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
Traditional Andouille sausage #2
This video will show you how to make a traditional style smoked Andouille sausage. Andouille sausage is basically a spicy coarse chopped smoked sausage with very little ingredients. The key words here is COARSE CHOPPED. Most Andouille in the stores are fine ground and have all kinds of spices in them. This is not Andouille sausage. Andouille should be 1/2 inch or larger in grind size and lots of old timers still hand chop the meat. It should be more like ham in a casing when you are done smoking it.
Beginner Guide to Homemade Andouille Sausage #cajun #andouille #homemadesausage
Hello Frac Crew!
Exciting things are happening here at Frac Daddy BBQ. We constantly try to improve the quality of our videos. We are so excited to finally put out a video using our new camera from Grill Sergeant!
Anyway, about this sausage! Thanks to PS Seasonings you can have all of the powerful flavors of Andouille Sausage. It’s so simple to purchase the seasoning and add it to your pork. Check then out here:
Use Code FRACDADDYBBQ at checkout for a discount
I really hope that you try to make this sausage! You don’t have to be a pro to do it. Leave me a comment below and let me know what you think.
Huge shout out to Chef Johnny from Texas Style Cuisine for letting me use his stuffer from MEAT! Here is his link to the stuffer:
Here is Chef Johnny’s Channel
#Louisiana #gumbo #pork #homemade #cajunfood #cajundishes #southernrecipes #sausage #neworleansfood #cajuncuisine
Andouille smoked Sausage and shrimp poboys |Zatarains
#ad Sausage and shrimp poboys with Zatarains andouille smoked sausage @zatarains
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The andouille smoked sausage is made with 100% percent pork, it’s fully cooked all you gotta do is reheat it up. level up the poboys with these delicious sausages
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You can pick them up at Kroger, Walmart or Food lion stores nationwide
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
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
How to make Andouille Sausage Recipe
Click THIS LINK to see a video on How to make Andouille Sausage recipe. The recipe is in the description.
PLEASE Check out my other videos. Great food to make!!!
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Andouille Recipe
5 lbs pork shoulder (butt) about 75-80% lean. Add pork fat if necessary.
10 tablespoons crushed and chopped fresh garlic
3 tablespoons medium grind black pepper
3 tablespoons kosher salt
4 teaspoons crushed red pepper flakes
1 tablespoon cayenne pepper
1 tablespoon dried thyme
1 cup ice water
1 teaspoon Prague powder or Instacure #1
1. Trim and cut the pork into 1 inch cubes and run it through the coarse plate of your meat grinder. If you need to grind added pork fat, you'll find it easier if you first cut it into cubes and then refrigerate it for about half an hour to firm it up.
2. Combine the spices and cure in a small container and mix with the 1 cup of ice water.
3. Pour the spice, cure and water combination into the ground meat and mix thoroughly for at least 2 minutes. With a highly spiced recipe like this one, it's important to make sure you don't leave any pockets of concentrated pepper so use your hands for mixing to assure even distribution.
4. Stuff the meat and spice mixture into 35-38 mm pork casings or small beef rounds. Collagen casing will also work if you can find them large enough and tough enough to handle the smoking process.
5. Prepare your andouille sausage links for the smoker, and then apply the smoke.
True andouille is heavily smoked, more so than many other sausages. I find that it takes a good 4-6 pans of wood chips to get the job done right in my current sausage smoker.
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Thanks for watching!!!
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