me make food

Andoullie is a killer sausage. Got the kitchenaid food grinder and the sausage stuffin nozzle attachments. Picked up a 13 pound boston pork butt.

ground it up with a kitchenaid food grinder attachment on the coarse setting

Ran it through twice to grind up the fat a bit more
was only 4.25 pounds but I spiced it like it was 5 pounds
got about 8.5 pounds out of it after trimming big fat and there was some bone in there.
Saved 1/2 for the next batch

recipe from here

5# Pork (I prefer a Boston Butt) Trimmed of tough connective tissue and cut into 2 inch cubes.
Combine the following in a bowl:
2 tsp of Cayenne or to taste (Remember, if you make it too hot, every dish you make with it will be too hot! Start off with a little, you can add more after you taste the finished seasoning)
1 Tbsp Paprika
1/4 Cup Chopped Fresh Garlic
1/8 Cup Fresh Ground Black Pepper
3 Tbsp Kosher Salt
1 Tbsp Fresh Thyme leaves, chopped
1 tsp Crushed Red Pepper
1 healthy pinch of Prague Powder#1 (see note) (optional)
1/2 Cup Ice Water

Took a patty and cooked it in a skillet to check the flavor. Waaaaaaaay toooooo much thyme and it overpowered the flavor. But the spice was kicking and overall it was good.

Let sit for two days with cling wrap on the meat in the bowl and foil sealing the bowl.
The smell filled the whole fridge in 6 hours so I moved it outside. Thyme kicking.

Got to stuffing with the KA sausage attachment. My first time dealing with pig intestines. Wow. I feel so primal. What is with the “for her pleasure” rib things? They quite tough and fitting them on the stuffer nozzle was a pain, but I got it down. I hear folks say pam, but it only works for the first foot or so. Oh well figured out how to work it. Cat stole the casing bag twice.

I have some hickory, apple, and cherry right now. This is just a first attempt. I love learning

Got the sausage temp up to 160 (5 over 155 by not watching)
They looked pretty awesome.

rinsed them off

hung them to dry with a fan blowing

cooked one up in a skillet

I over smoked them a bit. The smoke flavor is there as an aftertaste.

I wanted to recreate what we had at crane river that got killer andoullie from a supplier no longer in biz. I figured I could get close. This was my first attempt and it was spicy enough, but I did not have enough fat and the thyme was a bit too intense. I think more fat and some more black pepper will fill out the flavor really well.

Too much white smoke.

I still plan on making all sorts of sausages though. Lunch is gonna rule from all my sausage making adventures.

Need to search the forums for cheezy brats