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Old 01-22-2012, 06:19 PM   #1
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TNT Andouille Sausage recipe

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
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Old 01-22-2012, 07:07 PM   #2
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Looks great!!!! Good job!
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Old 01-22-2012, 07:59 PM   #3
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Wow, CW! Very impressive!
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Old 01-23-2012, 01:04 AM   #4
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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!
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Old 01-23-2012, 05:22 AM   #5
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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.
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Old 01-23-2012, 09:36 AM   #6
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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.
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Old 01-23-2012, 10:09 AM   #7
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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!
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TNT Andouille Sausage recipe 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. [IMG]http://www.discusscooking.com/forums/members/36221-albums839-picture4454.jpg[/IMG] [URL]http://www.cuisinart.ca/pdf/ibs/en/CMG-100C_en.pdf[/URL] A few pics at: [URL]http://www.discusscooking.com/forums/members/36221-albums839.html[/URL] 3 stars 1 reviews
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