Andouille. How To Make Andouille Sausage, From Scratch
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- Опубліковано 22 лип 2024
- 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. - Навчання та стиль
Scott, I'm glad you enjoyed your stay in the states. I hope you were treated well while you were here, I really like you show.
Love your show Scott been watching for years. Can’t wait for another cooking book. You have inspired me to process my own meats.
Looks spectacular, and no doubt tastes wonderful as well. Thanks Scott! Love those sausage recipes.
I'm so glad you're back Scott! Been missing your videos. Love your passion and enthusiasm for butchery and cooking! I've learned a ton from your channel!
I’m a Yank, born and raised, but my late mum was a Brit, so I have a special fondness for our special cousins “across the pond.” I love your celebrations of our culture. Keep it coming!
Good job. I’m a boot baby and chef and you’ve done better than people from here. Keep cooking the good cook
Spent a week in north carolina in 2011. At raleigh fayetteville and myrtle beach and gumbo, crawfish boils were everywhere lol absolutely loved it. Beautiful place beautiful food and lovely friendly yanks! Brilliant holiday.
Great! Simply marvellous!
Scott, I live here in Texas and your flavors are spot on! Love that you keep it real. Great Job Love the Show.
I am nearly 70 and had never heard of andouille until your video came up. What have I been missing all these years? Thanks for introducing them to me, they look delicious, hope I can buy some when I'm next in UK
Another great video, thanks, Scott.
WOW...those sausages look amazing! (spoken with an English accent). Great job SRP.
Thank you for sharing your recipe
Looks delicious. Enjoyed watching.
OMG! I've just made these and they are amazing. Thanks for the sharing 😀
Thanks Scott, another inspiration!
Great video can't wait to try making some myself
I have been following you for years... you are amazing...
Nice to see you back in your element. Please don't stay away for such a long time in the future.
Best wishes.
Beautifully done!
Beautiful!!
Brilliant! I've been waiting on this video since your Twitter update!
my dad used to watch your videos all the time before he passed away
Awesome video! It's nice to see other countries embracing U.S. cuisine. We embrace yours as well. Love your channel!
Looks delish!
Nutmeg lid on paprika Lol, ya got us a good one :)
Love your channel great work
Cheers.
Fantastic and so delicious greetings
AMAZING!!!, good job
you are truly an influencer and an enhancer of good eating cusine. please keep up the good ets mats...
Long time seeing vids, nice to see again
Superb! Thank-you!
Those are amazing....Cheers Jeff
top job mate i make a few myself cabana , kranskys i put a slice of bread through the mincer to get every bit of meat out when mincing old trick from my parents, mate i learnt keep up the good work
Very nice!
I''m cursed with ADHD and general anxiety disorder. For come reason this guy just calms the shit out of me. I always watch him when my mind is racing.
Nice Job 👍🏼👍🏼👍🏼 I’m from South Louisiana aka Cajun and that looks amazing ❤️👍🏼👍🏼
Where you from? Bureaux Bridge
Same I'm from slidell
Freaking perfect.. you post the spice blend. ♥♥♥
Sounds delicious
For those that don't like Nitrates in meats products if you are going to hot smoke these and then freeze them you can skip the pink salt.
Thank You. Ax someone who suffers from Migraines... Yes!! Thank you!.
All good short cuts to Goodness are appreciated.
Yeah, skip the nitrates, nitrates are for explosives, not food!
You can also cheat and use liquid smoke
@@mattpeacock5208 Nitrates and nitrites are compounds that occur naturally in the human body and some foods. They're also added to certain processed foods to extend shelf life. They can change into nitric oxide, dilate your blood vessels, and lower blood pressure. Moreover, they may enhance physical performance. Psst, don't eat leafy green veggies...
www.ncbi.nlm.nih.gov/pmc/articles/PMC6147587/
What proportions. How much per pound/kilo?
Nice job 👍
Wonderful and beautiful
Great video !
Looking good Scott. Was just craving a bit of jambalaya myself, have been wondering how to do my own andouille.
And yeah you’re right, Prague #1 is exactly the same as Instacure. 6.25% sodium nitrite, 93.75% sodium chloride by weight.
Thanks for this superb recipe. A have a batch resting overnight waiting to go on the smoker tomorrow. I adapted the recipe slightly with;
2kg Minced Pork (coarse single pass from my local butcher)
30g Salt
10g White Pepper
10g Cayenne
10g Smoked Paprika
10g Garlic Granules
5g Thyme
Chilled Water (Around 100/200ml)
I missed out the Prague powder, but froze mine straight after smoking.
Thanks Scott We appreciate that you enjoy our fair. We enjoy yours as well. Thanks man! Don't make it so long between vids.
Nice one Scott.
Damn...I miss being able to eat spicy food!
These look amazing...excellent job on them :)
Amazing pronounciation of andouille man, I didn't expect that.
Looking good
Looked unreal 👍
One of the best sausages in the world. It has it's cousin the Linguicia sausage from Portugal. I have this with fried over easy eggs and rice for breakfast once in a while like in Hawaii and it is an Island favorite called Portuguese sausage eggs and rice.
Absolutely a crayfish boil... genuine everything with proper spices like Zatarains!
I have Zatarins George, can't wait mate.
Never thought I'd see a Limey making andouille...nice!
Awesome! also, i can't believe you didn't break out the mustard when you were trying them! LOL
Great stuff mate
Now rock that Andouille into a Gumbo Ya-Ya.
Up nice and early Scott. 👍
Really diggin the soundtracks lately!
Sounded like a bit of surf music 🏄
Love Cajun foods and the people.
My dad was a resident in Thibodaux, Louisiana area.
He and stepmom moved after Katrina, very sad to see devastation.
The bicarbonate of soda is to tenderise the meat during making and cooking. Creates softer mouth feel.
my wife was born in thiboaux
Love the channel Scott,I grew up in s Louisiana and hope you had the opportunity to try tasso and would love to see your version!
You're bang on, the baking powder helps the bind by making the mix less acidic. Biggest mistake amateurs make is not getting a good bind.....end up with a pan full of fat and a dry crumbly sausage!
It helps give that nice snap to them too when you cut into/bite into them.
My favorite!!! I make it and tasso also.
Omg😍😍😋👍
I'm a vegetarian and that was beautiful work.
Naughtius Maximus. How can you resist? Those andouille look so tasty!
Cool thanks
Like Cajun? Boudin would be nice too. I live in Lousiana. always enjoy your videos
Nice mini Andouille, but probably 10 times better than what you would get in a big box store. Try fresh garlic sometime, makes a big difference.
NICE
UA-cam in Perfektion, gerne auch wieder! Gruß aus Germany / Pfalz Dutschland 🇩🇪 🇧🇷
If only i could try 'em..... omg
Awesome! Thanks Scott! This is one of my "go to" favorites as well! I like the difference in ingredients compared to the recipe I follow. Cheers mate!
Kiwi, married to a Cajun, can't really get andouille here so have made it from scratch a few times, almost always made patties instead of links. Yours look legit.
Mmmmm now a good Boudain sausage! :)
See theres white and black boudin. As an acadian I'm used to black boudin(blood sausage). I only saw white boudin recently!
You did great. Cayenne and white pepper are key spices, imo. One gives a kick, the other provides depth to the heat.
Thanks Scott.
And not too complicated either! A hit!
Scott... Love your videos. I've made different sausages (my favourite is teriyaki flavoured sausage) as well as kielbasa. I used natural casings when I first started but found when you smoked the sausage, the casings were hard to bite through. I've just started using collagen casings and find they are easier to use, and easier to bite through. I haven't tried smoking using them yet but plan to once the weather warms up. Would like your opinion on what you think about collagen casings. BTW. Going to try this recipe very soon. Thank you.
Hi Scott this is something a long time coming and missing from the market place here in the UK.
Love your channel and will definitely try this recipe!
Just FYI...that was a lot of Prague Powder/Instacure for 2lbs. of meat (a little over double the recommended ratio of 1 teaspoon per 5lbs. of meat). Too much curing salts can be toxic, so it's better to be safe with them.
. . . too much of everything is toxic, even too much of water . . .
True, but irrelevant. All I'm suggesting is that people read the package and follow the directions. You are free to do as you choose. RIP
Yup way too much,
I'd be interested in see you make boudin sometime. Another fantastic sausage from Louisiana.
Just got lucky enough to have a neighbor from Louisiana drive down there to visit family, and offer us neighbors a chance to buy boudin by the pound from a famous market that sells it. I had her get me 10 lbs. It is absolutely amazing!
You have boudin in Louisiane! Hello from France 🇫🇷 😁
So many different stops to make in the US. Any video coming up of the trip?
Dang Scott, yer readin my mind m8.
Did the use wood chunks Scott for the smoking and what type of wood.
Scott, love the videos. The only thing I'd like to know is if I reduced the salt level to a couple of teaspoons or if there is a reasonable sodium substitute and still keep the sausages tasty.
Excellent video. Can I ask where you got the suasage maker?
SRP needs a shop!!!!!
What do you do with the remaining sausage goo in the stuffing machine? Looks like there is enough left for a small sausage in the nozzle.
Hi Scott I just discover your channel and i am really enjoying your instructives videos. Thankyou so much for sharing your knowledge with other people.
By the way can i please have more information about your smoker. I would like to acquire one.
Thanks in advance
Ma bro.... 👊🏾
The Andouille sausage heritage is actually from the Maritimes in Canada. The Arcadians that were expelled from New Brunswick, Nova Scotia and PEI during the 1812 war were sent South to what is now New Orleans. On arrival the local's could not understand their form of French and abbreviated the term Arcadian to Cadian to Cajun over time. The Arcadian version is grey and smells of tripe to be honest, thank God the Creole people funked it up to what we love now. Great video Scott. Cheers Moose.
Andouille sausage of from France ! Brittany !.
Nice job! Next one to make is Boudin
Would it be ok to substitute suet for back fat as I am struggling to get it. Thanks
I just finished deer/ pork burgers n ground meat for stroganof. Gonna try this with andoullie with cheese bits fella. I try to get the most out of my harvested deer n seems like my son's want me to notch it up mate. 72+ 🍁Manitoba hunter Yorkshire expat 🍁
Was that sweet paprika or smoked? They look fantastic!
Briefly soaking meat in a solution of baking soda and water raises the pH on the meat's surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it's cooked.
What casing you were using mr?
I was really confused by your andouille, as I only knew the version from Brittany, and that is very, VERY different to the one you made. I really like it, but I guess it's not for everyone. Yours looks great as well. I'm hungry now.
Hey Scott! Have you ever made a French style dry sausage ("saucisson sec")? I think it would make a great video!
What make smoker and model do you use please let me know thanks
Scott enjoyed your video on making a dewy sausage. How can I get the recipe? Thank you
Looks good. Did you also bring back poudre filé so you can make gumbo?