How To make Andouille Sausage
10 POUNDS BONELESS PORK BUTTS
3 TBLS SALT
2 TBLS CRACKED RED PEPPER
2 TBLS CAYENNE PEPPER
2 TSP GROUND GARLIC
2 TSP ONION POWDER
1/2 CUP PAPRIKA
1/2 OUNCE CURE (MORTON TENDER QUICK IS OK)
2 CUPS DRY MILK (NOT QUICK DISSOLVING) OR SOY PRO
1 QUART WATER
CUT MEAT INTO SMALL PIECES AND MIX WITH THE DRY MILK OR SOY POWDER
BOTH ARE TASTELESS AND THEIR PRIMARY PURPOSE IS TO KEEP THE SAUSAGE JUICY. PLACE THE REST OF THE SPICES IN A CONTAINER AND ADD 1 QUART OF COLD WATER,MIX WELL,POUR OVER MEAT AND REALLY MIX THOROUGHLY. PUT through A GRINDER WITH 1/2 INCH HOLES IN THE GRINDER PLATE IN COMBINATION WITH A SAUSAGE STUFFER TUBE. USE SMALL INTESTINE CASINGS AND MAKE THE INDIVIDUAL SAUSAGES ABOUT 10 INCHES LONG EITHER TWISTING OR TYING THE 10 INCH LENGTHS
. HANG ON A RACK AND DRY ABOUT 1 HOUR, HANG IN SMOKER, GRADUALLY brING TEMPERATURE TO BETWEEN 160 AND 180 DEGREES SMOKING MAY REQUIRE 6 OR 8 HOURS BE PATIENT
APPLY HEAVY SMOKE UNTIL INTERNAL TEMPERATURE OF SAUSAGE IS 152 DEGREES. REMOVE AND PLACE IN ICE WATER UNTIL TEMP DROPS TO 110 DEGREES. HANG SAUSAGE AT ROOM TEMP FOR ABOUT 1 HOUR UNTIL A NICE BLOOM DEVELOPS (COLOUR) COOL OVER NIGHT IN THE FRIG. BEFORE EATING.
HIGHLY SEASONED--EXCELLENT TO SEASON VEGETABLES AND FOR ADDING TO STUFFINGS OF VARIOUS KINDS. DO NOT ALLOW SMOKER TO GET OVER 180 DEGREES SINCE YOU ARE NOT COOKING ,YOU ARE SMOKING. I KEEP THESE SAUSAGES IN OUR DEEP FREEZE ALL THE TIME
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Louisiana Style Red Beans and Rice with Andouille Sausage
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Louisiana Style Red Beans and Rice with Andouille Sausage
Let's head on down to Cajun country y'all. These are my Louisiana Style Red Beans and Rice with Andouille Sausage and they have such an amazing flavor profile. Y'all are going to love them. Let me know what you think about this version and y'all enjoy.
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Ingredients:
3 links Andouille sausage sliced thin
4 cans red beans drained
1 medium onion diced
1 green pepper
2 tablespoons flour
1/2 teaspoon cayenne
1 teaspoon thyme
3/4 teaspoon sage
1 tablespoon parsley
1 tablespoon sugar
2 bay leaves
2 tablespoons tomato paste
1 quart chicken stock
3 tablespoons minced garlic
Sauté the Andouille sausage and the onions and peppers till veggies are tender
Add the flour and stir into the meat and veggies and cook over medium heat.
Add in the sugar and seasonings and the tomato paste. Cook to caramelize the paste.
Add the chicken stock and deglaze pan to get all the good bits.
Now add in the bay leaves and garlic and mix to combine.
Add in the beans taste for salt/pepper, and cook for 15-20 minutes covered over medium low heat.
To thicken if needed, mash the beans a bit and cook for another 15 minutes uncovered.
Serve with white rice.
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Greg Kantner / Greg's Kitchen
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Fried Cabbage with Andouille Sausage | Andouille Sausage Recipes
Fried cabbage is one of our go to sides, it’s sweet, tender with just a little kick from the Andouille. This recipe is great as a side or as a complete meal!
• 1 Head of Cabbage
• 1/2 of Sweet Onion Chopped
• 1LB of Andouille Sausage
• 2 TSP of All Purpose Rub
• 2 TSP of Cajun Seasoning
In a large skillet brown your sliced sausage. Add your chopped onion and cook until translucent. While the sausage and onions cook, quarter your cabbage and remove the core. Rough chop the cabbage, leaving rather large pieces. Add one layer of cabbage, season with one teaspoon of each of the seasonings above, then repeat for the second layer of cabbage. With the heat on medium place a lid over the skillet. Cook the cabbage until soft and tender, this should take about 20 minutes. Remove skillet from the burner and serve.
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How to make Louisiana Chicken and Andouille Sausage Stew
New Orleans native Charlie Andrews demonstrates on how to make Louisiana Chicken and Andouille Sausage stew. This is basically a thick and rick Chicken stew with Andouille Smoked sausage in it. This recipe calls for about 8 to 10 servings and it is delicious. Hope you all with give this classic Louisiana stew a try.
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Andouille Sausage: Start to Finish
This spicy smoked sausage is great on it's own and perfect for your jambalaya, pot of beans or your next crawfish boil. #sausage #Cajun #crawfishboil
Ingredients:
10 lbs(4.5kg) fatty pork
90g plain salt
50g fresh garlic
20-50g cayenne pepper
30g black pepper
10g thyme
11g pink cure #100
120g nonfat powdered milk
400ml dry white wine
0:00 Intro
0:38 Spices
3:51 Meat and Grinding
5:07 Mixing
7:35 Stuffing the Sausage
11:06 Hanging and Smoking
12:47 Poaching
14:30 Taste Test
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The Ultimate One Pot Meal | Chicken & Sausage Jambalaya Recipe
When I think of New Orleans inspired food, Jambalaya comes to mind right after Gumbo for me. This is one of my all time favorite recipes and it couldn't get much easier to put a delicious dinner on the table. Let's #makeithappen
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Shopping List:
1 lb andouille sausage
1.5 lbs boneless skinless chicken thighs
2 stalks celery
1 onion
1 red bell pepper
1-2 jalapenos
2 cups long rain rice
2 tbsps butter
1-2 tbsps garlic
2 -3 tbsps cup tomato paste
1 tbsp rosemary and thyme
2 tsps chicken bouiillon
2 tsps worcestershire
1-2 tsps hot sauce
1/3 cup diced green onion
4 cups chicken broth
2 bay leaves
AP, Lemon Bae, Smoked Parpika, Chili Powder
parsley garnish
I’m Keeping THIS Technique Around! | Chuds BBQ
In this video I show you how to cold smoke some Andouille sausage with some fun techniques, and some studded pork belly. Perfectly balanced, with a little bit of spice. I know it takes a long time to make this kind of sausage, but I highly recommend giving this a try
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Andouille:
4lbs Pork Butt
1lbs pork belly
45g salt
6g pink salt
50g garlic
8g Black Pepper
10g Cayenne
10g Paprika
6g Celery seed
6g Mustard
5g Thyme
2g Oregano
90g milk
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