seebee wrote:Any opinions on putting the leftover casings in the freezer or not?
I had one strand that I soaked but never used, so I patted it dry, then coated it in salt.

Can I freeze them all and expect them to be just fine for next time?

I've always just kept casings in their salt-pack tubs in the refrigerator. Freezer seems like it would be fine, though.

Impressive maiden voyage, seebee. Starting with loin, and 15 pounds of it, no less. If that didn't dissuade you from doing more of this, nothing will.

I don't mean to throw shade at the KA because it does well for many tasks but for 15 pounds of sausage, it was probably a nightmare. I think once you get past 2 or 3 pounds, you're probably maxing it out. If you know you want to do this regularly, you'll be happier if you invest in some dedicated hardware, like a stuffer similar to the one Lou linked to above and a grinder. Just make sure you don't get a grinder with plastic gears . . . or you'll be buying them on a regular basis.

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G Wiv wrote:

lougord99 wrote:I love almost anything that uses andouille. In the same session, I also made bratwurst.

Though wordsmith Ronnie_S was describing corn kernels were perfectly taut and plump perfectly applies to your plump taut sausage!

Looking good!

Agreed. They look terrific. Lou, would you mind sharing your andouillle recipe/method?

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I definitely trust the opinions that the KA is underwhelming for snausage making, but for my first trial, I never cranked it much over halfway, and I didn't notice anything that had me thinking I needed more ooomph. I know they make models with varying wattage, I was using the mac daddy - 575 - 600 watts, I think? When I crank it up for whipping tamale masa, the whole kitchen island moves.

seebee wrote:I definitely trust the opinions that the KA is underwhelming for snausage making, but for my first trial, I never cranked it much over halfway, and I didn't notice anything that had me thinking I needed more ooomph. I know they make models with varying wattage, I was using the mac daddy - 575 - 600 watts, I think? When I crank it up for whipping tamale masa, the whole kitchen island moves.

I think it's more about how fast you can go, how much you can load at a time and, as Lou said, how much you can do by yourself. I don't think the power is where the KA bottlenecks.

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ronnie_suburban wrote:Agreed. They look terrific. Lou, would you mind sharing your andouillle recipe/method?

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To 5 lbs of pork shoulder I add
2 Tbsp Morton kosher salt
1/2 tsp ground cayenne
1 tsp pink curing salt
1 tsp dried thyme
1Tbsp Hungarian sweet paprika
1/8 tsp blade mace ground on a micro plane
1/8 tsp ground allspice
1 cup fine diced onions
2 Tbsp garlic put through a garlic press

I know you say that you never freeze your meat, but I just get better results with meat that I have frozen for 30 minutes ( especially with andouille where the onion exudes liquid as you grind ). I set 1/4 - 1/2 lb meat and fat aside and grind the rest through the small die. I cut the set aside meat into small dice and add. I put 1/2 cup water into the freezer until a sheen of ice forms on top. I mix the meat and water with the mixing paddle for a minute or so. I stuff and then leave the sausages uncovered in the fridge for 4-6 hours, turning periodically. I smoke at a low temp ( I try to keep the smoker around 200 ) on lump charcoal with added pieces of pecan chunks for 2-3 hours until the sausages are internal 150. I dump the sausages into a cold water bath and then wrap in a way that there is plastic wrap between each sausage in the gallon freezer bag and then freeze.

seebee wrote:Any opinions on putting the leftover casings in the freezer or not?
I had one strand that I soaked but never used, so I patted it dry, then coated it in salt.

Unless you are concerned about fridge space, there is no reason to freeze them. I have kept casings in the fridge for almost 2 years without bad effects. I have no idea what freezing will do to the texture of the casings.

lougord99 wrote:

ronnie_suburban wrote:Agreed. They look terrific. Lou, would you mind sharing your andouillle recipe/method?

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To 5 lbs of pork shoulder I add
2 Tbsp Morton kosher salt
1/2 tsp ground cayenne
1 tsp pink curing salt
1 tsp dried thyme
1Tbsp Hungarian sweet paprika
1/8 tsp blade mace ground on a micro plane
1/8 tsp ground allspice
1 cup fine diced onions
2 Tbsp garlic put through a garlic press

I know you say that you never freeze your meat, but I just get better results with meat that I have frozen for 30 minutes ( especially with andouille where the onion exudes liquid as you grind ). I set 1/4 - 1/2 lb meat and fat aside and grind the rest through the small die. I cut the set aside meat into small dice and add. I put 1/2 cup water into the freezer until a sheen of ice forms on top. I mix the meat and water with the mixing paddle for a minute or so. I stuff and then leave the sausages uncovered in the fridge for 4-6 hours, turning periodically. I smoke at a low temp ( I try to keep the smoker around 200 ) on lump charcoal with added pieces of pecan chunks for 2-3 hours until the sausages are internal 150. I dump the sausages into a cold water bath and then wrap in a way that there is plastic wrap between each sausage in the gallon freezer bag and then freeze.

Nice. Very nice. Those non-ground chunks of diced meat are one of my favorite things about andouille. What size casings do you typically use for these?

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32-35

I usually get my supplies at: https://www.sausagemaker.com/ .
I usually get the plastic jar full of casings and then you can just pull out as much as you need. This time I tried pre-tubed casings. Seems like a waste to me, especially if you are doing smaller than 5 lb. batches. They also seem to end and begin at odd spots. They also seem more fragile. So when I finish these, I will go back to jar of casings. Those come packed in a plastic bag sitting in very salty water. About every 6 months, I dump out the old water and put in fresh water and a lot of salt.

lougord99 wrote:32-35

I usually get my supplies at: https://www.sausagemaker.com/ .
I usually get the plastic jar full of casings and then you can just pull out as much as you need. This time I tried pre-tubed casings. Seems like a waste to me, especially if you are doing smaller than 5 lb. batches. They also seem to end and begin at odd spots. They also seem more fragile. So when I finish these, I will go back to jar of casings. Those come packed in a plastic bag sitting in very salty water. About every 6 months, I dump out the old water and put in fresh water and a lot of salt.

Yeah, that's where I get mine, too. I've always just used the plastic tubs. Never tried the pre-threaded.

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