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

How to make Chorizo Sausages

Here in Southern California the stores sell chorizo as a spiced meat paste packaged in plastic. I saw an old BBC Two Fat Ladies episode in which Clarissa Dickson Wright used chorizo sausages. After doing a lot of research I found some recipes I could use to come up with my own way of making these sausages at home.

You might also like seeing how I make chorizo sausage meat paste:


See the full recipe on my web site at:


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

Classic Cajun Boudin Recipe

How To Make Boudin? This Boudin Recipe Is Very Simple And Takes about 5 hrs to cook the meat. Its A Two Day Process But Well Worth It. (CLICK SHOW MORE TO BUY THE ITEMS USED IN THE VIDEO)

Get The Pot Here:


Get The Burner Here:


Get The Upgraded Burner Head Here:


Get The Paddle Here:


Get The Leblanc's Creole Seasoning Here:


Wild Duck Boudin Recipe Here!


Boudin Sausage Recipe Ingredients:

10 lbs Boston butt
1 lb of chicken liver
4 medium onions
5 stalks of celery
2 bell peppers
3 bunches of green onions, chopped fine
1 bunch fresh parsley, chopped fine
1 1/2 tbsp black pepper
5 tbsp of cayenne
9 3/4 cups of cooked rice
1 package of casing
Tony Chachere's to taste
Dry rub (I Use Leblanc's Cajun Seasoning Guns & Roses Dry Rub)

Directions:

Season meat with your choice of dry rub. Then heat up 3 gallon or bigger jambalaya pot. Put meat in pot and brown all the way around. Do not put lid on the pot while Browning meat. When you have graton on the bottom of the pot from browning the meat then you doing it right. Take meat out the pot when finish Browning.

Next add the trinity (onions, celery, bell pepper) and parsley cooked down for a few minutes Then you want to put the lid on the pot for about 5 mins so it will make a lil water from the onions and it will get all the graton off the bottom of the pot then add the liver and cook down with lid on pot for about 5 mins. Next add green onions to the pot and cover pot let it cook til the white onions turn translucent. Then add meat back in the pot. Add 1 gallon of water or more to the pot. Add more season if you think it needs it. I add a little Tony Chachere then taste to get it seasoned like I want it.

Finally cook the meat til the bone comes out roughly 3 hrs. Take the bone out of the pot and then keep cooking until the meat shreds itself. Turn off fire let it cool down then strain the meat out the pot to a container that will fit in the icebox. Let the meat cool all the way before putting in the icebox.

The Next Day...
Take the meat out of the icebox and then add the hot cooked rice and mix til it's uniform.
Once that's done then you can put the mixture into sausage casing to make the boudin sausage.

Have fun making Boudin!
You will love this recipe!

Don't Forget to Like, Comment and Subscribe!
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Recipe By : Heath Sampey
Music By : Bayou Brothers

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Portuguese Spicy Chourico (Sausage)

Hello Everyone! I appreciate you stopping by:) This is a my Grandmas Portuguese Style Smoked Chourico, and you can use any cut of meat for example, pork leg or pork roast for this recipe works great..Give this a try you wont regret it!!!. :)

This Recipe is for 5 pounds ( Pork loin or Pork leg). I use 10 pounds of Pork loin in this Video so you would need to double the recipe if you use the same and make sure to use at least 15 % fat in this recipe and test the salt before stuffing the Casting by frying a little in pan, and please subscribe as I need 1000 Subcribers to continue making videos and growing this channel. Thanks for coming by!!!♥️


1/4 cup Smoked Paprika
1/4 Table Salt or to taste you can use a little less to start and adjust if needed
1Tbsp Ground Black Pepper or white pepper use less as it is a little stronger
1/4 to 1/2 cup Sambal Chilli paste or red pepper paste. I use red pepper paste usually but also Samal chilli paste if I dont have pepper paste around.
6 chopped Garlic Cloves
1 to 2 cups Red wine and adjust if needed

Marinade should be fairly moist.Keep in the fridge for at least 2 to 3 days for best results and mix 1 or 2 times during marination if dry add a little wine and continue marinating. Fill Casings and spread evenly in smoker at a low smoke temperature. keep an eye on them they should look dried up when finished and some may be ready before others it all depends how much you fill in your smoker. Smoke for 8 hours, but keep an eye on it it maybe ready sooner:)
Enjoy!!! its so good on its own and in many recipes????

Celebrate Sausage S02E24 - Chile Relleno Sausage @SmokinJoesPitBBQ

#celebratesausage

Today we are making the Chile Relleno Sausage. You can find a printable recipe (with adjustable quantities) here:

Be sure to check out Smokin Joe's Pit BBQ You Tube Channel:

If you have any suggestions for next years Series be sure to leave them in the comment section below.

Take advantage of the discounts that this year's sponsor's are offering:
Thermaworks (Discount Expires 11/30/21): (USE DISCOUNT CODE ---- CelebrateSausage )
The Sausage Maker (expires October 31st 2021): (USE DISCOUNT CODE ---- 2GUYS10 for 10% off order)
Dalstrong Knives: (10% off your order by clicking the link)
Smokin-It Smokers: (USE DISCOUNT CODE --- ChefEric2021)
Hailey Homes Cutting Boards: (USE DISCOUNT CODE --- 2GUYS15 at check out for 15% off ????)
Jende Industries: (USE DISCOUNT CODE --- 2Guys for a 10% discount off anything in your cart)


items used in this video:
Knives:
Sausage Grinder:
Sausage Stuffer:
Digital Smoker:
Cold Smoke Generator:
Accurate Scale for spices:
Large Capacity Scale:
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:



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

AMAZON LINKS:
ICucina Table top Grill:
Kitchen Boss Sous Vide:
Ph Meter by Apera Instruments:
Sharpening Lapping Plate for sharpening knives and plates:
Heavy Duty Vac Sealer:
Smokin-It Bella's Cold Smoke Generator
High End Accurate scale to .01g:
Economical precision scale:
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:
InkBird Sous Vide:
Commercial grade Sous Vide:
Large chamber Vacuum Sealer
Butcher Twine & Dispenser:
Robot Coupe Food Processor (high end):
Hobart Edge Deli Slicer (high end):

EQUIPMENT LINKS
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)

Chile Relleno Sausage - How To Make Sausage

Thank you for watching this how to make sausage video. On this video, I take one of my all time favorite Mexican foods and make it into a sausage. This Chile Relleno Sausage has a ton of flavor, especially with the Mexican Chihuahua cheese and fire roasted poblano peppers. If you like making sausages and you happen to like chile rellenos as well, this is the sausage recipe for you.

Thanks for watching
Smokin Joe

Order your PS Seasonings, High Temp Cheese & Casings I Used Here -

Order Your PK100 Smoker here -

Order Your MEAT Sausage Equipment Here- Order your MEAT processing equipment here -

Order Your ThermoPro Wireless Thermometer here -

AMAZON LINKS
Jealous Devil Pellets -
Jealous Devil Lump Charcoal -
Pistol Grip Injector -
16 Mesh Black Pepper Used In My SPG -
Pickling Spices -
Dukes Mayo -
Fleur De Sel (Salt)-
Cut Resistant Gloves -
Pizza Screens -
Nitrile Gloves (Black)-
RODE Mic Set Up -
Nikon D5600 Camera -

Order Your Dalstrong Knives Here and Save 10% -

Order Your Hestan Cue Induction Burner here-(enter Smokinjoe at checkout for 20% off)

Order Your Custom Cutting board like the one used in this video here - Enter SMOKINJOES for a discount-

Here are the ingredients I used for this recipe:
15 pounds shoulder clod (you can use brisket)
10 pounds pork shoulder
160 grams KOSHER salt
45 grams black pepper
25 grams ground cumin
45 grams paprika
45 grams mild chile powder
10 grams hot chile powder (optional)
45 grams granulated garlic
45 grams onion powder
10 grams oregano
5 teaspoons speed cure (pink salt)
2.5 pounds roasted poblano peppers
2.5 pounds queso Chihuahua

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