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.
Easy Jambalaya Recipe with Shrimp and Andouille Sausage
When I look back throughout my culinary career I always seem to make things in 10 year increments. It's like I hear about it, I make it, and then for some reason I don't make it again for another 10 years, and the same goes with this easy jambalaya recipe.
I first learned how to make jambalaya when I was working at a country club from a southern chef. I don't exactly remember how I did it but I remember it being packed with chicken, sausage and shrimp and it being absolutely delicious. It was like the cajun's version of risotto with in your face flavor. Ever since then I've loved jambalaya but as I stated before I've seriously only made it 3 times in my life.
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Easy Jambalaya Recipe with Shrimp and Andouille Sausage
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Ingredients
For the Cajun Spices:
2 tablespoons of sea salt
2 teaspoons of ground mustard
1 tablespoon of onion powder
1 tablespoon of garlic powder
1/2 teaspoon of white pepper
1 teaspoon of cumin
1/2 teaspoon of cayenne pepper
1 tablespoon of paprika
1 tablespoon of thyme
For the Jambalaya:
8 strips of chopped bacon
4 tablespoons of unsalted butter
2 peeled and small diced sweet onions
6 small diced stalks of celery
1 each seeded and small diced red and green bell pepper
4 finely minced cloves of garlic
4 slices vine ripe tomatoes
4 slices andouille sausage links
3 each sliced chicken thighs and tenders
2 cups of chicken stock
2 1/2 cups of long grain rice
1 pound of peeled deveined and diced shrimp
optional garnish: chopped parsley green onions and thyme
Instructions
1. Cajun spices: combine all ingredients together in a small bowl and set aside. Note there will be some leftover.
2. Jambalaya: In a large dutch oven pot over medium heat add in the bacon and cook until the lardons are crispy. set them aside.
3. Add the butter to the pot and caramelize the onions, about 20 minutes. Once brown add in the celery, peppers, garlic, tomatoes and 2 teaspoons of the spice blend. Stir and simmer on medium heat for 10 minutes.
4. Next, add in the sausage and chicken and cook until the chicken is done, about 10 minutes.
5. Add in the chicken stock, rice, shrimp and 2 more teaspoons of the spice blend. Stir and cover and cook for 15 to 18 minutes or until the rice is cooked.
6. Serve with optional garnishes!
????SHRIMP AND ANDOUILLE PASTA???? -- Full Recipe #Louisiana #crawfish #shrimp #sausage #recipe
FULL RECIPE AND METHODS ????????
Indulge in this creamy and savory SHRIMP AND ANDOUILLE PASTA! ????????️???????? Made with succulent shrimp, spicy andouille sausage, green onions, and garlic, this dish is bursting with flavor. To top it off, it's smothered in a rich sauce made with heavy cream, Parmesan cheese, creole mustard, Worcestershire sauce, and white wine. ????????Serve it over a bed of hot cooked pasta and pair it with some freshly baked French bread.
Ingredients:
• 1 pound Andouille sausage
• 1 1/2 tablespoons Creole mustard
• 3 teaspoons minced garlic
• 8 tablespoons thinly sliced green onions
• 2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1 pound peeled & deveined shrimp
• 1/4 cup white wine
• 1 teaspoon Worcestershire sauce
Method:
1 Cut sausage into bite-sized pieces.
2 Brown sausage in a heavy skillet.
3 Add shrimp, green onions, and garlic. Sauté until shrimp turn pink.
4 Remove shrimp mixture from the stove and set aside.
5 Add wine to the skillet and cook until reduced by half, scraping brown bits from bottom of pan as wine is reduced.
6 Add cream and cook, stirring frequently until reduced by a third.
7 Add Creole seasoning, Creole mustard, Worcestershire sauce, and cheese.
8 Add shrimp mixture and stir until heated through.
9 Serve over hot cooked pasta with hot French bread.
#Louisiana #crawfish #shrimp #sausage #recipe
EASY Red Rice & Sausage - Southern Red Rice with Andouille Sausage
Are you craving a delicious southern red rice and sausage recipe? Let us show you how to make this easy red rice and sausage recipe. You will love the flavor with Smoked Andouille Sausage. You can also add red beans and make the traditional red beans and rice.
Original Air day Sept 2017
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Ingredients:
5 Strips Bacon (diced)
1 Cup White Onions (diced)
1 Cup Celery (diced)
1 Cup Green Bell Pepper (diced)
2 Cups White Long Grain Rice
4 1/4 Cups Water
1 Tsp. Salt (divided)
2 15oz. Cans Tomato Sauce
1 15oz. Can Diced Tomatoes
1 Tbsp. Black Pepper
13.5 oz. Package Andouille Sausage
Beginner Guide to Homemade Andouille Sausage #cajun #andouille #homemadesausage
Hello Frac Crew!
Exciting things are happening here at Frac Daddy BBQ. We constantly try to improve the quality of our videos. We are so excited to finally put out a video using our new camera from Grill Sergeant!
Anyway, about this sausage! Thanks to PS Seasonings you can have all of the powerful flavors of Andouille Sausage. It’s so simple to purchase the seasoning and add it to your pork. Check then out here:
Use Code FRACDADDYBBQ at checkout for a discount
I really hope that you try to make this sausage! You don’t have to be a pro to do it. Leave me a comment below and let me know what you think.
Huge shout out to Chef Johnny from Texas Style Cuisine for letting me use his stuffer from MEAT! Here is his link to the stuffer:
Here is Chef Johnny’s Channel
#Louisiana #gumbo #pork #homemade #cajunfood #cajundishes #southernrecipes #sausage #neworleansfood #cajuncuisine
Andouille Sausage Tortellini Skillet
Andouille Sausage Tortellini Skillet Meal is an easy one pan meal that's ready in 30 minutes. Andouille sausage and cheese tortellini are coated in a cheesy tomato sauce.
Full recipe: