Andouille Adventure

chuMP · Mar 14, 2015

I recently bought an LEM 5# sausage stuffer. Years of stuffing boudin with the Kitchen aid grinder attachment made me do it. The auger just destroys the consistency of the meat on the second pass, and it is messy and time consuming. Highly recommend the LEM. All 5 # stuffed in less than 5 minutes, texture is perfect. Anyway, here are a few pics of the Andouille that I made this weekend.

Removing the bone from a boston butt

Cubing the pork

3 # meat for grinding, 1/2 # fat for grinding, 1 # meat for leaving in fairly large chunks for stuffing

20150312_123510_zpshzebzbyt_edit_1426207280157_zpsaqmhghb4.jpg

loading the cannister into my brand-spanking new LEM 5 # stuffer

Happy Hapgood · Mar 14, 2015

Man that looks good! Now I know why you did not get the electric model. Looks like your helpers had a blast. :becky:

chuMP · Mar 14, 2015

They sure did.

Shagdog · Mar 14, 2015

That looks fantastic! I'm glad you made the conversion. The electric grinder/stuffers are a PITA.

chuMP · Mar 14, 2015

It is so hard to find boudin or andouille in the places I must move to for work. I'm so glad to have this new stuffer.

Hoss · Mar 14, 2015

That looks Great! You got a good recipe for boudin? I got a freezer full of pig liver and love boudin but have never made it.

chuMP · Mar 14, 2015

I use Chef John Folse's boudin blanc recipe. Coincidentally, I use his andouille recipe with a few modifications. I'll post the boudin recipe in a few minutes after I finish rocking my little helper to sleep.

Ron_L · Mar 14, 2015

Nice sausage :shock:

It looks like your helpers did a great job!

chuMP · Mar 14, 2015

From Chef John Folse's The Encyclopedia of Creole & Cajun Cooking Cuisine

White Boudin Chicot
10# picnic shoulder
1 1/2 # pork liver
4 large onions peeled and halved
3 cups medium grain rice, raw
3 bunched green onion, tops only, sliced
3 cups reserved pork stock(from the pre-biol of the picnic)
salt and pepper to taste
25 feet of hog casing

Boil shoulder 1 1/2 hour, no longer or meat will become mushy after grinding. While pork boils cook rice. add liver to boil and continue boil for additional 1/2 hour. remove meat and liver from stock, and add onions to stock for 20 min at high simmer. remove onions, reduce stock to 3 cups. grind onion, pork and liver with a fine grind plate. mix with rice and onions. add warm stock until desired consistency is reached. add salt and pepper to taste. stuff into casings.

Hoss · Mar 14, 2015

Sounds like a good one.Thanks!If I read correctly,I should add liver at the 50 minute mark of the picnic boil????

IamMadMan · Mar 14, 2015

Awesome.....

HeftyB · Mar 14, 2015

Looks tasty.

Wickedcajun · Mar 14, 2015

I have that book!!! Great read!

bbqwilly · Mar 14, 2015

Great looking sausage. I ordered that same stuffer last week. Can't wait to get going.

chuMP · Mar 14, 2015

Hoss said:
Sounds like a good one.Thanks!If I read correctly,I should add liver at the 50 minute mark of the picnic boil????

Nope. Add the liver at 1 1/2 hours then boil both for another 1/2. The picnic should go for a total of 2 hours.

cowgirl · Mar 15, 2015

Looks fantastic!!
You have some mighty cute helpers too.

Smoke Dawg · Mar 15, 2015

Awesome!

sam3 · Mar 15, 2015

Looks fantastic! Nice to see you had some help too!

I use the NOLA Cuisine Andouille recipe a lot, I really like it. Give it a look if you haven't already.

Thanks for sharing the boudin recipe too!

Sausage Warrior · Mar 15, 2015

Looks like we had the same idea!!!

sloandsteady · Mar 15, 2015

Those look great.

Andouille Adventure

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