Just finished up a batch of Andouille using Meathead's recipe. Really pleased with them, they are a good looking, good tasting and good eating sausage. Some of this batch are destined for a breakfast fatty recipe I'm working on. Sure going to give the fatty a great centre.
Only one small criticism, I found my hog casings a little too tough once cooked, maybe I didn't soak them for long enough? Otherwise not bad for a first effort.
John "JR"
Minnesota/ United States of America
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That is some good looking sausage. Sometimes you just get tough casimgs. Some things to consider. Too high of heat at the start of the cook can toughen casings. The other is that you can do a quick soak in vinegar to soften casings, but if you soak too long they will have a tendency to split on you. The last 10 minutes of the soak is usually a good time to add the vinegar.
Those look awesome and have inspired me to make them. I quickly looked at the recipe and maybe I missed it, but if grinding ones own meat do you use a sausage grind or more of a chop meat grind? Thanks
Hi glad I inspired you! You do need a meet grinder \ sausage maker, although please note the specific instructions on how to go about grinding \ cutting the meat to ensure you get the right coarseness of finish. If its your first time using curing salts then measure twice and cut once!
Yes, I have all that. I usually make Italian sausages and I forget what die size I use but it’s the coarser grind I didn’t know if someone off hand knew what size die they used for these. I know for chopmeat some folks run through the larger die and then through the smaller one.
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