Andouillle

[ratherbboating]

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:

Used hog casing.

Then packaged:


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.

[beefmann]

great looking sausage

[KyNola]

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.