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?

=R=

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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I made homemade Danish-style hot dogs yesterday, based on a Danish-language recipe that was half-ass translated into English for me by Google. This marked my first time using sheep casings, about which I have made the following observations:

* They are too darn skinny for my fat fingers to manage. I was cramping up trying to find the opening at the end and get it over the stuffer tube.
* They seemed more fragile than other casings I've used, more prone to tearing as I tried to feed them on to the tube. See also: too skinny, fat cramping fingers.
* I've worked with hog casings. I've worked with beef bung. But nothing has smelled more like it was once attached to a dead animal's asshole than sheep casings.

The sausages were decent enough, after a 1-hour smoke over beechwood, finished by simmering in water then pan-frying. Here's one dressed in the Danish style with ketchup, brown mustard, remoulade, raw diced onions, crispy fried onions, and agurkesalat.

Hi Jim,

That sausage looks excellent. Did you make the rolls, too? I really do appreciate the great lengths you go to replicate a sandwich experience. It is very inspiring.

I am really glad to hear about your experience with sheep casings. I had been seriously considering making rostiljska kobasica (dimljena), though fortunately some were located at Sandy's Deli. If they are as good as Rene G reports, I will be very happy.

BAlkan food is just what we will enjoy for the 4th of July this year.

Regards,
CAthy2

JimTheBeerGuy wrote:. . . This marked my first time using sheep casings, about which I have made the following observations:

* They are too darn skinny for my fat fingers to manage. I was cramping up trying to find the opening at the end and get it over the stuffer tube.
* They seemed more fragile than other casings I've used, more prone to tearing as I tried to feed them on to the tube. See also: too skinny, fat cramping fingers.
* I've worked with hog casings. I've worked with beef bung. But nothing has smelled more like it was once attached to a dead animal's asshole than sheep casings.

Hahaha . . . totally agree with all of this. I was so stoked the first time I managed to get my hands on them -- I was going to make breakfast sausage -- but the excitement soon faded in a flurry of frustration. More than anything else, they were fragile and hard to work with. They just kept breaking. Mine didn't have an ultra-strong stank but still, they were notably gamier than hog casings. That said, the sausage and your sandwich look great.

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Cathy2 wrote:Hi Jim,

That sausage looks excellent. Did you make the rolls, too? I really do appreciate the great lengths you go

Thanks, Cathy! No, these hot dog buns came from the Mariano's in Oak Lawn but I do think they worked better than standard mass-produced buns would have.

Jim-

Thanks for the laugh. I almost spit out my coffee. I don't have plans to make sausage, but I'll stay away from sheep casing.