How To make Chaurice Sausage

Cajun Andouille Sausage

According to Spuddy Faucheux, “Andouille is a German sausage with a French name.” Spuddy offers a hands-on Cajun Cooking Experience in Vacherie, Louisiana. Participants will learn all about cooking authentic Cajun cuisine in addition to Spuddy sharing his valuable cooking tips, tricks & techniques. FOR MORE INFO:

How to make Chaurice - A New Orleans Culinary Staple

Today we are making a Creole Sausage that reigns supreme in the Big Easy. Chaurice is a fresh pork sausage that can be eaten by itself or added to a dish.


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You can find a printable version of this recipe here:

Here's what we used in this video:
Bella's Cold Smoke Generator:
Professional Torch:
Kitchen Aid 6Qt:
Sausage Stuffer:
Meat Grinder:
Sausage Pricker:
InstaCure #1:



If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon:

Knives that we recommend
Kotai Chef Knife:
For 15% off your order use the discount code: 2guys

We get all of our sausage making supplies from the sausage maker
You can visit their website here:

The largest selection of the best quality casings for sausages/salami:

We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here:


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

(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 w/meat probe (Bluetooth):
Humidity & Temperature Monitor (bluetooth):
InkBird Controllers temp & Humidity:
Meater Plus (wireless thermometer):
Sausage Pricker:
Butcher Twine & Dispenser:
Dehumidifier EvaDry 1100:
Dehumidifier Eva Dry 2200:
Hygrometer for chamber:
Cool Mist Humidifier:
Edge Pro Professional knife sharpening Kit #3
Wusthof Boning Knife:
Ink Bird Sous Vide:


Accurate Thermometers

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

Salami di Fileto

Welcome to the channel. Today we are making Salami di Fileto. This incredible and unique Italian Charcuterie is more a work of art than a Salami. To make this salami requires some skill and if you can pull it off the end result is nothing short of a salami masterpiece. I hope you enjoy the video. Let me know if you have any questions.

Step 1. Cure the Pork Fillet
Salt 2.5%
Cure 2 .25%
Black Pepper .5%
Garlic Powder .25%
Juniper Berries .15%
Fennel Seed .35%
Bay Leaves .1%
Thyme .25%

One the Pork Filet is cured....

Step 2. Make the salami Mince

70% Lean Pork
30% Back Fat
2.5% Salt
.30% pepper
.25% Cure #2
.35% minced garlic
.3% fennel Seed
.1% Sugar
.2% Dextrose
2% Non Fat Milk Powder
1/2 tsp Flavor of Italy Starter Culture per 5#'s of meat (dissolved in 1/4 cup water)


Be sure to keep meat chilled. Grind on 6mm plate (1/4 inch) and mix very well till it becomes very tacky (this helps the filet bind to the salami). Spread mince on collagen sheet and place cured filet on top. Roll together to form salami and secure with elastic netting.
Ferment Salami between 74F-90F at 80-90% humidity for 24 hours. Place in drying chamber at temp 55f and 80% humidity till you achieve 35-40% weight loss.


Items we used in this video:
Flavor of Italy Starter Culture on Amazon:
Collagen Sheets on Amazon:
Sil Pat Mat:
Butchers Twine & Dispenser:
Cure #2:
Accurate Scale:


If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon:

Knives that we recommend
Kotai Chef Knife:
For 15% off your order use the discount code: 2guys

We get all of our sausage making supplies from the sausage maker
You can visit their website here:

The largest selection of the best quality casings for sausages/salami:

We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here:


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

(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 w/meat probe (Bluetooth):
InkBird Controllers temp & Humidity:
Sausage Pricker:
Butcher Twine & Dispenser:
Dehumidifier EvaDry 1100:
Dehumidifier Eva Dry 2200:
Hygrometer for chamber:
Cool Mist Humidifier:
Meat Grinder We use the #22
Small Sausage Stuffer 5#
Edge Pro Professional knife sharpening Kit #3
Wusthof Boning Knife:
Iwatani Professional Chef Torch:
Ink Bird Sous Vide:
Bella's Cold Smoke Generator:


Accurate Thermometers

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

HOW CAJUN BOUDIN IS MADE | New Iberia, Louisiana

During my trip to Avery Island, Louisiana with Tabasco I ate Cajun Boudin for almost every meal. Cajun Boudin is a traditional recipe of South Louisiana culture and features spice, rice, pork, and liver in a steamed sausage casing.

I really wanted to see how cajun boudin is made so my friends at Tabasco took me to Legnon's Boucherie in New Iberia to see the whole process of how they make cajun boudin.

Have you ever eaten cajun boudin sausage? Let me know in the comments below!

☆ Equipment Used ☆
↠ Main Camera -
↠ Main Lens -
↠ Second Lens -
↠ Tripod:
↠ Piece for Tripod:
↠ SD Cards:
↠ LaCie Rugged Hard Drive:

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My name is David Hoffmann and for the last decade I have been traveling around the world in search of unique culture, food and history! Since starting Davidsbeenhere in 2008, I have traveled to 71 countries and over 1,000 destinations, which I welcome you to check out on my YouTube Channel, blog and social medias.

I focus a great deal on food and historic sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, whether it’s casual Street food or gourmet restaurant dining. I’m also passionate about learning the local history and culture.

HOW CAJUN BOUDIN IS MADE | New Iberia, Louisiana


Davidsbeenhere

Homemade Italian Sausage Recipe, How to Make Italian Sausage. Recipe Included.

Like and Subscribe for more!

Thanks for clicking on! in this video i'm going to show you how to make an homemade italian sausage recipe. As I mention in the video there is a ton a variation on the Italian Sausage so feel free to play with this recipe!

Here is my homemade italian sausage recipe:

Salt 18g/kg
Black Pepper 2g/kg
Sugar 4g/kg (8g/kg for sweet)
Fennel 2g/kg
Corianer 2g/kg
Caraway 2g/kg
Oregano 1g/kg
Chilli Flakes 2g/kg (Remove for sweet 6g/kg for spicy)
Binder 10g/kg
Water 100g/kg

Note if adding wine ect.
Wine 20g/kg
Water 80g/kg

Fresh Pork 85/15 to 70/30

Stuff into 29/32mm hog casings

I hope you guys make this Italian Sausage and let me know how it is. Enjoy!

dhcustomsausage.com

If you feel up to it here is a link to Patreon:



If you guys need a grinder to get you started on your home sausage making journey here is a link:



If you guys need a stuffer to make your sausage making process smother here is a link:



If you guys are looking for a nice knife set here is a link:

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????