Since I have three days to mess with it I'm making sausage for the
first time ever..... aaack.

Last evening I ground 1/2 the pork and cut the other half into 1/4"
cubes and also cut
some fat into 1/4" cubes and mixed it well with the seasonings and put
in the fridge to
cure for a day or two. It's about 6 pounds of sausage mix.

https://picasaweb.google.com/Sitara8...70192745498226

Tomorrow I'm going to stuff the casing and let it dry in the fridge
before smoking it.

I decided to make andouille since you cannot find a decent andouille
sausage outside
of the Louisiana swamps. '-) I used a recipe I made up from
reading several old Cajun recipes. I'm not making this batch very
hot...I hope. I want to see how this one seasons up with my recipe
and go from there.

I'll post some pics later of the stuffing process....totally new to
me. I'm using my KA
so it will be an adventure !!

On Jul 3, 12:58*pm, ImStillMags > wrote:

> I decided to make andouille since you cannot find a decent andouille
> sausage outside
> of the Louisiana swamps. *'-) *

I can't find andouille, decent or otherwise. Hats off to you for
making your own.

On Jul 3, 10:00*am, Kalmia > wrote:
> On Jul 3, 12:58*pm, ImStillMags > wrote:
>
> > I decided to make andouille since you cannot find a decent andouille
> > sausage outside
> > of the Louisiana swamps. *'-) *
>
> I can't find andouille, decent or otherwise. * Hats off to you for
> making your own.

yeah, you can order it on line, but at a real cost.....if this turns
out to be good I'm going to make lots more, and
if I get really comfortable with sausage making I'm going for choriso,
Italian, etc.... wish me luck !

On Jul 3, 11:37*am, Omelet > wrote:

>
> Sausage making can be addicting. ;-) So much so that I almost never
> purchase commercial sausage any more and watch for inexpensive meats (on
> sale) so I have an excuse to make sausage! *If one is a sausage lover
> (and I am) it can save tons of money.
>
> I hope you have found a reasonably priced source of bulk herbs/spices?

Well, I'm starting out small and don't plan to make more than a small
batch at a time...I don't have
a bunch of freezer space. So I'll have to use most of one batch
before making another. Plus, working
full time cuts into the play time a bit. But I'm determined !!

"ImStillMags" > wrote in message
...
> Since I have three days to mess with it I'm making sausage for the
> first time ever..... aaack.
>
> Last evening I ground 1/2 the pork and cut the other half into 1/4"
> cubes and also cut
> some fat into 1/4" cubes and mixed it well with the seasonings and put
> in the fridge to
> cure for a day or two. It's about 6 pounds of sausage mix.
>
> https://picasaweb.google.com/Sitara8...70192745498226
>
> Tomorrow I'm going to stuff the casing and let it dry in the fridge
> before smoking it.
>
> I decided to make andouille since you cannot find a decent andouille
> sausage outside
> of the Louisiana swamps. '-) I used a recipe I made up from
> reading several old Cajun recipes. I'm not making this batch very
> hot...I hope. I want to see how this one seasons up with my recipe
> and go from there.
>
> I'll post some pics later of the stuffing process....totally new to
> me. I'm using my KA
> so it will be an adventure !!
>
Is this a Cajun version? The original French type is made from the
chitterlings (intestines).

On Sun, 03 Jul 2011 13:37:44 -0500, Omelet >
wrote:

>In article
>,
> ImStillMags > wrote:
>
>> On Jul 3, 10:00*am, Kalmia > wrote:
>> > On Jul 3, 12:58*pm, ImStillMags > wrote:
>> >
>> > > I decided to make andouille since you cannot find a decent andouille
>> > > sausage outside
>> > > of the Louisiana swamps. *'-) *
>> >
>> > I can't find andouille, decent or otherwise. * Hats off to you for
>> > making your own.
>>
>> yeah, you can order it on line, but at a real cost.....if this turns
>> out to be good I'm going to make lots more, and
>> if I get really comfortable with sausage making I'm going for choriso,
>> Italian, etc.... wish me luck !
>
>Sausage making can be addicting. ;-) So much so that I almost never
>purchase commercial sausage any more and watch for inexpensive meats (on
>sale) so I have an excuse to make sausage! If one is a sausage lover
>(and I am) it can save tons of money.
>
>I hope you have found a reasonably priced source of bulk herbs/spices?
>
>Right now I have two briskets in the freezer I got for good prices and
>am fixin' to make another batch of roast garlic and basil beef sausage.
>I will only smoke 1/2 the batch this time and am planning on adding some
>fresh basil as well as the dried. I'll also add a binder (whey protein
>powder) and see how that works as the last batch of beef sausage I made
>turned out crumbly after I smoked it. I think it cooked too much of the
>fat out of it.
>
>Consider getting the book by Rytek Kutas.

I've always thought that sausage making was a tough project and that I
would never know anyone who did so. You make it sound not that
different than any other involved cooking meal. I've watched many
different chefs/owners on Diners/Drive ins and Dives make sausage of
various kinds and it really seems like a straight forward process.
I'll bet the hard part is getting all the proper equipment for the job
and then organizing your brain to get everything done in order. I
know you cook a test patty to check for seasonings. . .in spite of
that, have you ever messed up bit time?
Janet US

On Sun, 03 Jul 2011 20:46:07 -0500 in rec.food.cooking, Omelet
> wrote,
>If you test a new recipe using the 4 oz. spicing method test, that
>eliminates errors and you don't even have to use the grinder to do that.
>Weigh 4 oz. of meat and chop/mince it fine with a good sharp knife to do
>the recipe test. The grinder (to me at least) is for a serious run.

Ever do the small batch in a food processor?

On Jul 3, 6:46*pm, Omelet > wrote:

>
> Not really. :-) *I started out slow at first. *Grind the meat, do a test
> spicing on a 4 oz. portion, then go from there. *Once you have an
> x-amount of spice per lb. of meat set recipe, it makes things easier. *I
> like to make 10 to 20 lbs. of sausage at a time and a professional
> sausage maker helped me to make it less of an ordeal.
>
> Grinding the meat first, spicing it, then running it back thru the
> grinder to make stuffed links (unless you plan to make patties, then the
> second run is not necessary) can be a bit of a pain.
>
> He taught me that once I had a proven recipe to cut the meat into 1 to 2
> inch cubes, spice it by weight, refrigerate, then run the chunks thru
> the grinder with the stuffer attachment in place directly into the
> casings.
>
> Making sausage is really not complicated at all! *It's fun. *All it is
> is spiced meat. :-) Sausage making is almost the only place in cooking
> where I actually routinely use a recipe and weigh and measure.
>
> If you test a new recipe using the 4 oz. spicing method test, that
> eliminates errors and you don't even have to use the grinder to do that.
> Weigh 4 oz. of meat and chop/mince it fine with a good sharp knife to do
> the recipe test. *The grinder (to me at least) is for a serious run.
>
> Granted, it's not that hard to set up and clean up, but I like to keep
> things simple and fast if I can!
>
> It is easier with two people tho'. *One to run the meat into the grinder
> and one to make the stuffed links as it comes out.
>
> If you are making patties, it's not an ordeal at all! *I've done it both
> ways. *I make my patties like I do burger patties and use a measuring
> cup to make even portions then place a double layer of waxed paper
> between the patties prior to freezing.
>
> One of the things I like best about home making sausage is that, not
> only do you get to control the spicing, you get to control the amount of
> salt and fat, and make them sugar free! *Read most sausage packages and
> you will find sugar or HFCS in nearly every one of them. *Boar's head is
> a regular exception.

Good advice from the butcher. If I'm going to make breakfast sausage
and/or Italian sausage, that's a great way to do it and make patties,
or links.

The reason I ground half and chopped half into 1/4" cubes and cubed up
the extra fat is because real Cajun andouille has little chunks in
it. If you buy "andouille" in the grocery store it usually looks
like a hot dog inside. No texture at all. blech.

On Sun, 3 Jul 2011 10:54:59 -0700 (PDT), ImStillMags wrote:

> On Jul 3, 10:00*am, Kalmia > wrote:
>> On Jul 3, 12:58*pm, ImStillMags > wrote:
>>
>>> I decided to make andouille since you cannot find a decent andouille
>>> sausage outside
>>> of the Louisiana swamps. *'-) *
>>
>> I can't find andouille, decent or otherwise. * Hats off to you for
>> making your own.
>
> yeah, you can order it on line, but at a real cost.....if this turns
> out to be good I'm going to make lots more, and
> if I get really comfortable with sausage making I'm going for choriso,
> Italian, etc.... wish me luck !

good luck, imstill.

your pal,
blake

"blake murphy" > wrote in message
.. .
> On Sun, 3 Jul 2011 10:54:59 -0700 (PDT), ImStillMags wrote:
>
>> On Jul 3, 10:00 am, Kalmia > wrote:
>>> On Jul 3, 12:58 pm, ImStillMags > wrote:
>>>
>>>> I decided to make andouille since you cannot find a decent andouille
>>>> sausage outside
>>>> of the Louisiana swamps. '-)
>>>
>>> I can't find andouille, decent or otherwise. Hats off to you for
>>> making your own.
>>
>> yeah, you can order it on line, but at a real cost.....if this turns
>> out to be good I'm going to make lots more, and
>> if I get really comfortable with sausage making I'm going for choriso,
>> Italian, etc.... wish me luck !
>
> good luck, imstill.

From me too and please keep us up to date with all the experiements, please?

On Jul 4, 5:35*pm, Omelet > wrote:

>
> Looks like you have the soul of a sausagemeister. :-)


Here's what I've learned. After reading some of the recipes, one
person said you should mix the sausage and go ahead and stuff the
casings immediately instead of letting it 'cure' in bulk because it
would set up and be harder to work with to stuff...........he was
correct.

The mix had set up and was quite stiff and a bitch to get through the
stuffer into the casings. We managed
to do it without too much drama.

The KA is pretty tall sitting on the counter and I'm short, so I put
the mixer down in the SINK to get it
more on my level so I wouldn't need a ladder to use the pusher to get
the mix through the KA.

Here's the way we set it up:

https://picasaweb.google.com/Sitara8...55752855238546

and after much pushing and huffing and puffing.....here's the stuffed
casings ready for the smoker.

https://picasaweb.google.com/Sitara8...55787848678338

About half way through stuffing the sausage this afternoon the phone
rang. It was the property manager telling me that we had to get
everything off the decks because they were going to pressure wash and
stain the decks
starting tomorrow........ Yikes.

So...It's about midnight and I'm close to being finished with the
smoking cause I have to get up and go to work
in the morning. So the sausage won't smoke as long as I wanted it
to......but it certainly is looking good.
I hope it is "smoky" enough.

Not as mahogany as I would have liked....but hey, it is what it is.

https://picasaweb.google.com/Sitara8...61270693444770

All in all, a fun learning experience and some pretty damn decent
sausage for a first try.

On Tue, 5 Jul 2011 06:58:16 -0700 (PDT), Jerry Avins >
wrote:

>On Monday, July 4, 2011 8:35:28 PM UTC-4, Omelet wrote:
>
> ...
>
>> Looks like you have the soul of a sausagemeister. :-)
>
>To be language consistent, shouldn't that be wurstmeister?

If you wanna be fussy then being a title it's upper case:
Wurstmeister.

Jill blathered about andouille in her reply to graham:

>> Is this a Cajun version? The original French type is made from the
>> chitterlings (intestines).
>>
>
> Maybe you're thinking of chaurice, which is the Creole version of Spanish
> chorizo. I believe Andouille originated with the French. Early
> Cajun/Creole history in Louisiana and lower Mississippi has much to do
> with French Canadians (Acadians) and Spain.

Can't you ****ing read? graham wrote, "The original French type..." and you
replied, "I believe Andouille originated with the French." You started off
saying he was wrong, then wrote the same thing that he wrote!

Did you really think you were CORRECTING graham? He was correct in what he
wrote, you know. From Wikipedia: "traditional French andouille is composed
primarily of the intestines and stomach"

Maybe you were thinking of cats on a rainbow, and just wrote the first
stupid thing that entered your stupid head.

Bob

On Sun, 03 Jul 2011 20:46:07 -0500, Omelet >
wrote:

>In article >,
> Janet Bostwick > wrote:
>
>> >Consider getting the book by Rytek Kutas.
>>
>> I've always thought that sausage making was a tough project and that I
>> would never know anyone who did so. You make it sound not that
>> different than any other involved cooking meal. I've watched many
>> different chefs/owners on Diners/Drive ins and Dives make sausage of
>> various kinds and it really seems like a straight forward process.
>> I'll bet the hard part is getting all the proper equipment for the job
>> and then organizing your brain to get everything done in order. I
>> know you cook a test patty to check for seasonings. . .in spite of
>> that, have you ever messed up bit time?
>> Janet US
>
>Not really. :-) I started out slow at first. Grind the meat, do a test
>spicing on a 4 oz. portion, then go from there. Once you have an
>x-amount of spice per lb. of meat set recipe, it makes things easier. I
>like to make 10 to 20 lbs. of sausage at a time and a professional
>sausage maker helped me to make it less of an ordeal.
>
>Grinding the meat first, spicing it, then running it back thru the
>grinder to make stuffed links (unless you plan to make patties, then the
>second run is not necessary) can be a bit of a pain.
>
>He taught me that once I had a proven recipe to cut the meat into 1 to 2
>inch cubes, spice it by weight, refrigerate, then run the chunks thru
>the grinder with the stuffer attachment in place directly into the
>casings.
>
>Making sausage is really not complicated at all! It's fun. All it is
>is spiced meat. :-) Sausage making is almost the only place in cooking
>where I actually routinely use a recipe and weigh and measure.
>
>If you test a new recipe using the 4 oz. spicing method test, that
>eliminates errors and you don't even have to use the grinder to do that.
>Weigh 4 oz. of meat and chop/mince it fine with a good sharp knife to do
>the recipe test. The grinder (to me at least) is for a serious run.
>
>Granted, it's not that hard to set up and clean up, but I like to keep
>things simple and fast if I can!
>
>It is easier with two people tho'. One to run the meat into the grinder
>and one to make the stuffed links as it comes out.
>
>If you are making patties, it's not an ordeal at all! I've done it both
>ways. I make my patties like I do burger patties and use a measuring
>cup to make even portions then place a double layer of waxed paper
>between the patties prior to freezing.
>
>One of the things I like best about home making sausage is that, not
>only do you get to control the spicing, you get to control the amount of
>salt and fat, and make them sugar free! Read most sausage packages and
>you will find sugar or HFCS in nearly every one of them. Boar's head is
>a regular exception.

thanks Om. I appreciate the insight. It's something I've wanted to
do but am skittish about attempting. Is it better to do in the summer
when you may have access to a smoker? Or better in the winter when
the temps are more moderate?
Janet US

ok now back to the patties vs the casings, i am not a huge fan of link
sausage of any kind other than on a very occasional basis. i do like both
smoked and not smoked sasuage, so what would be the process for doing
patties/loose sausage or is that even possible, i have never even considered
making sausage and probably won't ever do it so this is a rehtorical
question, Lee
"Omelet" > wrote in message
news
> In article >,
> Janet Bostwick > wrote:
>
>> >One of the things I like best about home making sausage is that, not
>> >only do you get to control the spicing, you get to control the amount of
>> >salt and fat, and make them sugar free! Read most sausage packages and
>> >you will find sugar or HFCS in nearly every one of them. Boar's head is
>> >a regular exception.
>>
>> thanks Om. I appreciate the insight. It's something I've wanted to
>> do but am skittish about attempting. Is it better to do in the summer
>> when you may have access to a smoker? Or better in the winter when
>> the temps are more moderate?
>> Janet US
>
> It does not matter... Not all sausage is smoked! This batch of Roast
> garlic/basil sausage that is in the plans is a good example. The stuff
> is amazing both plain and smoked. I'm only going to smoke 1/2 the
> batch. I plan to share the outcome with sis' and her family. They have
> yet to criticize my sausage and she'd not hesitate as she knows I have
> no objection to constructive criticism and suggestions!
>
> It depends a lot on your personal tastes.
>
> I don't really like to smoke much in the summer as I'm not fond of being
> out in the heat, but planning it at night or early morning (depending on
> your lifestyle) can fix that.
>
> Not all sausage is smoked! If all else fails and you don't want to stand
> around and mess with a smoker, liquid smoke has it's uses. Just be sure
> to use it drop-wise and experiment before you commit a large batch of
> meat to the final recipe!
>
> Don't be skittish. :-) If you don't have the equipment to grind, start
> with patties first! Purchase some pre-ground meat, play with the
> spicing/flavorings by weighing a set amount of pre-ground meat from the
> store, then go from there.
>
> I started out because I detested (and dad did too) most commercial
> sausage as it was too salty! I'd purchase some pre-made loose (not in
> cases) sausage and mix it 1 lb. sausage to 2 lbs. fresh ground
> unflavored meat and make that into patties.
>
> That and the on sale grinder at Cabela's during a 3 hour Black Friday
> sale got me going. <g>
> --
> Peace, Om
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
>
> "Politics is supposed to be the second oldest profession. I have
> come to realize that it bears a very close resemblance to the first."
> -- Mark Twain