Homemade Andouille Sausage
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- Опубліковано 8 лип 2024
- Making homemade andouille sausage from scratch is certainly a learning experience, but it's definitely worth the effort! I have a big cooking project coming up that requires seven pounds of andouille. I could have sent $40 at Wally World and ended up with ten packs of mediocre andouille...but making this sausage from scratch only cost half that amount, and produced a sausage that's certainly far better than the stuff from the store. I also learned a trick to stuffing the sausage casings that helped the process immensely: thread the sausage stuffer under running water before attaching it to your stuffer machine. See for yourself, and please let me know if I did this the right way or the wrong way. The recipe for this sausage can be seen on my Web site, Cast Iron Chaos, at: www.modemac.com/wiki/Homemade_...
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Looks tasty!! And all great ingredients hand selected, can't beat that.
That was really fun to watch ! Thanks !
Looks good!
Looks delicious.
If I made that, it would probably be all eaten before it could be added to the jambalaya next week.
You have great willpower.
Very interesting. Thanks.
Pretty good 😋😋😋
I’m liking the sausage videos, I got myself a vintage grinder like what you have and would like to make my own
Looks great. Can't wait to see the jambalaya.
Love this, your dedication to making this is awesome 👌 Happy Halloween my friend.
Now that is some good lookin Andouille right there. Nice job.
I used to live in Lafayette, and that looks pretty legit.
The sausage looks great. I'm looking forward to the return appearance of the caldron.
Just crank some of the meat out of the horn while the casing is on the horn and the casing will slide on with no problem.
Nice looking sausage. Try testing the flavor as a patty of meat before you stuff. Once it’s stuffed you can’t adjust.
Awesome can't wait . I'm making 5 gallons of black bean soup in my cast iron kettle On Halloween night.
Ming the merciless cooks sausages! lol
The sausages were cooked in the oven? didn't need to be cooked again. Warmed up...yes but not cooked.
Not sure about the use of cure......'they' say if you cook slow there's chance of botulism which is why cure is needed, but if it's cooked isn't that botulism free??
and.. that’s (abt) five days worth ??
It actually went into one really big pot of jambalaya. About eight to ten gallons of it.
This was painful to watch so meany mistakes.
I call it a learning experience. :P