How To make Chaurice(4) (Creole Pork Sausage Making)

Making a Roasted Turducken Sausage

Today we are making a Roasted Turducken Sausage.

You can find a printable recipe for this Turducken Sausage here:

Knives Used in this Video (get 10% off automatically):
Dalstrong Chef's Knife (Frost Fire Series):
Dalstrong Boning Knife (Crusader Series):



Items used in this video:
Kitchen Boss Immersion Circulator:
Kitchen Boss Vacuum Sealer:
Thermapen MK4:
Sausage Stuffing Horn Cleaners:
#12 Grinder:
Kitchen Aid 7 qt Stand Mixer:
20# Electric Sausage Stuffer:
100mm (4 inch) sausage casings:
Custom Cutting Board: (use discount code 2GUYS15 at check out for 15% off ????)


If you would like to support our work you can do so in several ways:
1. Like, Subscribe, and share this video
2. Use our amazon link to get to amazon to make your purchases:
3. You can help support our channel through PayPal:
4. Patreon (where you get all sorts of cool discounts from companies your most likely already buying from:


Companies we use for our projects:
Dalstron Knives:
Sausage Maker:
Hailey Homes Custom Cutting Boards:
Thermaworks:
New England Cheese Making Supply Company:


If you need anything from Amazon you can help us out by using this link to get there:

Here are a few more things we use in our projects:

AMAZON LINKS:
Ph Meter by Apera Instruments:
Heavy Duty Vac Sealer:
Smokin-It Bella's Cold Smoke Generator
Meat Slicer:
Vitamix 750 Heritage Pro Model
Edge Pro Professional knife sharpening Kit #3
Iwatani Professional Chef Torch
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
Kitchen BossSous Vide:
Commercial grade Sous Vide:
Chamber Vacuum Sealer
Butcher Twine & Dispenser:
Robot Coupe Food Processor (high end):
Hobart Edge Deli Slicer (high end):

EQUIPMENT LINKS
Small accurate Scale for spices:
Large Capacity Scale:
1.5hp #22 Meat Grinder:
#12 Economical Meat Grinder:
5# sausage stuffer:
20# Electric Sausage Stuffer:
Stainless Steel Dutch Cheese Press:
33# capacity scale:
Hand heald vac sealer:
Heavy Duty Vac Sealer:
Thermapen Mk4 -
DOT Kitchen Temperature Reader -
Signals (4 Channel Temperature Probe) -
Extra Big and Loud Kitchen Timer/Alarm -


Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric

(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

Chaurice Sausage - recipe by Chef John Folse

Chaurice Sausage - recipe by Chef John Folse

Chaurice is a spicy pork sausage used in Creole cooking. It can be fried in boiling lard or oil for a hearty breakfast or used in Jambalaya, smothered cabbage or even Leah Chase's famous Gumbo des Herbes. It can be made into links or patties.

Check out more New Orleans and River Parish Recipes and history by going to riverparishcajunreview.com and subscribe to this YouTube page to be informed when new content is added.

Song - Down In Old New Orleans by The Original Dixieland Band (1917).

Thanks for watching.

Spicy Cajun Sausage Skillet

Hello Friends, welcome back to My Kitchen! My Rules! Who loves Cajun Spice? Well, you’ve come to the right place because we are cooking Spicy Cajun Sausage Skillet tonight! Another easy 20-minute meal loaded with Texas Pete cajun flavor, Neese’s sausage, bell peppers, and onion. This is also a low carb, keto-friendly meal.

If you decide to give this recipe a try, let me know how it turns out and send me a picture!⁣⁣
⁣
⁣Download my #recipe at: ⁣⁣
leighbrown.com/post/spicy-cajun-sausage-skillet

#cookingshow #cajun #southernway

???? ???????????????????????????????? ???????????? ???????????? ???????? ???????? ????????????????????????????????????????
Learn more about me @

⚖️???????????????????????????????? ???????????????? ???????????????????????? ???????????????????????? ????????????®
► Learn more @
► Join the Conversation @

????️ ???????????????????? ???????????? ???????? ???????????????????????????????????????? ????????????????????????????
Shatter the HGTV-induced veneer of real estate, and celebrate the challenges of working in this wild, wacky business.
►

???? ???????????????? ???????? ????????????????????
► The Seven Deadly Sins of Sales:
► Outrageous Authenticity:

???? ???????????????? ???????????????? ???????????????????????????????????? ???????????????????? ????????????????
►

???? ???????????????????????????? ???????????????? ????????
► Office # — (704) 507-5500
► FB —
► TW —

Cajun Smoked Andouille Salami (Crazy Salami Series)

Welcome back to my channel. Today we make Cajun Smoked Andouille Salami!!! This new product was a concept that turned out amazing. Be sure to stick around to the end to see the final product and our tasting..

If you would like to support our work visit us at Patreon:

Also be Sure to check out our Amazon Store front to see all the things we use:



Recipe:
80% Pork meat lean
20% Back Fat
2.5% Salt
.2% sugar
.1% dextrose
.25% cure #2
.08% ground bay leaf
.15% Cayenne Pepper
.18% pepper flakes
.18% black pepper
.25% Thyme ground
.5% smoked paprika
1.5% minced garlic
2% non fat milk powder
.13% file (optional)
.08% mace ground into a powder (can substitute for nutmeg)
.13% mustard powder
.04% All spice
.08% clove powder
.022% BLC-007 Starter Culture

Grind chilled pork and fat through the 6mm plate. Let chill before mixing (you want the temp of the meat to be around 35F.

Prepare the seasonings and set aside.
Prepare the starter culture and set aside. Mix 2 Tablespoons of distilled water for every 5 pounds of meat. Add your culture by weight. Let hydrate for 30 minutes.

Prepare the Mold and set aside. You only need 1/4 teaspoon in 1/2 cup of luke warm water.

Mix the chilled meat, seasonings, and culture together till the mince is tacky and looks like it's fuzzy.

Stuff your mince into a salami casing (I use 76mm) making sure there are no air pockets. Record your weight, prick salami, and brush with mold 600

Cold smoke for 4-6 hours with pecan or mesquite wood

Ferment your salami in a controlled environment. I like 68F with 86% humidity for 30 - 36 hours (these parameters are for this culture, other culture require different parameters).

Test the pH at 30 hours to see where you are at. You are aiming for a ph between 5.1 and 5.3.

Once you have reached your target pH place your salami in your drying chamber at 55F with 80% Humidity. Let it dry in this chamber for 2-3 months. Once it reaches the desired weight loss take it out of the chamber and it is ready to eat..

(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

Apera Ph Meter (PH60S-Z):
Vitamix 750 Heratige Pro Model
Vacmaster Vacuum Sealer
Chef's Knife Yaxell Gou 8inch
Wusthof Boning Knife
Edge Pro Professional knife sharpening Kit #3
Iwatani Professional Chef Torch
Anova Sous Vide (For home use):
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 2200
TaoTronics Humidifier
Meat Grinder We use the #22
Small Sausage Stuffer 5#




We use The Sausage Maker for most of our projects. They carry products for making sausage, fermentation, making cheese, and all sorts of cool stuff. You can check them out here:

Casings:

Cures and Binders:

Stuffers:

Grinders:

DIY Home Kits:





My Absolute favorite thermometers:

• Thermapen Mk4 -

• DOT Kitchen Temperature Reader -

• Signals (4 Channel Temperature Probe) -

• Extra Big and Loud Kitchen Timer/Alarm -

• Pocket Temp/Humidity Meter:





Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.

Eric

Leah Chase's Gumbo z'Herbes recipe

Every Holy Thursday since the early 1950s, just about seven decades, Leah Chase has stirred up a gumbo z’herbes like none other. I must have been one of the lucky people who were represented in making a new friend for every green added to her huge pot. That adds up to a whole big bunch of friends for Miss Leah.

Get the recipe here:

Homemade Tuscan Sausages

These sausages intrigued me because one of the ingredients is sun-dried tomatoes. I made my sausages mild, but you can make them spicy by adding cayenne and/or red pepper flakes.

See the full recipe on my web site at:


And some people tell me my voice has a natural ASMR quality.