Author Topic: Turkey Andouille  (Read 2477 times)

Offline Tenpoint5

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Turkey Andouille
« on: December 07, 2012, 07:06:50 am »
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



All boned out ended up with 8 pounds of turkey meat. I left the skin and everything on there for the fat content



After a couple hours in the freezer to partially freeze. I ground the turkey and added 2 pounds of fresh ground pork



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









Mix all that together with the meat





Load the casings that have been soaking



Stuff  at different lengths





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.







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!!
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!


NePaSmoKer

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Re: Turkey Andouille
« Reply #1 on: December 07, 2012, 07:29:57 am »
Looks good amigo.

I need to try it.

Offline Sam3

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Re: Turkey Andouille
« Reply #2 on: December 07, 2012, 08:12:56 am »
WOW!  Now that's creative!  ;D

Offline Tenpoint5

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Re: Turkey Andouille
« Reply #3 on: December 07, 2012, 08:19:40 am »
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
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!


Offline OU812

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Re: Turkey Andouille
« Reply #4 on: December 07, 2012, 08:49:49 am »
Lookin gooood!


Offline Sailor

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Re: Turkey Andouille
« Reply #5 on: December 07, 2012, 09:26:23 am »
Great color on them.  Too bad you didn't cut one to at least get a taste test. 


Enough ain't enough and too much is just about right.

Offline 3rensho

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Re: Turkey Andouille
« Reply #6 on: December 07, 2012, 09:28:09 am »
Now that looks great.  Save me that carcass - I wanna make some stock for the gumbo!!
Somedays you're the pigeon, Somedays you're the statue.

Offline SouthernSmoked

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Re: Turkey Andouille
« Reply #7 on: December 07, 2012, 09:36:14 am »
That bird has been stuffed!! :o

Looks Mmmmmmmm Mmmmmmm Good!
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Offline classicrockgriller

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Re: Turkey Andouille
« Reply #8 on: December 07, 2012, 10:57:09 am »
Fun with Turkey.

Should make some great additions to Gumbeaux.

C'est Bon!

Offline TMB

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Re: Turkey Andouille
« Reply #9 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 
Live, ride, eat well and thank God!

Offline Tenpoint5

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Re: Turkey Andouille
« Reply #10 on: December 07, 2012, 12:11:06 pm »
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

Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!


Offline Tenpoint5

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Re: Turkey Andouille
« Reply #11 on: December 07, 2012, 12:13:26 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.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!


buttburner

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Re: Turkey Andouille
« Reply #12 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

Offline SiFumar

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Re: Turkey Andouille
« Reply #13 on: December 07, 2012, 05:18:16 pm »
I bet that  had great flavor with all the garlic!  Looks really, really good!

Offline Keymaster

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Re: Turkey Andouille
« Reply #14 on: December 07, 2012, 05:26:55 pm »
Those look Awesome Chris, Very nice Job!!