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Turkey Andouille

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Percebes View Drop Down
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    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

Test patty was delicious so the mix went back to the cooler to meld flavours overnight.

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
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 07 May 2017 at 15:00
Ready for smoking



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Percebes View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 07 May 2017 at 20:43

End is in sight-a Quick Flavour Quench and a hot Bloom and will let them set a day in the smoker to mellow

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2017 at 03:56
Wow ! 

These look amazingly scrumptuous ..

Thank you for posting.    

Have a wonderful day.



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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2017 at 07:44
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

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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2017 at 09:03
wow, these sound incredible! Thanks for sharing. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2017 at 10:41


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.




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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2017 at 12:00
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.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 09 May 2017 at 05:57
   Those look great!  
Enjoy The Food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 09 May 2017 at 06:47
Originally posted by TasunkaWitko TasunkaWitko wrote:

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 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.Wink

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
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 09 May 2017 at 08:23
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.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 09 May 2017 at 09:32
A cross section

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 09 May 2017 at 09:37
Beautiful!
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