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
Traditional Andouille sausage #2
This video will show you how to make a traditional style smoked Andouille sausage. Andouille sausage is basically a spicy coarse chopped smoked sausage with very little ingredients. The key words here is COARSE CHOPPED. Most Andouille in the stores are fine ground and have all kinds of spices in them. This is not Andouille sausage. Andouille should be 1/2 inch or larger in grind size and lots of old timers still hand chop the meat. It should be more like ham in a casing when you are done smoking it.
Andouille Jambalaya Recipe
Lake Geneva Country Meats has everything you need to celebrate Mardi Gras in culinary style! Pick up one of our popular Jambalaya Kits and follow these directions for a delicious Jambalaya with Andouille Sausage Dinner.
To see the full recipe visit our website at:
Jambalaya - Classic Shrimp and Andouille Sausage - PoorMansGourmet
This is hands down the BEST Jambalaya Recipe I've ever had, and I would highly recommend it! Not just because it's my recipe, but because my recipe has what the others don't... FLAVOR! Don't take my word for it. Watch this Jambalaya recipe and see for your self. Get the full recipe here:
Crawfish Ettouffee:
Southwestern Chicken Pot Pie:
1 to 2 New Videos per week Uploaded Wed and Fri Afternoons
Official Twitter Page:
Official Facebook Page:
Pinterest:
Most Popular Video:
If you need to look for a Fried Shrimp Recipe, or you want to know how to make Beef Wellington, King Crab or you want to know how to cook Clams; maybe you want to know how to cook asparagus in a pan or maybe you need a Swai fish recipe; well, this is the channel for you!
Andouille smoked Sausage and shrimp poboys |Zatarains
#ad Sausage and shrimp poboys with Zatarains andouille smoked sausage @zatarains
.
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
.
You can pick them up at Kroger, Walmart or Food lion stores nationwide
Smoked Andouille Sausage Made Easy
If you are like me, Cajun cuisine is considered to be some of my favourite meals but there is definitely one item that really sticks out for me in this culinary dream food it is smoked Andouille sausage. Smoked Andouille Sausage is one of the most flavourful sausage in the world and its origin as stated by The Spruce Eats found here at this link is
Andouille is a mainstay of Cajun cuisine, which traces its roots to the Arcadians, Canadian immigrants of French origin, and also Creole, which represents a highly eclectic mix of French, Spanish, German, West African, Caribbean, and Native American influences.
What is even better is when you make it from scratch at home it gives you an incredible sense of satisfaction that not only you've created an awesome sausage but you've become part of a unique and remarkable piece of history where you've created amazing Cajun dishes using simple ingredients.
It is not a complicated sausage to make bust best of all it can be used in many dishes to add a unique flavour and an incredible taste to simple but some of the most delicious meals you've ever tasted.
Follow us along as we take you into our journey in creating our smoked Andouille sausage and best of all we've made it easy.
RECIPE
INGREDIENTS
5 lbs pork shoulder
8 feet of hog casings
1 diced onion (well diced into very small pieces)
2 tbs kosher salt
3 tbs of finely chopped garlic
1 tsp mustard powder
2 tbs sweet paprika
25 grams of oatmeal (chop in food processor to form almost a powder)
1/2 tsp clove powder
1/4 tsp mace
1/4 tsp allspice
3 tsp cayenne pepper
2 tsp dry thyme
1 tsp Instacure # 1
1/2 cup red wine
DIRECTIONS
cut your pork shoulder into small chunks
once chunked put your meat in the freezer for about 1 hour to firm up the pieces
once meat is ready run it through your meat grinder using a 1/2 die if you have one. If you do not have one use your largest die. In the video we've used a 1/4 die
once all meat has been ground in a large bowl mix it real well with all of the spices. Please take your time to mix it very well.
leave your mixture in the refrigerator overnight.
the next day stuff your mix in your prepared hog casings (rinse each casing with running water and then leave them in cold water for at least 1 hour)
we've left them in the refrigerator overnight since it is a fairly long smoking process and at the time we were ready to smoke it was later in the day and it would have cooked well into the late hours of the night.
prepare your smoker and set them temp to 120ºF vents wide opened and no smoke. At this point we want to dry the casings so that smoke will adhere to it.
put your links in the smoker and dry for 1 hour. add time if necessary to assure that the casing are dry to the touch
with the temperature still set at 120ºF add a water pan to our smoker and start adding smoke using your favourite wood chips
smoke your links tat that temperature for 1 hour
increase the smoker temp to 145ºF and smoke for 30 minutes
increase your smoker temp to 165ºF and smoke for 30 minutes
make sure your water pan is always full of water
and finally increase your smoker temp to 185ºF and smoke your links until they reach an internal temp of 160ºF
once internal temp has been reached remove links from the smoke and immediately submerged them in ice cold water for at least 15 minutes to stop the cooking process.
once cooled down remove from water and pat them dry.
we've left ours in the refrigerator overnight before tasting them but you don't have too
ENJOY!!!!
Subscribe and follow for more awesome videos by clicking here ----
#andouillesausage #cajuncooking #jambalaya
Andouille. How To Make Andouille Sausage, From Scratch #SRP
Wonderful, Hot Smoked Andouille Sausage.
An Englishman take on the magnificent southern sausage, Andouille.
quite possibly one of the tastiest sausages on the planet.
Made from scratch using traditional ingredients and methods.