How To make Andouille Sausage
10 POUNDS BONELESS PORK BUTTS
3 TBLS SALT
2 TBLS CRACKED RED PEPPER
2 TBLS CAYENNE PEPPER
2 TSP GROUND GARLIC
2 TSP ONION POWDER
1/2 CUP PAPRIKA
1/2 OUNCE CURE (MORTON TENDER QUICK IS OK)
2 CUPS DRY MILK (NOT QUICK DISSOLVING) OR SOY PRO
1 QUART WATER
CUT MEAT INTO SMALL PIECES AND MIX WITH THE DRY MILK OR SOY POWDER
BOTH ARE TASTELESS AND THEIR PRIMARY PURPOSE IS TO KEEP THE SAUSAGE JUICY. PLACE THE REST OF THE SPICES IN A CONTAINER AND ADD 1 QUART OF COLD WATER,MIX WELL,POUR OVER MEAT AND REALLY MIX THOROUGHLY. PUT through A GRINDER WITH 1/2 INCH HOLES IN THE GRINDER PLATE IN COMBINATION WITH A SAUSAGE STUFFER TUBE. USE SMALL INTESTINE CASINGS AND MAKE THE INDIVIDUAL SAUSAGES ABOUT 10 INCHES LONG EITHER TWISTING OR TYING THE 10 INCH LENGTHS
. HANG ON A RACK AND DRY ABOUT 1 HOUR, HANG IN SMOKER, GRADUALLY brING TEMPERATURE TO BETWEEN 160 AND 180 DEGREES SMOKING MAY REQUIRE 6 OR 8 HOURS BE PATIENT
APPLY HEAVY SMOKE UNTIL INTERNAL TEMPERATURE OF SAUSAGE IS 152 DEGREES. REMOVE AND PLACE IN ICE WATER UNTIL TEMP DROPS TO 110 DEGREES. HANG SAUSAGE AT ROOM TEMP FOR ABOUT 1 HOUR UNTIL A NICE BLOOM DEVELOPS (COLOUR) COOL OVER NIGHT IN THE FRIG. BEFORE EATING.
HIGHLY SEASONED--EXCELLENT TO SEASON VEGETABLES AND FOR ADDING TO STUFFINGS OF VARIOUS KINDS. DO NOT ALLOW SMOKER TO GET OVER 180 DEGREES SINCE YOU ARE NOT COOKING ,YOU ARE SMOKING. I KEEP THESE SAUSAGES IN OUR DEEP FREEZE ALL THE TIME
How To make Andouille Sausage's Videos
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
Andouille Sausage Hash - Great For Sunday Brunch
A simple mix of six ingredients yields a tasty Andouille Sausage Hash with some Louisiana flare. A splash or two of Tabasco didn't hurt, either.
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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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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).
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
How to make Louisiana Chicken and Andouille Sausage Stew
New Orleans native Charlie Andrews demonstrates on how to make Louisiana Chicken and Andouille Sausage stew. This is basically a thick and rick Chicken stew with Andouille Smoked sausage in it. This recipe calls for about 8 to 10 servings and it is delicious. Hope you all with give this classic Louisiana stew a try.
Direct recipe link
Tony Chachere's Creole Seasoning
Chef Paul Prudhomme's Seasonings
Garlic Bread Recipe video
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