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
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:
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
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.”
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Director: Cory Cavin
Producer: Parisa Kosari
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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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
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.
Johnsonville New Orleans Andouille Recipe Smoked Sausage Review #foodreview
Johnsonville New Orleans Andouille Recipe Smoked Sausage Review
This is a food review video of the Johnsonville Andouille Sausage.
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.