Recipes for Tasty Homemade Sausages
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Don't have it.Chuckwagon wrote:See: Page 106 of the third edition of "Great Sausage Recipes And Meat Curing" by Rytek Kutas
They are the largest size from Butcher Packer. I believe it's 60/65. Trying to see approx what would fit in 1 ft. Thanks CW!Chuckwagon wrote:What size beef middle are you using? I'll look it up for you.
6.5 inches in diameter? Definitely not what I've got. I probably didn't list it right. Here's a link to what was ordered. Hopefully it'll help.Chuckwagon wrote:In 6.5 (large) that is 18-20 inches long, you can stuff about 3 lbs.
Ok. Thanks Bob. I wasn't sure if the 6.5 CW put meant inches, but it must be some other reference that means the size I'd put. I'll be doing 5 lbs of Andouille in the middles, so I'll prep 4 ft worth for stuffing to be on the safe side.Bob K wrote:Things will vary on how tight you stuff them and also they are a natural product and size will vary a little casing to casing.
So your results will vary. And just what CW said approx 1.5 - 2 lb per foot. (65mm large diameter casing)
Prepare extra casings you can always re-salt and re-store them as long as they were not in contact with meat mix.
My dad picks up what I can an Andouille log when he does traveling work in the lower part of west Louisiana. It's definitely larger than hog casings, so I thought it might go good into this type of casing. I believe Andouille is traditionally stuffed into beef middles that are 1.5"-2", but I've got the 2.5" I think. It's big enough that we quarter it when adding it to gumbo. Maybe I'll do just a smaller batch and see how it comes out.redzed wrote:But is Andouille not made in 30-40mm hog casings? Usually sliced into bite sized pieces and served in gumbo. 65mm middles won't work very well in that. And while the beef casings are "edible" they are not eatable.
I'm currently working through a bundle of 50mm middles and get approximately 400-450g into a 25-30cm length. Beef middles can also burst if you stuff them too tightly.
It really is a shame that having the word Andouille on a package of sausage is more marketing based rather than the actual sausage itself. But that's the case for almost all sausage out at the grocery it seems. You either need to make it yourself to get an authentic product or find a local sausage shop or deli that makes their own and stays true to the ingredients and process. I don't have any in my area, so I decided to make my own. Now, I'll never go back!Darwin wrote:Mr Gauthier is correct, many of the old traditional butchers stuffed Andouille into beef middles. (many now use pork) Now a days any sausage with a bit of cayenne and smoke is called Andouille. Johnsonville even has a package of 2 big hot dogs labeled Andouille.
Exactly! You hit the nail right on the head! That is the reason why most of us are here and the reason Wedliny Domowe came into being.rgauthier20420 wrote: You either need to make it yourself to get an authentic product or find a local sausage shop or deli that makes their own and stays true to the ingredients and process. I don't have any in my area, so I decided to make my own.