobucket.com/albums/gg568/percebes/P5070020_zps3j4jhf8x.jpg) (http://s1244.photobucket.com/user/percebes/media/P5070020_zps3j4jhf8x.jpg.html)
(http://i1244.photobucket.com/albums/gg568/percebes/P5070016%201_zpsgkbw1azu.jpg) (http://s1244.photobucket.com/user/percebes/media/P5070016%201_zpsgkbw1azu.jpg.html)
Home stretch-Flavour Quench-Bloom and mature in smoker for a day
(http://i1244.photobucket.com/albums/gg568/percebes/P5070017%201_zpsdunas9xh.jpg) (http://s1244.photobucket.com/user/percebes/media/P5070017%201_zpsdunas9xh.jpg.html)
Looks delicious 😋
Thank you.
I was very happy to find this thread as my wife does not eat pork.
Would you mind taking a picture of one cut? I'd love to see how the inside of the sausage turned out. Judging from the looks of the outside I'd say they are nice and moist on the inside!
Nice job on the Andouille
looks amazing
Quote from: Johnny on May 08, 2017, 08:03:28 AM
Would you mind taking a picture of one cut? I'd love to see how the inside of the sausage turned out. Judging from the looks of the outside I'd say they are nice and moist on the inside!
I will post as soon as I get a chance once I am back home.
Perfect! Thanks Murmer.
Here is a sliced interior pic
(http://i1244.photobucket.com/albums/gg568/percebes/P5090018_zpsxdlpajsf.jpg) (http://s1244.photobucket.com/user/percebes/media/P5090018_zpsxdlpajsf.jpg.html)
Ten points out of ten. Look really good.
Awesome! Looks sooo delicious 😋
looks great Murmur! I wish I had the time to make sausage again. Started a new job and have been working 60hours weeks ever since