How To make Andouille Sausage

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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Brad & His Dad Make Venison Andouille Sausage | It's Alive | Bon Appétit

We’re back with another episode of It’s Alive and this time it’s a family affair as Brad is joined by his dad George to prepare venison andouille sausage. Dad Leone has been making these links Brad’s entire life and now this generation-spanning recipe will be forever enshrined in Brad’s new book “Field Notes For Food Adventure.”

--
Director: Cory Cavin 
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Editor: Christopher Jones
Assistant Editor: Andy Morell
Director of Photography: Kevin Dynia
Camera Operator: David Kaplan
Audio: Jay Miles
Culinary Producer: Mallary Santucci
Production Assistant: Alex Mitchell
Post Production Supervisor: Stephanie Cardone
Associate Director, Post Production: Nicole Berg

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How to Make Cajun Mac and Cheese with Andouille Sausage | Ray Mack's Kitchen and Grill

Try this Cajun Mac and Cheese with Andouille Sausage recipe, or you con make your own way...IT'S SO GOOD.

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Homemade Smoked Andouille Sausage

Let me show you how to make some homemade smoked andouille sausage. Making it at home is simple and I used the Sausage Maker company's seasoning mix. If you've never made andouille, then you are in for a treat.

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00:00 Introduction
02:03 Prepare Pork and Put in Freezer
04:20 Grind up the Meat
05:10 Mix in the Seasonings
06:47 Stuff the Casings
08:31 Vacuum Seal for Freezing
09:59 Pecan Smoking Andouille on the Grill
10:46 Closing

EASY Red Rice & Sausage - Southern Red Rice with Andouille Sausage

Are you craving a delicious southern red rice and sausage recipe? Let us show you how to make this easy red rice and sausage recipe. You will love the flavor with Smoked Andouille Sausage. You can also add red beans and make the traditional red beans and rice.
Original Air day Sept 2017
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Ingredients:
5 Strips Bacon (diced)
1 Cup White Onions (diced)
1 Cup Celery (diced)
1 Cup Green Bell Pepper (diced)
2 Cups White Long Grain Rice
4 1/4 Cups Water
1 Tsp. Salt (divided)
2 15oz. Cans Tomato Sauce
1 15oz. Can Diced Tomatoes
1 Tbsp. Black Pepper
13.5 oz. Package Andouille Sausage

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