Andouille Sausage: Start to Finish
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- Опубліковано 4 лип 2024
- 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
Music:
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Amazingly well done. Can't believe I just found your channel - outstanding work. And thanks for the metric weights and temps as well.
Thanks, and welcome in!
Thanks! Your videos are great...very inspiring. Love your energy!
Thanks! I find your comment inspiring!
Dude, I have run my little ninja into the ground cooking, love it.
The boil was delicious!
Glad for the tip on how not to over stuff the sausage. As a novice, it helps.
As a meat cutter of over 55 years, it still helps. :)
love that you put some coarser bits of meat in there ,nice color
I always wondered why andoulie sausage tasted that good. There was a time where our family could only get it by visiting my mom's Cajun family in southwest Louisiana
Thanks for making these, I have some homegrown cayenne that I smoked last fall, going to grind them up and use for this sausage, they're hot smoky little buggers.
I like the sound of that! Thanks for the comment.
I'm doing 70% coarse grind and some potato starch 3%. Anyway, great job.
I have a hard time keeping my smoker at low temp is a water bath a viable method to finishing off most sausages, a side snack sticks or dried sausages?
I’m new to sausage making. In fact kids got me a sausage stuffer for Christmas. Did you make your own sausage closet. If so could you show how to make one? Thanks….great videos I’ve learned a lot!!
For sausages like these, I just put a window fan in my little storage room to circulate the air while I'm drying the casings. I have recently modified it with heat and humidity, and you can see how I did it in this video: ua-cam.com/video/snE5PlqIVjA/v-deo.htmlsi=J18zdWKe5eZZgj3j
What's up man! I see you still grinding. Get it haha
Can you do Turkish-type sausage? It's called sucuk. It has its uniqueness bcs it use horse meat (if you have access to one). Anyway, stay healthy and keep grinding my man.
That sounds very interesting to me. I'll certainly look into it. I'd have to raise and slaughter my own horse to get any horse meat here. I'm not sure why, but it is not eaten here and banned in many states. It looks like some high quality meat to me though. Thanks for commenting!
I'm so jealous, I live in south louisiana and haven't had anything that looked that good.
Go get some from Laplace, lots of places make it there and it's very good. Some of them will ship if it's too far to drive.
SIR... I did NOT see you RAISED PINKY, when you poured your WINE.!.!.! Hehehe.. We be all UPTOWN down here, good sir.!.!.! =)>
Should you eat the test patty with the fresh cure in it.
Probably not.
They looked Great, sir... And, consequently, I am still waiting for my BBQ@Anderson's Invite to arrive in the mail....../sigh =)>
Why are you finishing with sous vide sometimes and just smoking other times? Is it the thickness of the sausage?
I just like using and showing different techniques. The sous vide is much more precise and it finishes them up very quickly, but if I want to dry the sausage out a little more, I like to smoke them all the way. Thanks for the comment!
Does it have to be a dry white wine?
Not at all. Use what you like!
The recipe looks good. Like you said there are many for Andouille and yours is like a lot of the ones you see in Louisiana. Traditional Andouille is from 1.5 to 2" in diameter, or bigger. The meat is very chunky way bigger than what you did. The huge chunks of meat are what makes Andouille stand out from other sausages. It's usually almost smoked with pecan and for a long time, some use sugar cane stalks. With that #5 grinder you have you would probably need to use a kidney plate to grind the meat course enough. I have a recipe that came from a guy that used to own a shop that sold Andouille in Laplace, LA.. If I can find it I will email to you if you want. I subscribed to you channel waiting for that old school Andouille video. You make some nice sausage vids.
I'd love to take a look at your recipe if you find it. I still plan on making that old-school Andouille, but the larger beef casings have been on back order for a good long time. I should take another look now that it's front of mind again. Thanks for the comment!
@@AgeofAnderson found the recipes. They're very basic but it's what sells in Louisiana. one is from Laplace, the other is one that's very close.
@@AgeofAnderson
Laplace This is smoked for a very long time with no water bath afterwards
and no binders Pecan wood only
Andouille for 10 pounds
4535.92 grams
3/4” ground Boston butt minus the fat cap and bone
69 grams salt -------------------------------------- 1.5 % ----- 0.015
15 grams fine ground cayenne pepper ----- 0.33 % --- 0.0033
10 grams fine ground black pepper --------- 0.22 % --- 0.0022
1 tbls fresh ground garlic ------------------- need to do test this is for 10lbs
Cure #1 0.25%
50/55 mm beef middles
@@AgeofAnderson Taste of Artisan Website
Ingredients
1000 g pork butt (2.2 lbs)
13 g kosher salt (2 heaping tsp) ---------1.3% 0.013
2 1/2 g Cure #1 (1/2 tsp, level) -------- 0.25% 0.0025
10 g garlic (3 cloves, pressed) ---------- 1.0 % 0.01
5 g black pepper (2 1/2 tsp, cracked) - --- 0.5 % 0.005
4 g cayenne pepper (2 tsp) ---------------- 0.4 % 0.004
100 g cold water (1/4 cup) ---------------- 10 % 0.10
you can do a search of this one.
@@AgeofAnderson I would just use the biggest hog casings you can get. beef middles take forever to finish LOL
I think that will make a decent sausage, but I do not know anyone who makes andoullie like that. This may be a decent sausage, but this is not at all how we make andoullie.
Stay tuned my man. I'll do a more old school version down the road. Thanks for the comment!
@@AgeofAnderson ça c'est bon!
@noncthibodeaux1834
Would be great if you responded with your formula for andouille... curious minds want to know !!