Homemade Sausage Making

I have made the Kabanosy recipe in a larger casing 1 1/2" and it has beautiful color. A bright red with white fat flakes. It looks like a wonderful Salami. So I made the Spanish chorizo and the Andouille out of the bible (Home production of quality meats and sausage) and the color is darker maybe even brown tint and not quite as attractive. I don't believe it is the process. I believe it is in the recipe. Any thoughts?

It's the paprika Carpster. And if the Kabanosy look like salami, how can they be Kabanosy?

Redzed, there is no paprika in chorizo or andouille. at least not in the book!!!!

Carpster wrote:Redzed, there is no paprika in chorizo or andouille. at least not in the book!!!!

Geez and I always thought that chorizo had paprika in it. And I don't do andouille because I can't pronounce it. Every time I try to say it I swallow my toungue, and that can be dangerous.

In that case I recommend you take two cayenne and two garlic capsules and call Dr. CW in the morning.

Red it is easy anndewey!

Carpster wrote:Redzed, there is no paprika in chorizo or andouille. at least not in the book!!!!

Read another book, or look up other recipes for the same sausages. Bruce Aidell and Rytec Kutas both call for the use of paprika in chorizo, Aidell also uses quite a bit in his Andouille recipe, a lot. The red color could also come from cayenne and chili powder. Heck, check the recipes on the members index, CW must have something there.

http://www.wedlinydomowe.pl/en/viewtopic.php?t=5146

an do we, or don't we?

call Dr. CW in the morning.

Call me WHAT in the morning?

I've eaten many Andouilette's i France and never had any hint of paprica in them.

J

Ok the Marianski recipes do not call for Paprica in either one.

http://www.meatsandsausages.com/sausage ... /andouille
http://www.meatsandsausages.com/sausage ... rgentinian

However they do say this:

Andouille sausage

Andouille sausage is a classical Louisiana smoked sausage which is used in meals like gumbo or jambalaya. The regional cooking style known as Cajun employs many hot spices and vegetables and is famous for its original sausages: Andouille, Boudain, Chaurice (local version of Spanish chorizo) or Tasso (smoked butt). It is not easy to come up with a universal Andouille sausage recipe. Some recipes include dry red wine, others bay leaves, allspice, sage, paprika, crushed red peppers, sugar, onion powder, pequin pepper, mace, nutmeg, sage, ancho chili, file powder etc... So which one is the real Andouille Sausage? As nearly all recipes agree on the following ingredients: pork butt, salt, cracked pepper, garlic, thyme and cayenne pepper, we have decided to keep it simple and to include only those mentioned and nothing else. But please feel free to improvise and include any spices that you like.

To get back to the original question:



If you combined beef with the pork in the recipe that may have been the difference in color.

Hehehe, every day I learn more!
Allways only knew Andouilette, which is a chitterling sausage in France, an acquired taste, but great with musterd sauce, french fries and bier!
J

Janlab, if you have eaten Andouilette, and actually like it, then there is probably nothing on this earth that you would not eat. Andouilette is not the same thing as Andouille.

I felt that I had to order andouilette while in France. The waitress tried to scare me off of it - "It is very special." I finished it, but once was enough.

Red,
I eat Andouilette every time I am in Paris, at the Brassiere Colibri, in the shade of La Madeleine...its a ritual, and I love it.
I once smuggled two back home, at the time South Africa. When I cooked them, the two Yorkshire Terriers next door went bezerk, trying to "get at the monster and kill it!". It was one of the funniest moments in my cooking experience.
I guess I like it, because I like tripe, which I've eaten all around the world.
J

Carpster wrote:Redzed, there is no paprika in chorizo or andouille. at least not in the book!!!!

Well, that's Marianski for you! Not to be critical, but the spicing is fairly light in most of those recipes.

Paprika is one of the key ingredients in my chorizo recipes, be they Spanish or Mexican. There ARE recipes that don't use it, though- - the Yucatecan versions of chorizo, for example, use achiote (annatto) for the red color.

I make Stan's andouille recipe, but I crank the cayenne up a bit. It doesn't make it right, but Emeril Legasse's andouille recipe on the Food Channel website calls for paprika.

Boy oh boy Redzed....that paprika comment was a doozie. The "book" is by Marinski, the recipe are from the book (thanks Bob).

I think the dark color is from the spice....Cayenne pepper seems to be the culprit, but maybe the Chile powder. I use both a lot.

I really need some help.......The brown in unattractive in the sausage

Oh ya I also added Mustard seed to the Kabanosy!!!