"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-10-2019, 05:41 AM   #1
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,162
Andouille Fresh Batch

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.


__________________

__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 04-10-2019, 06:00 AM   #2
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 37,803
Beautiful!
__________________

__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 04-10-2019, 09:27 AM   #3
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 20,746
Send a message via Skype™ to taxlady
Wow!
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 04-10-2019, 09:35 AM   #4
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,990
Nice!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 04-14-2019, 11:16 AM   #5
Head Chef
 
Josie1945's Avatar
 
Join Date: Sep 2010
Location: Sunny Central Florida
Posts: 2,254
Craig,
Would you share your recipe
for the Andouille ?

Josie
__________________
Practice Random Acts of Kindness ( RAK ) Makes you feel great too
Josie1945 is offline   Reply With Quote
Old 04-15-2019, 06:00 AM   #6
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,162
Quote:
Originally Posted by Josie1945 View Post
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.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 04-15-2019, 03:01 PM   #7
Head Chef
 
Josie1945's Avatar
 
Join Date: Sep 2010
Location: Sunny Central Florida
Posts: 2,254
Craig
Thanks for the info.

Josie
__________________
Practice Random Acts of Kindness ( RAK ) Makes you feel great too
Josie1945 is offline   Reply With Quote
Old 04-15-2019, 06:41 PM   #8
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,734
Looks and sounds wonderful, Craig and Karen. Thank you for sharing!
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 04-25-2019, 12:59 PM   #9
Sous Chef
 
gadzooks's Avatar
 
Join Date: Dec 2007
Location: SoCal
Posts: 884
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.
gadzooks is offline   Reply With Quote
Old 04-26-2019, 02:52 AM   #10
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,162
I have an LEM stuffer for up to 5 lbs. Used to use KA attachments, but now we're FREE!
__________________

__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Reply

Tags
fresh

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:37 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.