Sausage making weekend

[toddrod]

Since I have to watch my son all weekend I have decided to make it a sausage making weekend

So far I will be making Andouille and smoked sausage.

Anyone have a good recipe for andouille or smoked sausage that you would like to share? I have tried John Folses andouille recipe and was not impressed

Will also be making gar fish jerky to snack on.

Picture to follow

 

[Request Dust Off]

I helped a group of guys make about 400 pounds of sausage once. The guy in charge was at least a second generation butcher and made everything look easy.

I have found some recipes on the internet but have never tried any.

Smoked garfish is good by itself or in gumbo.

Have fun doing it with your son.

 

[Snookie]

I'll be there!!!!!

toddrod

Need some help?
I don't have a recepie however; I am an expert food testerl
lol
Garfish jerky?HUMMMMMMM

 

[bayoukajun]

Here's what I use for andoulille and like it a lot. It's very close to the old Jacob's recipe from LaPlace. Just scale it down for the amount you want. Good luck.

100 pounds coarsely chopped pork
22 oz salt
6 oz cayenne pepper
6 oz black pepper
6 oz Seasonall
3 oz paprika
11 oz fresh garlic
1 gallon water


Here's the sausage recipe for 100 pounds. Scale it down as needed.
Red pepper - 3 ounces
Black pepper - 3 ounces
Granulated garlic - 2.5 ounces
Accent - 4 ounces
Salt - 26 ounces
Brown sugar - 7 ounces
Water - 6 Quarts
For smoked sausage add curing salt at a rate of 1 ounce for every 25 pounds of meat.

 

[oleheat]

The gar jerky sure sounds interesting....I bet it is really good.....

Garfish balls with gravy was one of the best dishes my dad would make, way back in the day.... Those who haven't tried that are really missing out....

 

[toddrod]

Here's what I use for andoulille and like it a lot. It's very close to the old Jacob's recipe from LaPlace. Just scale it down for the amount you want. Good luck.

100 pounds coarsely chopped pork
22 oz salt
6 oz cayenne pepper
6 oz black pepper
6 oz Seasonall
3 oz paprika
11 oz fresh garlic
1 gallon water


Here's the sausage recipe for 100 pounds. Scale it down as needed.
Red pepper - 3 ounces
Black pepper - 3 ounces
Granulated garlic - 2.5 ounces
Accent - 4 ounces
Salt - 26 ounces
Brown sugar - 7 ounces
Water - 6 Quarts
For smoked sausage add curing salt at a rate of 1 ounce for every 25 pounds of meat.

Your smoked sausage recipe is what most people in Vacherie use to make andouille except for the brown sugar. Also, will use that amount of seasoning for 50lbs of meat. I grind my pork with a 3/4" plate for the andouille.

 

[toddrod]

Forgot to ask. The oz's in the recipe, is that by weight or fluid oz dry measures.

 

[bayoukajun]

Forgot to ask. The oz's in the recipe, is that by weight or fluid oz dry measures.

by weight

 

[scooterj]

Todd, if you can beat the recipe out of the guys at Don's Country Store in Reserve, you won't look for another. Jacob's is good but I prefer Don's.

 

[Gus McCrae]

Sounds like a sausage fest.