How To make Andouille
1 1/2 ea Yards large sausage casing,
1 x About 2-3 inches wide
4 lb Lean fresh pork
2 lb Pork fat
3 1/3 T Finely minced garlic
2 T Salt
1/2 t Freshly ground black pepper
1/8 t Cayenne
1/8 t Chili powder
1/8 t Mace
1/8 t Allspice
1/2 t Dried thyme
1 T Paprika
1/4 t Ground bay leaf
1/4 t Sage 5
1 x Colgin's liquid hickory smok
Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots fo garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles from New Orleans that calls itself the Andouille Capital of the World. (about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick) Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed. Cut into 3 yard lengths, then place the narrow end of the sausage stuffer in one end of the casing. Place the wide end of the stuffer up against the sink faucet and run cold water through the inside of the casing to remove any salt. (Roll up the casing you do not intend to use; put about 2 inches of coarse salt in a large jar, place the rolled up casing on it, then fill the rest of the jar with salt. Close tightly and refrigerate for later use.) Cut the meat and fat into chunks about 1/2 inch across and pass once through the coarse blade of the meat grinder. Combine the pork with the remaining ingredients in a large bowl and mix well with a wooden spoon. Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in each piece of casing about 2 inches from one end. Fit the open end over the tip of the sausage stuffer and slide it to about 1 inch from the wide end. Push the rest of the casing onto the stuffer until the top touches the knot. (The casing will look like accordian folds on the stuffer.) Fit the stuffer onto the meat grinder as directed on the instructions that come with the machine, or hold the wide end of the stuffer against or over the opeoning by hand. Fill the hopper with stuffing. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel,
smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself. Repeat until all the stuffing is used up. To cook, slice the andouille 1/2 inch thick and grill in a hot skillet with no water for about 12 minutes on each side, until brown and crisp at the edges. From: Ellen Cleary
How To make Andouille's Videos
Homemade Andouille Sausage Recipe • A Louisiana Classic! - Episode #228
Bonjour my friends! In this episode I'll show you how to make my Homemade Andouille Sausage recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
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This video guides the preparation of Creole style SKILLET POTATOES WITH VIDALIA ONION & ANDOUILLE SAUSAGE that are known around these parts as STEWED POTATOES. Perfectly seasoned with Herbs de Provence and black pepper they can make a perfect main dish or side dish.
Give this good luvin from the oven recipe for Creole Skillet Potatoes with Onion & Sausage a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
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2 pounds RUSSET POTATOES
1/2 pound ANDOUILLE SAUSAGE
1 small VIDALIA ONION, sliced
2 tablespoons SALTED BUTTER
2 teaspoon CREOLE SEASONING
3/4 teaspoon TABLE SALT
1 teaspoon HERBS de PROVENCE
1/2 teaspoon CRACKED BLACK PEPPER
1/3 cup WATER
Cajun Chicken Pasta With Andouille Sausage
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1 Chicken Breast
Andouille Sausage
8oz Penne Pasta
Cajun Seasoning
1 & 1/2 Cup Heavy Cream
1 Tbsp Minced Garlic
1 Onion
Bell Pepper
Salt & Pepper To Taste
Olive Oil
I’m Keeping THIS Technique Around! | Chuds BBQ
In this video I show you how to cold smoke some Andouille sausage with some fun techniques, and some studded pork belly. Perfectly balanced, with a little bit of spice. I know it takes a long time to make this kind of sausage, but I highly recommend giving this a try
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Andouille:
4lbs Pork Butt
1lbs pork belly
45g salt
6g pink salt
50g garlic
8g Black Pepper
10g Cayenne
10g Paprika
6g Celery seed
6g Mustard
5g Thyme
2g Oregano
90g milk
►Full list of things I use and recommend:
_________________________________________
Pots & Pans
_________________________________________
►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
_________________________________________
►8 Chef’s Knife
►6 Nikiri
►Boning Knife
►Bone Saw
Meat Processing
_________________________________________
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
_________________________________________
►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
_________________________________________
►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
_________________________________________
►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
_________________________________________
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
_________________________________________
►Camera
►Camera Lens
►Tripod
►Drone
Smoked Andouille Sausage Made Easy
If you are like me, Cajun cuisine is considered to be some of my favourite meals but there is definitely one item that really sticks out for me in this culinary dream food it is smoked Andouille sausage. Smoked Andouille Sausage is one of the most flavourful sausage in the world and its origin as stated by The Spruce Eats found here at this link is
Andouille is a mainstay of Cajun cuisine, which traces its roots to the Arcadians, Canadian immigrants of French origin, and also Creole, which represents a highly eclectic mix of French, Spanish, German, West African, Caribbean, and Native American influences.
What is even better is when you make it from scratch at home it gives you an incredible sense of satisfaction that not only you've created an awesome sausage but you've become part of a unique and remarkable piece of history where you've created amazing Cajun dishes using simple ingredients.
It is not a complicated sausage to make bust best of all it can be used in many dishes to add a unique flavour and an incredible taste to simple but some of the most delicious meals you've ever tasted.
Follow us along as we take you into our journey in creating our smoked Andouille sausage and best of all we've made it easy.
RECIPE
INGREDIENTS
5 lbs pork shoulder
8 feet of hog casings
1 diced onion (well diced into very small pieces)
2 tbs kosher salt
3 tbs of finely chopped garlic
1 tsp mustard powder
2 tbs sweet paprika
25 grams of oatmeal (chop in food processor to form almost a powder)
1/2 tsp clove powder
1/4 tsp mace
1/4 tsp allspice
3 tsp cayenne pepper
2 tsp dry thyme
1 tsp Instacure # 1
1/2 cup red wine
DIRECTIONS
cut your pork shoulder into small chunks
once chunked put your meat in the freezer for about 1 hour to firm up the pieces
once meat is ready run it through your meat grinder using a 1/2 die if you have one. If you do not have one use your largest die. In the video we've used a 1/4 die
once all meat has been ground in a large bowl mix it real well with all of the spices. Please take your time to mix it very well.
leave your mixture in the refrigerator overnight.
the next day stuff your mix in your prepared hog casings (rinse each casing with running water and then leave them in cold water for at least 1 hour)
we've left them in the refrigerator overnight since it is a fairly long smoking process and at the time we were ready to smoke it was later in the day and it would have cooked well into the late hours of the night.
prepare your smoker and set them temp to 120ºF vents wide opened and no smoke. At this point we want to dry the casings so that smoke will adhere to it.
put your links in the smoker and dry for 1 hour. add time if necessary to assure that the casing are dry to the touch
with the temperature still set at 120ºF add a water pan to our smoker and start adding smoke using your favourite wood chips
smoke your links tat that temperature for 1 hour
increase the smoker temp to 145ºF and smoke for 30 minutes
increase your smoker temp to 165ºF and smoke for 30 minutes
make sure your water pan is always full of water
and finally increase your smoker temp to 185ºF and smoke your links until they reach an internal temp of 160ºF
once internal temp has been reached remove links from the smoke and immediately submerged them in ice cold water for at least 15 minutes to stop the cooking process.
once cooled down remove from water and pat them dry.
we've left ours in the refrigerator overnight before tasting them but you don't have too
ENJOY!!!!
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#andouillesausage #cajuncooking #jambalaya
Andouille Sausage: Start to Finish
This spicy smoked sausage is great on it's own and perfect for your jambalaya, pot of beans or your next crawfish boil. #sausage #Cajun #crawfishboil
Ingredients:
10 lbs(4.5kg) fatty pork
90g plain salt
50g fresh garlic
20-50g cayenne pepper
30g black pepper
10g thyme
11g pink cure #100
120g nonfat powdered milk
400ml dry white wine
0:00 Intro
0:38 Spices
3:51 Meat and Grinding
5:07 Mixing
7:35 Stuffing the Sausage
11:06 Hanging and Smoking
12:47 Poaching
14:30 Taste Test
Music:
epidemicsound.com