How To make Andouille 2
4 lb Pork (2 lb fat, 2 lb lean)
1 x [usually Boston butt]
1 lb Inner lining of pork stomach
1 x Or largest intestine (chitte
2 ea Cloves of garlic
3 ea Bay leaves
2 ea Large onions
1 T Salt (not iodized)
1 T Pepper
1 t Cayenne pepper
1 t Chili pepper
1/2 t Ground mace
1/2 t Ground cloves
1/2 t Ground allspice
1 T Minced thyme
1 T Minced marjoram
1 T Minced parsley
(you can use an extra pound of pork instead of the tripe.) - 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. From: Ellen Cleary
How To make Andouille 2's Videos
Sausage Pepper and Rice Skillet | Jambalaya Recipe?
Sausage Pepper and Rice Skillet | Jambalaya Recipe - This recipe is just what you've been looking for. It's easy and extremely customizable. With just the addition of Celery and some Cajun Seasoning this could just as well been a Jambalaya. Enjoy this easy Sausage, Pepper and Rice Skillet with the whole fam!
Sausage Pepper and Rice Skillet Ingredients
2 - 3 Chicken Andouille Sausage
1 1/4 cup White Rice
5 tbsp Tomato Paste
1 Yellow Bell Pepper, sliced
1 Red Bell Pepper, sliced
1 medium White Onion, quartered and sliced
2 tsp Olive Oil
4 Garlic Cloves, minced
1/2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
1 1/4 cup Chicken Broth, 33% low sodium works great
1 tsp Paprika
1/2 tsp Cayenne Pepper
Parsley for garnish
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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.
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This video guides the preparation of Creole style SKILLET POTATOES WITH VIDALIA ONION & ANDOUILLE SAUSAGE that are known around these parts as STEWED POTATOES. Perfectly seasoned with Herbs de Provence and black pepper they can make a perfect main dish or side dish.
Give this good luvin from the oven recipe for Creole Skillet Potatoes with Onion & Sausage a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
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2 pounds RUSSET POTATOES
1/2 pound ANDOUILLE SAUSAGE
1 small VIDALIA ONION, sliced
2 tablespoons SALTED BUTTER
2 teaspoon CREOLE SEASONING
3/4 teaspoon TABLE SALT
1 teaspoon HERBS de PROVENCE
1/2 teaspoon CRACKED BLACK PEPPER
1/3 cup WATER
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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Smoked Andouille Sausage on the Pellet Grill | Louisiana Grills Recipe
Learn to master the flavors of Louisiana with this delicious homemade Andouille sausage, smoked on the pellet grill! This sophisticated pork sausage is a versatile recipe and uses complex spice combinations to create aromas and tastes that perfectly represent the wonderfully diverse Creole culinary culture of New Orleans. Try this sausage as is or use it in your favorite Cajun recipe for a heightened flavor experience. For example, Andouille Sausage can be incorporated into gumbo, breakfast hash and sandwich recipes.
Ingredients:
1 tbsp coarse ground black pepper
2 tbsp Garlic, Chopped
1/4 tsp ground mace
2 tsp ground red pepper
1 tbsp Kosher Salt
3 tbsp paprika
5 lbs pork shoulder, cubed
1 tsp Red Pepper Flakes
1 tbsp Sugar
2 tbsp + 2 tsp Tender Meat Cure
1/2 tsp dried Thyme
1/2 cup Water, Cold
Try our Louisiana Smoked Andouille Sausage Recipe:
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Quick & Easy Andouille Sausage Sandwich on the Flattop Griddle | Let’s Go!
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