How To make Andouille
1 1/2 ea Yards large sausage casing,
1 x About 2-3 inches wide
4 lb Lean fresh pork
2 lb Pork fat
3 1/3 T Finely minced garlic
2 T Salt
1/2 t Freshly ground black pepper
1/8 t Cayenne
1/8 t Chili powder
1/8 t Mace
1/8 t Allspice
1/2 t Dried thyme
1 T Paprika
1/4 t Ground bay leaf
1/4 t Sage 5
1 x Colgin's liquid hickory smok
Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots fo 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: Ellen Cleary
How To make Andouille's Videos
Homemade Andouille Sausage Recipe • A Louisiana Classic! - Episode #228
Bonjour my friends! In this episode I'll show you how to make my Homemade Andouille Sausage recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
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This video guides the preparation of Creole style SKILLET POTATOES WITH VIDALIA ONION & ANDOUILLE SAUSAGE that are known around these parts as STEWED POTATOES. Perfectly seasoned with Herbs de Provence and black pepper they can make a perfect main dish or side dish.
Give this good luvin from the oven recipe for Creole Skillet Potatoes with Onion & Sausage a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
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2 pounds RUSSET POTATOES
1/2 pound ANDOUILLE SAUSAGE
1 small VIDALIA ONION, sliced
2 tablespoons SALTED BUTTER
2 teaspoon CREOLE SEASONING
3/4 teaspoon TABLE SALT
1 teaspoon HERBS de PROVENCE
1/2 teaspoon CRACKED BLACK PEPPER
1/3 cup WATER
Homemade Andouille Sausage | Swine & Bovine Barbecue
This andouille sausage is great by itself or in some gumbo or a crawfish boil.
Ingredients:
2980g pork butt
37g cajun seasoning
22g kosher salt
7g pink salt
8g cayenne
3g dried thyme
5g mace
5g ground cloves
4g ground allspice
6g ground mustard
185g diced onion
30g minced garlic
224g beer
- Charcuterie Book
- Sausage Stuffer
- Sausage Casings
- Sausage Pricker
- Charcoal Torch
- Nitrile Gloves
- Trimming Knife
- Slicing Knife
- Chef's Knife
Sheet Pan Andouille Sausage Recipe
This sheet pan andouille sausage recipe is the perfect blend of simplicity and flavor. For this sausage sheet pan dinner we combine freezer staples, simple seasonings and cajun sausage to make a 30 minute meal that is healthy and bursting with flavor.
Printable recipe:
Want more easy keto friendly recipes? Be sure to pre-order my new cookbook! Jenniferbanz.com/cookbook
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
Johnsonville New Orleans Andouille Recipe Smoked Sausage Review #foodreview
Johnsonville New Orleans Andouille Recipe Smoked Sausage Review
This is a food review video of the Johnsonville Andouille Sausage.