How To make Andouille(2) Sausage Making
4 lb Pork
1 lb Tripe or chitterlings
2 Garlic cloves
3 Bay leaves
2 lg Onions
1 tb Salt (not iodized)
1 tb Pepper
1 ts Cayenne pepper
1 ts Chili pepper
1/2 ts Ground mace
1/2 ts Ground cloves
1/2 ts Ground allspice
1 tb Minced thyme
1 tb Minced marjoram
1 tb Minced parsley
Pork should be approx 2 lbs fat and 2 lbs lean [usually Boston butt] The tripe is the inner lining of pork stomach and chitterlings (largest intestine) may be used instead. You can use an extra pound of pork instead of the tripe/chitterlings. Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at least overnight and then smoke several hours using hickory, hackberry or ash. (Do not use pine.) Throw anything sweet, such as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before lighting. [-=PAM=-] Paul A. Meadows - Concepts In Drug Education Ottawa, Ont K1S 5J6 FAX 613-565-3759 ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article first. Submissions go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Xref: news.demon.co.uk rec.food.recipes:7469 Path: news.demon.co.uk!peernews.demon.co.uk!news.sprintlink.n t!news.clark.n t!ra hul.net!a2i!mack.rt66.com!mack.rt66.com!not-for-mail From: af656@freenet.carleton.ca (Paul A. Meadows) Newsgroups: rec.food.recipes Subject: COLLECTION: Bratwurst Sausage Followup-To: rec.food.cooking Date: 16 Apr 1995 21:37:06 -0600 Organization: Freenet
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How To make Andouille(2) Sausage Making's Videos
Making Smoky Andouille Sausage for a Crawfish Boil in New Orleans — Prime Time
On this episode of ‘Prime Time,’ hosts Ben Turley and Brent Young head down to Wayne Jacob's Smokehouse in New Orleans, to learn how to make andouille sausage. They then bring that sausage over to sandwich king Mason Hereford’s Turkey and the Wolf, to add it to a crawfish boil.
Eater would like to assure viewers that all videos were shot before restaurants were asked to close. Check the CDC for the most updated guidance on dining out at restaurants.
Credits:
Hosts: Ben Turley, Brent Young
Director/Producer/Editor: Murilo Ferreira
Camera: Carla Francescutti, Francesca Manto
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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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
How To Make Andouille Sausage
Ron Ross, of My Back Yard, walks you through the steps of making your own tasty Andouille Sausage.
Ingredients List (per 5 lbs):
5 lbs Pork Butt
1 Tbsp Coarse Black Pepper
2 Tbsp Kosher Salt
1 Tbsp Crushed Red Pepper
1 1/2 Tbsp Cayenne Pepper
1/4 tsp Ground Sage
1/4 tsp Ground Thyme
1 Tbsp Paprika
3 Tbsp Fresh Diced/Crushed Garlic
1 tsp Cure #1
Breakfast Sausage Video URL:
Using Natural Sausage Casings Video URL:
May 24, 2011 – New cooking guidelines from the nation’s food-safety agency confirm Pork Checkoff research that shows pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time. The guidelines were announced (then) by the U.S. Department of Agriculture’s Food Safety Inspection Service (FSIS).
How to make Andouille Sausage Recipe
Click THIS LINK to see a video on How to make Andouille Sausage recipe. The recipe is in the description.
PLEASE Check out my other videos. Great food to make!!!
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Andouille Recipe
5 lbs pork shoulder (butt) about 75-80% lean. Add pork fat if necessary.
10 tablespoons crushed and chopped fresh garlic
3 tablespoons medium grind black pepper
3 tablespoons kosher salt
4 teaspoons crushed red pepper flakes
1 tablespoon cayenne pepper
1 tablespoon dried thyme
1 cup ice water
1 teaspoon Prague powder or Instacure #1
1. Trim and cut the pork into 1 inch cubes and run it through the coarse plate of your meat grinder. If you need to grind added pork fat, you'll find it easier if you first cut it into cubes and then refrigerate it for about half an hour to firm it up.
2. Combine the spices and cure in a small container and mix with the 1 cup of ice water.
3. Pour the spice, cure and water combination into the ground meat and mix thoroughly for at least 2 minutes. With a highly spiced recipe like this one, it's important to make sure you don't leave any pockets of concentrated pepper so use your hands for mixing to assure even distribution.
4. Stuff the meat and spice mixture into 35-38 mm pork casings or small beef rounds. Collagen casing will also work if you can find them large enough and tough enough to handle the smoking process.
5. Prepare your andouille sausage links for the smoker, and then apply the smoke.
True andouille is heavily smoked, more so than many other sausages. I find that it takes a good 4-6 pans of wood chips to get the job done right in my current sausage smoker.
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How to Make Cajun Andouille Sausage
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This is a quick video on how to make Andouille Sausage from start to finish. If you have any questions please let me know.
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We use The Sausage Maker for all our sausage projects (They have a little bit of everything).
This is my recommendation for my absolute favorite thermometers.
• Thermapen Mk4 -
• Magnetic silicone boot for Thermapen -
• DOT Kitchen Temperature Reader -
• Signals (4 Channel Temperature Probe) -
• Extra Big and Loud Kitchen Timer/Alarm -
• Pocket Temp/Humidity Meter:
Smokers by Smokin-it:
Cold Smoke Generator by Smokin-It:
Thermometer (Thermapen Mk4) -
More traditional Andouille Sausage Recipe's: (IF YOU PLAN ON COLD SMOKING YOU NEED TO USE CURE #1 IN YOUR RECIPE)
This recipe is a little wilder and goes deep into the Creole heritage with African roots (my Favorite):
Makes 5# of Sausage (try to use a 30% fat ratio. Boston But works great)
5 Pounds of Boston Butt (fat cap on)
1 Cup of ice cold water
Sugar 3.4 grams
Cure #1 5.7 grams
Salt 38.6 grams
Cayenne 3.4 grams
Pepper Flakes 4 grams
Black Pepper 4 grams
Smoked Paprika 11.4 grams
Minced Garlic 34 grams
Mustard Powder 3 grams
All Spice 1 gram
Clove 2 grams
Ground Bay Leaves 2 grams
Ground Mace 2 grams (if you don't have mace then you can use 4 grams of nutmeg)
Ground Thyme 5.7 grams
Non Fat Powder Milk 45.4 grams
Instructions:
Rinse your natural hog casings (we use 32-34mm) in water (minimum 30 minutes). Change water out frequently and before you use your casings give them a thorough rinse by filling them up with water and draining them out.
Mix seasonings and water together and place in freezer to chill.
Grind your meat and fat together. If you want a more traditional andouille then grind 1/2 your meat & all your fat on the coarsest plate (I use 12mm), then use the stuffing plate (with the blade on) and run the rest of your meat through your grinder. If you don't have a stuffing plate you can course chop the rest of your meat by hand.
Mix your meat with your seasoning/water mix. Mix well till you achieve a tacky and sticky consistency. If you are mixing by hand them make sure to meat is very cold. If you are using a meat mixer or kitchen aid stand mixer this process will only take 6-8 minutes,...
Stuff your meat into your casings and link them up. Prick the sausages with your sausage pricker looking for any unwanted air pockets.
Let hang in room temp to dry for 3 hours (this helps bind the casing) then refrigerate. The next day take the andouille out of the fridge and let it come to room temperature (2 hours)
Cold smoke for 6 hours with your favorite choice of wood (in Louisiana Pecan is a popular choice. You can mix and match as we use pecan and hickory for this recipe.
After 6 hours turn your smoker on and get your temp to 140F and slow cook for 3 hours. After 3 hours slowly raise your temp to 190F and cook till the internal temp of the andouille reaches 155F.
Once your sausage reaches 155F spray it down with water to cool the andouille down. This will prevent the skin from getting wrinkled. After you have thoroughly sprayed with water place in an area to hand for about 3 hours to bloom. This will enhance their color. Once this is done you can place them in a zip lock bag and refrigerate for 24-48 hours.
At this point you are ready to enjoy your sausage. If you want to freeze them then vacuum seal and place them in the freezer (good for 9 months) If you want to keep it in the fridge it will be good for about 1 week to 10 days. Try this in Gumbo, Jambalaya, Red beans and Rice, White Bean Soup, Pizza, with eggs, by itself with some mustard and crackers. Whatever you want. Please let me know if you make this recipe and how it came out!!
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Eric
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