Thank you, from the Foods of the World Forums! |
Turkey Andouille |
Post Reply |
Author | |
Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
Post Options
Thanks(0)
Posted: 07 May 2017 at 07:43 |
Making some Andouille for Mrs. Percebes who does not eat Pork. Boned a 9kg bird, plus 2 additional legs including skin where ever it was present over fat pockets-Added 500 g Beef Fat and 500g Chicken Fat total boned mix of 6kg. Tossed with salt- mixed well and back in fridge for 3 hours to facilitate Myosin extraction Coarse grind then added cure and Andouille spices and reground with 200ml water per kg Original recipe off Bradley Forum, but modded to empty my available spices. Spice mix 1/4 c each of Edesnemes and Csemege Paprika 1/4 c Fresh cracked Blk Pepper 20 g Kosher Salt per kg 1 tbs Dried Thyme 3 Tbs Granulated Garlic 1 tbs Old Bay Seasoning 1 tbs Cayenne Pepper 1 tsp Allspice 1 tsp Ground Clove 2 tbs Ground Mustard 3 g cure per kg 1 pkg Dry Onion Soup Mix 1/4 c Dried 3 Onion Mix 2 Bulbs of Garlic 1 tbs Ancho 1/2 cup Red Wine-Nebbiolo 1 tbs File Powder
200 ml water per kg |
|
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
|
|
Sponsored Links | |
Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
Post Options
Thanks(0)
|
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
|
|
Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
Post Options
Thanks(0)
|
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
|
|
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
|
Wow ! These look amazingly scrumptuous .. Thank you for posting.
Have a wonderful day. |
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
Post Options
Thanks(0)
|
Thank you Margi for the kind words The aroma of Garlic is certainly in the air. To cool the sausage quickly from the smoker I plunged each pair of sausages into a very cold extract of garlic and water and Piri Piri oil. Then I let them hot bloom quickly drying the surface resulting in a punch of garlic on the tongue at first bite. A technique I began experimenting with 30 years ago as a young chef |
|
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
|
|
pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
Post Options
Thanks(0)
|
wow, these sound incredible! Thanks for sharing.
|
|
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
|
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
|
Pitrow, Thank you so much for all your wonderful details and for posting. They truly look and sound amazingly incredible .. Unfortunately, urban living does have its drawbacks !! NOT being able to have a Weber or similar brand, is one of them !!! All my best regards. Margi. |
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
These look simply incredible Murray - thank you for sharing the photos and the recipe.
How are you finding turkey as a substitute for pork in sausage, both in terms of flavor and texture? I like my pork sausage, but am not afraid to try new things, if they work well. |
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
Post Options
Thanks(0)
|
Those look great!
|
|
Enjoy The Food!
|
|
Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
Post Options
Thanks(0)
|
If Pork Andouille is a 10 I would rate the Turkey as a 7 in Flavour and a 6 in Texture. Definitely softer even with a coarse grind I am using Turkey because I had to. But as a Turkey sausage I rate it a 8. Perhaps a smidge too high in clove and allspice, but was my first go at this profile. While I often up the clove in pork as it contributes a certain Hamminess, it seems to sit a bit too Up-Front when added to Turkey
|
|
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
|
|
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
Thank you for the observations, Murray - I understand.
Sounds like the best bet is to continue with pork...but! It's not the end of the world at all if it is turkey. |
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
Post Options
Thanks(0)
|
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
|
|
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
Beautiful!
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
Post Reply | |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |