Andouille Fresh Batch

[CraigC]

Karen did the cutting and spicing of the pork butts for this batch. On Sunday we ground and stuffed the casings. Funny how some mistakes turn out for the better. Didn't realize we were out of hog casings and had to use some beef casings we had on hand. This allowed us to make thicker sausages. I smoked them on the Egg, in batches, using peach wood for smoke. After chilling in the fridge overnight, we vacuum sealed and put them in the deep freezer. We kept several pounds as bulk which didn't get smoked. We have several recipes that use the bulk, including Andouille Gnocchi with spicy tomato sauce.

 

[PrincessFiona60]

Beautiful!

 

[taxlady]

Wow!

 

[Dawgluver]

Nice!

 

[Josie1945]

Craig,
Would you share your recipe
for the Andouille ?

Josie

 

[CraigC]

Craig,
Would you share your recipe
for the Andouille ?

Josie

We use Emeril's recipe from his "Louisiana Real and Rustic" cookbook. It is the best we've found so far.

 

[Josie1945]

Craig
Thanks for the info.

Josie

 

[Cheryl J]

Looks and sounds wonderful, Craig and Karen. Thank you for sharing!

 

[gadzooks]

Question? Did you use a sausage stuffer, or stuff the casings from the grinder? I have been making bulk sausage and would like to try making links, but don't have a stuffer. Looks like it would take four hands using the grinder on my mixer. Thanks.

 

[CraigC]

I have an LEM stuffer for up to 5 lbs. Used to use KA attachments, but now we're FREE!