Andouille, with some simplifications
5 pounds pork shoulder. Cube, season, mix and let stand overnight refrigerated. I'm using some pink cure in this mix which offers some perqs I'll discuss later. I also used a dry smoke seasoning since I wouldn't be smoking this batch.
Grind. Here I'm using the Kitchen Aid attachment to my stand mixer. Yes, I like orange things so there's a square orange bowl above and a round one here.
Test for seasoning by cooking a little bit. Adjust as needed. This was pretty spot on.
Beat with the paddle on your standing mixer. This activates the myosin in the meat to help it stick together. The nitrates and nitrates in pink curing salt also helps the binding by making the proteins 'stickier'. They denature a bit and stretch out providing more surface area to bind with. You'll likely have to do this in batches.
A comparison of beaten forcemeat and unbeaten forcemeat, beaten above.
Rather than stuffing into skins, I'll use some cling film to shape these. There are a few ways to do this. You could use a pastry bag and pipe out nice length of forcemeat. I usually just lay out about 3 feet of film, and start laying out some lumps of sausage on it. Then I'll fold over the plastic and form and stretch it into shape. This usually requires some un-rolling and re-rolling of the first layer of film. Work it until it's even and somewhat thinner than you want the final product. They plump up as you tie them off.
Make sure you leave some room at the ends for the sausage to move into as you tie off lengths of sausage from the center.
Roll it up firmly and start tying it from the center. Poke any visible air bubbles with a clean needle or pin. With this method of sausage, that's more cosmetic than a health concern. The sausage will shift towards the ends with each section you tie off.
Here it is. Not perfectly even links, but good enough for home use.
Set up a large pot for poaching. This is a 12 quart pot with about 8 quarts of water in it at a boil. Adding the sausage will knock the temp down quickly enough. And then I'll adjust the heat from there.
I set a plate on top to keep the sausage submerged to ensure they cooked evenly. Cook to 160 internal temperature.
Lift them out, cut them free. Discard the strings and cling film. There will be some liquid that seeped in to the wrap and some that rendered out. In any case, it's well flavored and you should consider keeping it for cooking other dishes. If's free andouille stock as it were.That's why I'm cutting them free on a rimmed baking sheet. Maybe use it in some rice, or beans, or a soup for example. They're not as pretty as a sausage in skin, but they're easy for most anyone to make.
Brown one up so everyone can have a sample of the goodness.
Also cut them the long way in 1/4 inch strips and use them in sandwiches. Yum
This sausage freezes well.