How To make Andouille Sausage~ Homemade
1 1/2 Yards large sausage casing,
-approximately (about 2-3 -inches wide) 4 lb Lean fresh pork
2 lb Pork fat
3 1/3 tb Finely minced garlic
2 tb Salt
1/2 ts Freshly ground black pepper
1/8 ts Cayenne
1/8 ts Chili powder
1/8 ts Mace
1/8 ts Allspice
1/2 ts Dried thyme
1 tb Paprika
1/4 ts Ground bay leaf
1/4 ts Sage
5 ts Colgin's liquid hickory
-smoke Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of 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: Sharon Stevens Date: 25 Apr 94 From: Dale Shipp Date: 06-27-96
How To make Andouille Sausage~ Homemade's Videos
How to Make Cajun Andouille Sausage
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This is a quick video on how to make Andouille Sausage from start to finish. If you have any questions please let me know.
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We use The Sausage Maker for all our sausage projects (They have a little bit of everything).
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Thermometer (Thermapen Mk4) -
More traditional Andouille Sausage Recipe's: (IF YOU PLAN ON COLD SMOKING YOU NEED TO USE CURE #1 IN YOUR RECIPE)
This recipe is a little wilder and goes deep into the Creole heritage with African roots (my Favorite):
Makes 5# of Sausage (try to use a 30% fat ratio. Boston But works great)
5 Pounds of Boston Butt (fat cap on)
1 Cup of ice cold water
Sugar 3.4 grams
Cure #1 5.7 grams
Salt 38.6 grams
Cayenne 3.4 grams
Pepper Flakes 4 grams
Black Pepper 4 grams
Smoked Paprika 11.4 grams
Minced Garlic 34 grams
Mustard Powder 3 grams
All Spice 1 gram
Clove 2 grams
Ground Bay Leaves 2 grams
Ground Mace 2 grams (if you don't have mace then you can use 4 grams of nutmeg)
Ground Thyme 5.7 grams
Non Fat Powder Milk 45.4 grams
Instructions:
Rinse your natural hog casings (we use 32-34mm) in water (minimum 30 minutes). Change water out frequently and before you use your casings give them a thorough rinse by filling them up with water and draining them out.
Mix seasonings and water together and place in freezer to chill.
Grind your meat and fat together. If you want a more traditional andouille then grind 1/2 your meat & all your fat on the coarsest plate (I use 12mm), then use the stuffing plate (with the blade on) and run the rest of your meat through your grinder. If you don't have a stuffing plate you can course chop the rest of your meat by hand.
Mix your meat with your seasoning/water mix. Mix well till you achieve a tacky and sticky consistency. If you are mixing by hand them make sure to meat is very cold. If you are using a meat mixer or kitchen aid stand mixer this process will only take 6-8 minutes,...
Stuff your meat into your casings and link them up. Prick the sausages with your sausage pricker looking for any unwanted air pockets.
Let hang in room temp to dry for 3 hours (this helps bind the casing) then refrigerate. The next day take the andouille out of the fridge and let it come to room temperature (2 hours)
Cold smoke for 6 hours with your favorite choice of wood (in Louisiana Pecan is a popular choice. You can mix and match as we use pecan and hickory for this recipe.
After 6 hours turn your smoker on and get your temp to 140F and slow cook for 3 hours. After 3 hours slowly raise your temp to 190F and cook till the internal temp of the andouille reaches 155F.
Once your sausage reaches 155F spray it down with water to cool the andouille down. This will prevent the skin from getting wrinkled. After you have thoroughly sprayed with water place in an area to hand for about 3 hours to bloom. This will enhance their color. Once this is done you can place them in a zip lock bag and refrigerate for 24-48 hours.
At this point you are ready to enjoy your sausage. If you want to freeze them then vacuum seal and place them in the freezer (good for 9 months) If you want to keep it in the fridge it will be good for about 1 week to 10 days. Try this in Gumbo, Jambalaya, Red beans and Rice, White Bean Soup, Pizza, with eggs, by itself with some mustard and crackers. Whatever you want. Please let me know if you make this recipe and how it came out!!
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Eric
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
I’m Keeping THIS Technique Around! | Chuds BBQ
In this video I show you how to cold smoke some Andouille sausage with some fun techniques, and some studded pork belly. Perfectly balanced, with a little bit of spice. I know it takes a long time to make this kind of sausage, but I highly recommend giving this a try
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Andouille:
4lbs Pork Butt
1lbs pork belly
45g salt
6g pink salt
50g garlic
8g Black Pepper
10g Cayenne
10g Paprika
6g Celery seed
6g Mustard
5g Thyme
2g Oregano
90g milk
►Full list of things I use and recommend:
_________________________________________
Pots & Pans
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►Made In Wok
Knives
_________________________________________
►8 Chef’s Knife
►6 Nikiri
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►Bone Saw
Meat Processing
_________________________________________
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Ingredients
_________________________________________
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Small Cooking Tools
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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
Episode 264: Cajun Dirty Rice | Dirty Rice with Andouille Sausage
#dirtyrice #cajundirtyrice #mardigras2019 #cajunfood #ellenshomemadedelights #cajun #rice
Hello and Happy Mardi Gras My Friends!
Today I am making a delicious, simple, and flavorful Louisiana Staple, Dirty Rice! This dish is so yummy and with Andouille Sausage, Amazing!! This makes a great One Pot Meal or Side Dish!!
Ellen’s Cajun/Creole Recipe Playlist:
2 cups long grain white rice, washed
4 cups original chicken stock
Pinch Salt
2 tbsp canola or vegetable oil
1 pound andouille sausage, sliced
1 onion, chopped
1 celery stalk, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 cup original chicken stock
Kosher salt and black pepper, to taste
1/2 tsp ground thyme
1 bay leaf
1/4 tsp garlic powder
1/4 tsp cayenne pepper
Chopped green onions, for garnish
Dried parsley flakes, for garnish, optional
In a large pot on high heat, add chicken stock, salt, and rice to a boil. Then turn the heat down to low and let the rice simmer for 20 minutes until all the liquid absorbs.
In another large pot on medium heat, add oil and bring it to temperature. Then add andouille sausage and cook until brown about 7 minutes. Then add trinity (onion, celery, bell pepper), garlic, seasonings and chicken stock. Cook until some of the liquid reduced for about 5-7 minutes. Remove from heat and add rice to the sausage mixture and stir until well incorporated (taste for more Salt). Pour Dirty Rice into a bowl, garnish with green onions and/or parsley flakes and enjoy.
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Homemade Smoked Andouille Sausage
Let me show you how to make some homemade smoked andouille sausage. Making it at home is simple and I used the Sausage Maker company's seasoning mix. If you've never made andouille, then you are in for a treat.
Louisiana Simple Living Merchandise:
#andouille #thesausagemaker #sausage #cajunfood
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00:00 Introduction
02:03 Prepare Pork and Put in Freezer
04:20 Grind up the Meat
05:10 Mix in the Seasonings
06:47 Stuff the Casings
08:31 Vacuum Seal for Freezing
09:59 Pecan Smoking Andouille on the Grill
10:46 Closing