by Dave MichelFebruary 11, 2015

Today was my first attempt at sausages. I was planning on trying sausages later in March, doing homemade Italian sausage for the "I Left My Heart..." event, but I felt a little creative so I gave some Andouille a shot. I figured that if it turned out, I'll use it in Saturday's Jambalaya. Well, I haven't smoked it yet (that'll be later tonight), but it sure tastes good already [See the Mardi Gras blog post for results - Ed.]. I used Emeril's Andouille recipe, which I'd say is another keeper.

In my tradition of having something go wrong, the cheap but highly-rated food grinder I bought on Amazon clogged numerous times. The last time it clogged, I had a hard time taking it apart because my hands were covered with extruded meat. As I was trying to unscrew the die plate holder with mongo pressure, the suction let go and the whole (plastic) apparatus hit the floor, breaking a big chunk out of the hopper. A few minutes later, after a one star review on Amazon and a trip to Bed Bath and Beyond for a cast metal replacement grinder, I came up with what you see here. Yum!

Comments (2) -

GusUnited States
2/13/2015 4:34:52 PM #

OK. From one musician to another, (and I use that term loosely in reference to yours truly), a paragraph with the phrases "something go wring," "food grinder," "hands" and "extruded meat" is absolutely terrifying.

Also, I'm getting very good at a certain arithmetic exercise!

DaveUnited States
2/16/2015 6:53:46 PM #

Gus, so far I have not contributed any part of me to the sausages other than elbow grease. There have been a few kitchen nicks, but nothing crazy, thankfully.

After smoking in the modified Weber, this Andouille turned out great. Sadly, all of it was consumed at the Mardi Gras event on February 14 (no, not really sad - I'll just make more). Plus, I just made the spicy Italian sausage this afternoon  for the "I Left My Heart" event on March 21, and that turned out great, too. Kris and I had sausages with peppers and onions tonight to try it out, and it was lovely with a nice Robert Hall Paso Robles Cabernet.

About the author


Dave is a recording engineer, musician and software developer in Minneapolis. He's found that a cooking sabbatical is more work than normal life.

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