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#3098071 - 12/27/12 07:04 PM Andouille Sausage
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11848
Loc: Tennessee

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Spent the afternoon making Andouille sasuage with Venison, duck livers and Wild Turkey livers. -came out fantastic.


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#3098097 - 12/27/12 07:20 PM Re: Andouille Sausage [Re: Poser]
TX300mag
Pea Picker
14 Point


Registered: 11/10/02
Posts: 8745
Loc: Crosby, TX

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Looks great! Andouille is my favorite sausage. I'd live to hear some of your other ingredients and spices. Yours sounds much more flavorful than mine.

I made a batch two weeks ago and smoked it over hickory. Mine was much simpler. I was thinking of catching all the fat from some ducks I'm gonna smoke and using it as a binder. You think that would work?
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#3098171 - 12/27/12 07:47 PM Re: Andouille Sausage [Re: TX300mag]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11848
Loc: Tennessee

content Online
Oh yeah, duck fat would be Amazing. it woukd take a good amount of ducks to have enoufh fat for sausage, though you could blend it wirh pork fat. We really didn't do anything special as far as ingredients, but the duck livers and liver blood really add a bit of unmistakable kick.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3098270 - 12/27/12 08:33 PM Re: Andouille Sausage [Re: Poser]
redblood
16 Point


Registered: 01/22/06
Posts: 13851
Loc: Lewisburg

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love andouille sausage. curious as to why the liver?
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#3098289 - 12/27/12 08:39 PM Re: Andouille Sausage [Re: redblood]
TX300mag
Pea Picker
14 Point


Registered: 11/10/02
Posts: 8745
Loc: Crosby, TX

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I've got several in the freezer, but most are just breasts. I figured I'd cut back just a little on the pork fat, or leave it as it is and have it bind a little better.

Do you grind yours pretty course? I'm thinking of doing that with the next batch and maybe even dicing some to mix in with the ground.

I'm not a big liver eater in general, but I LOVE it in boudin and would probably like it in andouille, too. I might see what the local michoicana has to mix in.
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From the sky the highway's straight as it could be
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#3098327 - 12/27/12 08:52 PM Re: Andouille Sausage [Re: redblood]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11848
Loc: Tennessee

content Online
 Originally Posted By: redblood
love andouille sausage. curious as to why the liver?


Well... Because I had it in my freezer and needed to use it for something. \:\)
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3098663 - 12/28/12 07:56 AM Re: Andouille Sausage [Re: Poser]
jb3
10 Point


Registered: 02/23/09
Posts: 3992
Loc: Burns, TN

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Poser, you got a pate' recipe?
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#3098778 - 12/28/12 09:34 AM Re: Andouille Sausage [Re: jb3]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11848
Loc: Tennessee

content Online
 Originally Posted By: jb3
Poser, you got a pate' recipe?


We've used the one from Julia Child's book "The Joy of Cooking"
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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