First sausages with the new grinder - 4 types - Boudin, Chorizo, Andouille & fresh

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Jeremy....Now, that story is funny.... Not HaHa funny but, I feel bad for you funny...  Must have made you want to 
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...  

Way to go.... sticking to it and gettin' 'er done....  All with only 3 beer !!!!!!   You are one, tough dude.... 
Yeah there were some frustrating moments for sure!  I figure I got all the stupid mistakes out of the way (hopefully) & can move right into the intermediate mistakes 
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  I may find out today - I plan on making some more sausages 
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I finally found the Boudin recipe where it never should have been - go figure...   Here it is.

3 lb pork

1 lb liver

15 scallions

1 Tbsp minced garlic

4 onions (I used yellow)

2 Tbsp non iodized salt

2 tsp black pepper (I ground it fresh)

2 tsp white pepper

1 Tbsp cayenne pepper
4 Tbsp dried parsley

3 cups white rice (before cooking)

1/2 cup water (I needed a little more than this even before my troubles)

Boil the meat separately & cook the rice. Grind onions & meat together. Chop scallions into little pieces. Add water & mix in scallions along with spices. Once well mixed add rice & mix again. 

Make sure you are ready to stuff when you mix. I found out that the rice draws moisture out of the mix fairly quickly causing it to stiffen up considerably.
 
man they looked great ...Next week I'm going to make some polish sausage ... I got a butt in the freezer I bought when they were on sale ... Thanks for your post ...   Do you tie all your sausage or do you ever twist it ?

I think I can smell that  Andouille all the way here in NC 
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man they looked great ...Next week I'm going to make some polish sausage ... I got a butt in the freezer I bought when they were on sale ... Thanks for your post ...   Do you tie all your sausage or do you ever twist it ?

I think I can smell that  Andouille all the way here in NC 
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Thanks Paul!  It depends when I plan to separate them. If I'm going to separate them right away I tie them. If I twist them & let them in the fridge overnight the twists will usually hold & I don't need to tie them...

Good luck with your Polish sausage! I've made it before & really like it as well 
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Hello Jeremy,  good to see you back

Question.   How long did you smoke the boudin?

I may cut your recipe down to 1 lb. pork  and give it a try.  Its sounds really good.

Sorry about digging up an old thread..

Thanks
 
Hello Jeremy,  good to see you back

Question.   How long did you smoke the boudin?

I may cut your recipe down to 1 lb. pork  and give it a try.  Its sounds really good.

Sorry about digging up an old thread..

Thanks
Hey Wes sorry for the late reply - I'm just getting back around finally after my accident. I actually didn't smoke the Boudin - I steamed it right before eating it...
 
Ok here is the recipe I used for the Chorizo...

5 lb coarse ground pork (I used a butt)

1 cup cold white wine

3 medium onions finely chopped

8 tsp paprika (I used smoked)

1/2 cup crushed chili peppers

2 tsp cinnamon

2 tsp dried oregano

1 Tbsp cumin

1 Tbsp garlic powder

2 Tbsp salt

If you would like this hotter add 4 tsp cayenne pepper

Grind your pork

Mix the spices & wine together

Mix thoroughly with the pork

Add the chopped onions & mix well

Stuff into hog casings

Grill, hot smoke or otherwise cook & enjoy

IMPORTANT NOTE

If you would like to cold smoke the Chorizo you will need to add 1 tsp cure #1 to the above recipe
 
I was getting ready to make some Chorizo sausage and smoke it rather than cure it. You mentioned you used curing salt in yours before you smoked it. Do you have to do that? I was thinking that if I reached a high enough internal temperature the curing salt would not be needed. Any advice you can provide on time of smoke, temperature you smoked at would be appreciated. I just got hold of a Vermont Castings unit that I plan to smoke sausages with. My Traeger seemed to be a little hot for sausage smoking, not to mention only being able to place sausage on the grate and not hang them from the top. Thanks in advance.

-Mike
 
Any smoked sausage should have cure. It's ok to bbq at a higher temp without cure. That's done a lot quicker. Normally smoked sausage is smoked at about 160 or 170 so as not to render the fat.
 
Great pics and that was a good sized undertaking.  I am dying for a grinder as I have been stuck using the meat grinder attachment on my wife's kitchen aid mixer for the past few years.  S    L    O    W    .
 
Thanks for the reply. Would you recommend the "pink cure #1" or the "Morton Tender Quick"?


Cure #1.... also known as pink salt, and other names.... It has sodium nitrite at 6.25% and is more versatile when it comes to adjusting the salt content in what you are curing.....

Dave
 
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Thanks. I'll get some. In reading a little about it, it says to dissolve in water. Since the recipe I'm using calls for a liquid (wine, vinegar etc.) can I use that instead?
 
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