TNT Andouille Sausage recipe

[CWS4322]

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/members/36221-albums839.html

 

[PrincessFiona60]

Looks great!!!! Good job!

 

[Dawgluver]

Wow, CW! Very impressive!

 

[LPBeier]

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]

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]

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]

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!