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Jacobs Andouille sausage casings
Posted on 11/4/18 at 7:01 pm
Posted on 11/4/18 at 7:01 pm
Does anyone know what kind of sausage casings Jacob's use to make their andouille? I heard it was a beef casing.
3
Posted on 11/4/18 at 7:04 pm to Tampa Tiger
If it's natural, I think is has to be. Pork is too small for the diameter of Andouille.
Posted on 11/4/18 at 7:08 pm to r3lay3r
The texture is almost like paper when it is peeled off.
Posted on 11/4/18 at 9:21 pm to Tampa Tiger
quote:That would be collagen casing.
The texture is almost like paper when it is peeled off.
Posted on 11/4/18 at 9:22 pm to Tampa Tiger
quote:
The texture is almost like paper when it is peeled off.
I've not bought Jacob's, but have bought a good bit of andouille from Bailey's and if Jacob's casing peels off like paper, it is probably a synthetic casing, which is what Bailey's uses. That stuff needs to be removed prior to using it for cooking.
Posted on 11/5/18 at 6:08 am to Tampa Tiger
quote:
I heard it was a beef casing.
You are basically correct. They are "beef middles".
Posted on 11/5/18 at 4:27 pm to Cajunate
Wayne Jacobs uses beef middles...unless they've changed. They used to sell them as well, beef middles, so you wouldn't have to buy a hank. But they said the Gov't made them stop.
I'm going to make some soon using summer sausage casings.
I'm going to make some soon using summer sausage casings.
Posted on 11/5/18 at 5:12 pm to unclejhim
I always peel he casings from Wayne Jacob's Andouille prior to use. They recommend it.
Posted on 11/5/18 at 6:55 pm to Stadium Rat
I am leaning toward collagen casings because of the texture. Does anyone have a good andouille recipes?
Posted on 11/6/18 at 5:47 am to Tampa Tiger
I have the recipe from Wayne Jacobs. I'll try to find it (we're moving so lots of things packed up).
This post was edited on 11/6/18 at 5:54 am
Posted on 11/6/18 at 5:57 am to unclejhim
Do you know what size casings they use? Thanks in advance for the recipe that would be great.
Posted on 11/6/18 at 3:09 pm to Tampa Tiger
OOPS...It's not Jacob's recipe but it looks like it should work. It's the one I will try once I get moved. Search the "Nola Cuisine" website. They have a great article there re: Andouille and Wayne Jacobs as well as others in Laplace.
Beef middles are 2-2.5" so any casing near that should work.
Good luck, have fun and report back.
Beef middles are 2-2.5" so any casing near that should work.
Good luck, have fun and report back.
Posted on 11/6/18 at 4:43 pm to unclejhim
Thank you sir
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