Hey all, we just got done harvesting our turkeys this year and wanted to try making andouille sausage from our own home grown turkeys. I know that the fat content has to be higher, but I was wondering if anyone has done this yet or had any tips? I have cold phosphate, sure gel, and carrot fiber on hand; As well as Walton’s andouille seasoning mix. Any help would be greatly appreciated. Thanks

We would ideally like to keep It leaner, but we are not opposed to adding fat. If we mixed with 50% shoulder and we left skin on during grind. I’m using 2.5lbs turkey + 2lbs pork shoulder + 0.5lbs shrimp. Does this sound like the fat content will be high enough?

Jonathon We would ideally like to keep It leaner, but we are not opposed to adding fat. If we mixed with 50% shoulder and we left skin on during grind. I’m using 2.5lbs turkey + 2lbs pork shoulder + 0.5lbs shrimp. Does this sound like the fat content will be high enough?

Can get my sausage to budge. It has been stuck at 145 I keep checking every half hour, but it still holding 145. A few of them finished before the others and the rest are stuck. I’m finishing at 180. Is it possible they finished with the rest, and I’m over cooking them, because I see oils leeching out of them…?