Cooking Resources

CWS4322 · 01-22-2012, 05:19 PM

I followed the recipe that came with the grinder for Andouille sausage (except I did it for 6 lb and used Hot paprika and smoky paprika, extra garlic and red pepper flakes). I let it "marinade" about 24 hours and then did coarse grind, taste-tested that, and did medium grind into the casings (also made 1/2 lb bricks since we usually remove the casings). This is the sausage I used in my "throw together" pasta dish.

http://www.cuisinart.ca/pdf/ibs/en/CMG-100C_en.pdf

A few pics at:

http://www.discusscooking.com/forums...albums839.html

**PrincessFiona60** · 01-22-2012, 06:07 PM

Looks great!!!! Good job!

**Dawgluver** · 01-22-2012, 06:59 PM

Wow, CW! Very impressive!

LPBeier · 01-23-2012, 12:04 AM

Oh, my, CW, those look divine! As soon as my life settles down (I can only hope!

) I want to use my grinder and sausage maker. I love andouille!

CWS4322 · 01-23-2012, 04:22 AM

Thanks, guys. The flavour is very nice. And, I'm buying more casings while I'm in MN in February (and I'm bringing back some venison...). Excluding labour, I figured my cost was about $1.35/lb. The average price for "specialty" sausage here is $3/lb. Of course, that doesn't factor in the cost of the grinder.

CWS4322 · 01-23-2012, 08:36 AM

I'm stuffing the Chorizo and Curry sausages now--my ride arrives at noon. What I can't get in the casings, will be chubs.

texherp · 01-23-2012, 09:09 AM

I guess I'll be the stickler and point out traditional andouille is made using finely diced meat, not ground meat, and is smoked. I'm sure it tastes great though!