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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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
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
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.
Brad & His Dad Make Venison Andouille Sausage | It's Alive | Bon Appétit
We’re back with another episode of It’s Alive and this time it’s a family affair as Brad is joined by his dad George to prepare venison andouille sausage. Dad Leone has been making these links Brad’s entire life and now this generation-spanning recipe will be forever enshrined in Brad’s new book “Field Notes For Food Adventure.”
--
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Producer: Parisa Kosari
Editor: Christopher Jones
Assistant Editor: Andy Morell
Director of Photography: Kevin Dynia
Camera Operator: David Kaplan
Audio: Jay Miles
Culinary Producer: Mallary Santucci
Production Assistant: Alex Mitchell
Post Production Supervisor: Stephanie Cardone
Associate Director, Post Production: Nicole Berg
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
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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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
►Full list of things I use and recommend:
_________________________________________
Pots & Pans
_________________________________________
►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
_________________________________________
►8 Chef’s Knife
►6 Nikiri
►Boning Knife
►Bone Saw
Meat Processing
_________________________________________
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
_________________________________________
►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
_________________________________________
►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
_________________________________________
►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
_________________________________________
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
_________________________________________
►Camera
►Camera Lens
►Tripod
►Drone