How To make Andouille(2) Sausage Making

Homemade Andouille Sausage - Perfect for game day!

For the recipe go to

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How to Make Cajun Andouille Sausage

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This is a quick video on how to make Andouille Sausage from start to finish. If you have any questions please let me know.

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We use The Sausage Maker for all our sausage projects (They have a little bit of everything).



This is my recommendation for my absolute favorite thermometers.

• Thermapen Mk4 -

• Magnetic silicone boot for Thermapen -

• DOT Kitchen Temperature Reader -

• Signals (4 Channel Temperature Probe) -

• Extra Big and Loud Kitchen Timer/Alarm -

• Pocket Temp/Humidity Meter:






Smokers by Smokin-it:
Cold Smoke Generator by Smokin-It:
Thermometer (Thermapen Mk4) -

More traditional Andouille Sausage Recipe's: (IF YOU PLAN ON COLD SMOKING YOU NEED TO USE CURE #1 IN YOUR RECIPE)




This recipe is a little wilder and goes deep into the Creole heritage with African roots (my Favorite):
Makes 5# of Sausage (try to use a 30% fat ratio. Boston But works great)
5 Pounds of Boston Butt (fat cap on)
1 Cup of ice cold water
Sugar 3.4 grams
Cure #1 5.7 grams
Salt 38.6 grams
Cayenne 3.4 grams
Pepper Flakes 4 grams
Black Pepper 4 grams
Smoked Paprika 11.4 grams
Minced Garlic 34 grams
Mustard Powder 3 grams
All Spice 1 gram
Clove 2 grams
Ground Bay Leaves 2 grams
Ground Mace 2 grams (if you don't have mace then you can use 4 grams of nutmeg)
Ground Thyme 5.7 grams
Non Fat Powder Milk 45.4 grams

Instructions:

Rinse your natural hog casings (we use 32-34mm) in water (minimum 30 minutes). Change water out frequently and before you use your casings give them a thorough rinse by filling them up with water and draining them out.

Mix seasonings and water together and place in freezer to chill.
Grind your meat and fat together. If you want a more traditional andouille then grind 1/2 your meat & all your fat on the coarsest plate (I use 12mm), then use the stuffing plate (with the blade on) and run the rest of your meat through your grinder. If you don't have a stuffing plate you can course chop the rest of your meat by hand.

Mix your meat with your seasoning/water mix. Mix well till you achieve a tacky and sticky consistency. If you are mixing by hand them make sure to meat is very cold. If you are using a meat mixer or kitchen aid stand mixer this process will only take 6-8 minutes,...

Stuff your meat into your casings and link them up. Prick the sausages with your sausage pricker looking for any unwanted air pockets.

Let hang in room temp to dry for 3 hours (this helps bind the casing) then refrigerate. The next day take the andouille out of the fridge and let it come to room temperature (2 hours)

Cold smoke for 6 hours with your favorite choice of wood (in Louisiana Pecan is a popular choice. You can mix and match as we use pecan and hickory for this recipe.

After 6 hours turn your smoker on and get your temp to 140F and slow cook for 3 hours. After 3 hours slowly raise your temp to 190F and cook till the internal temp of the andouille reaches 155F.

Once your sausage reaches 155F spray it down with water to cool the andouille down. This will prevent the skin from getting wrinkled. After you have thoroughly sprayed with water place in an area to hand for about 3 hours to bloom. This will enhance their color. Once this is done you can place them in a zip lock bag and refrigerate for 24-48 hours.

At this point you are ready to enjoy your sausage. If you want to freeze them then vacuum seal and place them in the freezer (good for 9 months) If you want to keep it in the fridge it will be good for about 1 week to 10 days. Try this in Gumbo, Jambalaya, Red beans and Rice, White Bean Soup, Pizza, with eggs, by itself with some mustard and crackers. Whatever you want. Please let me know if you make this recipe and how it came out!!

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Eric

Quick & Easy Andouille Sausage Sandwich on the Flattop Griddle | Let’s Go!

#shorts #cooking #sandwich

Check out my seasonings & cookbooks below ⬇️

Cajun Andouille Sausage

According to Spuddy Faucheux, “Andouille is a German sausage with a French name.” Spuddy offers a hands-on Cajun Cooking Experience in Vacherie, Louisiana. Participants will learn all about cooking authentic Cajun cuisine in addition to Spuddy sharing his valuable cooking tips, tricks & techniques. FOR MORE INFO:

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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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!