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)
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!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
..::Contact Info::..
Email: cajuncoonasscooking@gmail.com
Intagram:
Twitter:
Facebook:
Snapchat: kajunkravings
Recipe By : Heath Sampey
Music By : Bayou Brothers
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Please watch: Tuna! Pan Seared Blackfin Tuna
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Making Portuguese Chorizo with Rodrigo Duarte at New Jersey's Caseiro e Bom
Watch the full series and get recipes at
Butcher Rodrigo Duarte shows us how to make traditional Portuguese chorizo at his shop Caseiro e Bom, in Newark, New Jersey. To make his sausages, he uses pork shoulder, garlic, salt, paprika, and red wine as a preservative.
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The Culinary Institute of America:
The CIA at Copia:
CIA Restaurant Group:
CIA Food Enthusiasts programs:
CIA ProChef:
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
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.
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)
South Carolina Onion Sausage | Celebrate Sausage S04E02
Join this channel to get access to perks:
Today we are making the South Carolina Onion Sausage
You can find a printable recipe here:
Visit the Sausage Maker for all your sausage making supplies:
Use the coupon code 2GUYS10 for a discount off your purchase.
The giveaway for the stuffer has been awarded. Check the pinned comment for what's available.
►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Kamado Ceramic Grill:
►SAUSAGE & SALAMI STUFF WE USE
Non Fat Dry Milk:
Natual casings:
5 lb Sausage Stuffers:
# 12 Meat Grinder:
Stuffing Horn Cleaner:
Butcher Twine & Dispenser:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
Custom Cutting Board:
Sausage Pricker:
Kotai Chef Knife:
Thermapen ONE (meat thermometer) -
Support the Channel with Patreon ►
Merch ►
Reddit ►
Amazon Shop ►
Items we use often:
Custom Cutting Board:
Ph Meter by Apera Instruments:
Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Meat Slicer:
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
Robot Coupe Food Processor (high end):
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. 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)