How To make Andouille(2) Sausage Making
4 lb Pork
1 lb Tripe or chitterlings
2 Garlic cloves
3 Bay leaves
2 lg Onions
1 tb Salt (not iodized)
1 tb Pepper
1 ts Cayenne pepper
1 ts Chili pepper
1/2 ts Ground mace
1/2 ts Ground cloves
1/2 ts Ground allspice
1 tb Minced thyme
1 tb Minced marjoram
1 tb Minced parsley
Pork should be approx 2 lbs fat and 2 lbs lean [usually Boston butt] The tripe is the inner lining of pork stomach and chitterlings (largest intestine) may be used instead. You can use an extra pound of pork instead of the tripe/chitterlings. Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at least overnight and then smoke several hours using hickory, hackberry or ash. (Do not use pine.) Throw anything sweet, such as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before lighting. [-=PAM=-] Paul A. Meadows - Concepts In Drug Education Ottawa, Ont K1S 5J6 FAX 613-565-3759 ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article first. Submissions go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Xref: news.demon.co.uk rec.food.recipes:7469 Path: news.demon.co.uk!peernews.demon.co.uk!news.sprintlink.n t!news.clark.n t!ra hul.net!a2i!mack.rt66.com!mack.rt66.com!not-for-mail From: af656@freenet.carleton.ca (Paul A. Meadows) Newsgroups: rec.food.recipes Subject: COLLECTION: Bratwurst Sausage Followup-To: rec.food.cooking Date: 16 Apr 1995 21:37:06 -0600 Organization: Freenet
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How To make Andouille(2) Sausage Making's Videos
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:
Andouille. How To Make Andouille Sausage, From Scratch #SRP
Wonderful, Hot Smoked Andouille Sausage.
An Englishman take on the magnificent southern sausage, Andouille.
quite possibly one of the tastiest sausages on the planet.
Made from scratch using traditional ingredients and methods.
How To: Make Chicken and Sausage Gumbo with Isaac Toups
Chef Isaac Toups, of Toups Meatery, teaches us how to make a New Orleans style chicken and sausage gumbo. Isaac lets us in on the importance of taking it slow and enjoying a beer while cooking, while expertly formulating his savory stew.
Check out the recipe here:
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Make your own Venison ANDOUILLE SAUSAGE - Public Land Meat Co!
Learn how to make your own Andouille Sausage from venison. Josh Soholt goes through it step by step.
Meat Co Merch:
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Pre-made Andouille Seasoning Mix:
How To Make Andouille Sausage
Ron Ross, of My Back Yard, walks you through the steps of making your own tasty Andouille Sausage.
Ingredients List (per 5 lbs):
5 lbs Pork Butt
1 Tbsp Coarse Black Pepper
2 Tbsp Kosher Salt
1 Tbsp Crushed Red Pepper
1 1/2 Tbsp Cayenne Pepper
1/4 tsp Ground Sage
1/4 tsp Ground Thyme
1 Tbsp Paprika
3 Tbsp Fresh Diced/Crushed Garlic
1 tsp Cure #1
Breakfast Sausage Video URL:
Using Natural Sausage Casings Video URL:
May 24, 2011 – New cooking guidelines from the nation’s food-safety agency confirm Pork Checkoff research that shows pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time. The guidelines were announced (then) by the U.S. Department of Agriculture’s Food Safety Inspection Service (FSIS).
Making Cajun & Andouille Sausage | Homemade | AC LEgg Seasonings | Yummy Yummy get in my tummy.
Shows how I make homemade sausage and I walk you through the process leaving tidbits of knowledge and experience along the way. It's really easy to make sausage at home even without a big grinder. To start, you can order a package of seasoning or two. You can ask your supermarket or butcher to grind the pork for you using a 3/16th plate (small holes). In this episode we make a batch of Cajun sausage using AC Legg Fresh Cajun Sausage Seasoning Blend #110 and we make a batch of Andouille sausage using AC Legg Smoked Andouille Sausage seasoning, Blend #163. I the end I do a little taste test.
#grandpacooking #grandpa #sausage #homemade #ACLegg