Made a 7.5 lbs batch of Andouille yesterday.
Not a lot of pictures (and forgot to take a money shot) but here we go.
After stuffing:
(http://i805.photobucket.com/albums/yy339/ratherbboating/andouille%2013jun13/andouilleraw_zpsbbf50957.jpg)
Used hog casing.
Then packaged:
(http://i805.photobucket.com/albums/yy339/ratherbboating/andouille%2013jun13/andouillepackaged_zps42858d72.jpg)
Overall comments:
I think I didn't pull them fast enough, the IT was 155-160, maybe next time 150-155.
I was in a hurry and should have put on a bigger grinder blade, 1/2"? I did cut up part of the meat into 1/4" cubes and mixed with the meat, but should of used a larger cutter.
Also, seems like I am missing something in my overall recipe. I lived in South Mississippi and had fresh sausage and mine is missing something.
My recipe is a combination of others.
1lbs pork cut into 1/4" - 1/2" cubes (the cubes were lean)
6lbs pork ground
1/2 lbs pork fat
11/2 tsp #1
1/4 cup garlic
1 1/2 tbs Thyme
1 1/2 tbs Spanish Parrika
1 1/2 tbs course black pepper
3 tbs kosher salt
1tsp chipotle Chile pepper power
1 tsp crush red pepper flakes
1 tsp cayenne pepper
1 tsp parsley flakes
1/4 cup soy protein (binder)
1 cup ice water
Pecan smoke for three hours
But overall, had good taste and flavor and about the right heat. Will be making jambalaya this weekend with it.
great looking sausage
I try not to go above 152 IT to prevent fatting out the sausage. They look good to me! I'm betting they're going to taste good too.
Nicely done.