Homemade Cajun Sausage
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- Опубліковано 11 бер 2016
- Learn how to make homemade sausage, Cajun sausage!
Recipe at blogsite: www.ricengravy.com/2016/03/hom...
KITCHEN EQUIPMENT:
grinding plates: tinyurl.com/jnrr96u
sausage stuffer: tinyurl.com/zu8z2xy
thermometer: tinyurl.com/hydz8mu
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I learned years ago to load the stuffer horn with casing by mounting it on the stuffer. It's much faster once you get the hang of it! Take the horn off and store it in the fridge if you want.
I bought that same set of disks a couple years ago....LOVE THEM
Looks good! You are right about collagen casings being easier to use--just don't get them wet before stuffing. I used to use natural hog casings, and on a whim tried collagen casings. Haven't looked back since. I do admire folks like you who use the natural casings though--you guys are the real masters of sausage making!
looks like an excellent recipe, gonna try that!
Some xtra advice :
* rincing the links from the inside is also necessary to spot where there are flaws or piercings. Cutting those places away, already lowers the risk of burst sausages while filling, considerably
* when filling the stuffer: keep the container in an angle, take an open hand sized scoop of the minced meat, and aim that with a firm whack into the container. Do that with every portion untill you're out of meat of untill the container is full. Is very effective to get out any air bubbles. OK, in the beginning that perhaps a bit messy because aiming isn't easy as from the first time, but once you get the hand of of it, it'll work out fine.
being in the food business,we always start the stuffer before adding casings,turn crank as needed,it also releases alot of air,.NICKEY T ST.LOUIS MO.
Thank you very much, not just for the recipe i.e , the seasoning for Cajun sausage, but for all the little details and techniques for making good sausage. Great instructional video.
Started making homemade sausage about 3 years ago to cut out most of the fat in store bought. Bought a grinder and a stuffer. After several times of making it. I leaned to put the stuffing horn on the grinder and stuff the links while I was grinding the sausage meat, add the season before grinding, sure made it faster and got the sausage in the smoker in no time. Do it this way and you will not have to buy a stuffer. We do this with our grand kids when they want to spend the weekend, they enjoy helping and eating it. They are now 6 and 8 years old but every time they want to know if we are going to make sausage when they come over.
Oh my goodness thank you that looks great and I definitely wish I was in your kitchen
I try to stay with traditional approaches when cooking. I don't use pink salt or that celery stuff mentioned. Also, I take the sausage directly to the smoker after stuffed. I smoke the sausage til done, but before juices are rendered. I then freeze the bulk.
Video is nicely done. I have also made German Brats for years, and I use your pre-mix spices technique. I have a dedicated grinder with stuffer tubes, and I find with a little practice, I grind, stuff, and twist all in one step. Saves a lot of clean up afterwards. I have a vertical stuffer, but only use if for small meat snak sticks. The Hog Casings I buy come pre-cleaned, so only need to wash the salts off the outside. I use Pork Butt as you do, but also like to mix with beef, or beef alone. After many times measuring, I have found that a Packer Brisket has really close to 30% fat. With the Brisket, you have to cube the fat and lean separately, and mix them up when you mix in the spice. The fat is not equally distributed in the brisket as it is in the pork butt. Finally, thanks for the spice recipe.
that looks fantastic, so fresh.
Thanks for the detail. Excellent video!
Looks amazing, great work!
Nice video! I still grind with an old Griswold grinder my Mom got 80 years ago. Works fine, and can be bought used for about $10. Likewise a cheap stuffer with a plunger works fine too, at about $30 online. One word for beginners. Try twisting a few links early in the stuffing. The sausage needs to be firm, but not too hard, or it bursts. Also, push some meat into the tube, and form a cone on the end. That makes putting on the casing a lot easier.
Much gratitude! Well done Chef!
Awesome! Thanks for sharing, I’m definitely going to try your recipe!
Loved your voice and your style of explaining the process.
Being a cajun and growing up in south Louisiana I help make sausage and we smoked it.
Good job, looks like ours .👍💜👍
I have nephews with your last name. I'm in New Iberia.
Have a great day ! "
Great looking cant wait to make some
Very nice video. I don't use the skin on my sausage. I just shape them into logs and patties. I freeze them before I vac pac them. Works just fine that way.
What a great video. I've been wanting to make sausage for a long time. We have a new kitchen aid but need to get the grinder attachment. Thanks for showing us better coarser blades and tips on a packer. Thank for all the good tips. Your presentation is so easy to listen to.
do you have the recipe for this, he closed the website
Very Nice Cajun Sausage. you did a awesome Job.
Thanks very much Mr.
Dude looks great.
I luv this video
Love it, love the narration well done. Very enjoyable. Just a little recommendation if I may. It is easier to get the casing onto the tube stuffer when there is a little bit of meat at the end, you can achieve that by pushing the casing on the tube when it is on the stuffer.... That's all the rest is perfect and you made my mouth water Thanks
New subscriber, just watched this video and I'm going to give this a shot very soon. I recently bought a stuffer, in fact my very first ever batch of venison summer sausage is cooking. I can't wait to try this recipe. Heading to your channel to hopefully find some more sausage videos. Cheers to you sir
I always run my mix through the grinder twice I find it has a better texture when eating. Good video thanks for sharing
Thank, this video took a lot of my worries about sausage making away. I look forward to trying it out !
Nice. I make sausage with my Italian/Uruguayan friend and have learned a bunch. A lemon and water for rinsing and lemon instead of vinegar also works well. To take air out, A small prick similar to the corn on the cob holders also work well. Well said... too bad for me....
I cant wait to make some
extremely well done
Excellent video! I can’t wait to begin making sausage. I think your recipe and method will be my first attempt. Have to start somewhere and a garlic flavored sausage sounds delicious. ( :
nicely explained. thanks for posting the video.
I've been making sausage for over 25 years and I think you did a very good job for the most part. Seasoning the meat at the stage that you do is very important because if you try to season it once you've ground it you end up with just a weird textured chewy product. Temperature control for safety is obvious but most importantly for ease of grinding and consistency. Depending on what type of final product I want I will grind it once through a course plate let it rest for 8 hours for the seasoning to take hold and then grinding it through a finer plate before processing it. It depends on what sausage you're looking for. The larger grinding plates that you have are ideal for things like true Spanish chorizo not to be confused with Mexican chorizo. I am generally making sausage from game meat like elk deer and pronghorn antelope combined with whatever other very fatty meat. I do however respectfully disagree with your assessment that you cannot make sausage without the curing salts or the curing salt substitutes. I never used them never had a problem. I also recommend that people do not purchase those pre-made sausage seasoning packets. It's basically like making Doritos. Use your head and your own taste buds and come up with your own recipe. You might have to eat some mistakes once in a while but at least you're making your own stuff. Final note, I tend to leave at least 60% of the sauce I make packed Loosely in butcher paper outside casing and just use it to make patties. You can even roll into the links if you want to. It avoids one cumbersome step and gives the sausage more versatility.
Thanks for the inside tips , and passing in your experience , so we can have a more delicious sausage , amazing , you have and advanced sausage brain , its beautiful , happy new year
i tried came out like jerky and crumbly im guessing I didnt use enough fat
Ooooohhhh, i loved yummy yummy..
well.. darn... just finished dinner, and now i'm hungry again!!! blast you! :) great job on the sausage, the vid, and the narration.
Great video. Thank you for posting. I picked up some good tips and I liked the recipe on your website. I could almost taste them.
do you have the recipe for this, he closed the website
Fantastic technique and recipe mate, well done👍🏻👍🏻👍🏻
Thank a lot for your amazing video
I'm intrigued with this sausage making process, and want to get started making my own sausage. This video is what I needed to see. You have a great delivery, and very informative. I was thinking of purchasing a dedicated grinder, but in my case would only be made once in a while. So, the Kitchen Aid mixer with attachment would suffice I'm sure. Thanks for all the tips.
PHIL IN FLORENCE thanks! Good luck.
Looks very delicious. After reviewing the recipe my only grips are that I wish you listed the spice ingredients as percentages of the weight of the meat and I wish the spices were listed in grams because it is much easier to calculate percentages in grams versus ounces and grams are a measurement of mass and tablespoons are a volume measurement. I make cured sausages so the instacure #2 and salt is much more critical.
Just subscribed. Love your content.
Thank you for sharing
If you push the sausage through the tube after you fully assemble your stuffer, so a little bit is exposed then loading the casing to the tube is supper easy,I do it all the time a German Butcher showed me that trick. Sausage looks good thanks for the share
also centering the casing in front of the tube helps loading it
You did most every thing right. Fresh sausage doesn't require curing salt but if you use it you should mix it in after tasting because if you don't you are consuming nitrosimines and they are cancer causing you should wait at least 12 to 24 hours before consuming
Damn..... omg.... looks SOOO good
Looks Very Nice
I’m looking to make small batches of sausage. Already have the Kitchen Aid mixer and grinder attachment. Waiting on the sausage horns. I’ve watched a lot of sausage videos today and this was very informative.
First I’ve seen any use ACV. How long did you let the casing soak in the ACV?
1. Buttermilk i never ever heard that
otherwise i better recommended put finely grinded Beef
2.you have to mix whole thing good 10-15 minutes after that it’s gonna be stick together.
3. When you put casing on the horn please put it on the stuffer and keep meat looking out of the horn and lube the horn with meat and after you start put casing on the horn
4.you no need to put curing salt if you’re not gonna drying it. Remember curing salt it’s poison.
Excellent video.
Nice seasoning mix
Not really cuz although i m now living in Philippjnes i make cajun sausage but smoke it with oak chips, mesquite chunks, applewood chunks and/or hiçkory. Absolutely the best smoked sausage in the Philippines. God Bless n much love to all. Since i was born n raise in Louisiana the cajun part is natural n will try boudin, but i love Texas n the true Mexican food there so soon will do Mexcan Chirizo . Oh so yummy..
I like to boil first to near cooked then finish it off on the grill to get some char. My favorite sausages are bratwurst, sweet Italian, and andouille.
What brand and model of vacuum sealer do you use. I want to be able to seal my meat recipes like your sausage and my meat items. Thanks in advance for your help. GREAT Video!!
You can chill grinder piece for add time
Great tips
GREAT INSTRUCTIONAL VIDEO! THANK YOU.
Man I can taste it through the screen , mouth is watering.
Made this sausage yesterday it's so good thanks for the post
You're welcome!!
Exelence food, y love it.
That was an excellent video. Great tips.
do you have the recipe for this, he closed the website
You had me drooling
Can't wait to try this, thanks man
Thanks for the video.Is there something we can replace the buttermilk powder or powdermilk with as a binder in this recipe?
Nice
Looks delicious and made with love... gonna follow you for a while if you don't mind, so à la prochaine indeed :-)... kind greetings from Holland.
Thanks you for the great video. Very smr.
Just asking. Why do you put curing salt if you don't cure it?
I love Cajun sausage. Your tips are noteworthy. And to you, Sir, I tip my hat.
scottybroker why thank you! I happen to be making 15# of it at this very moment. :)
I Think I Can Taste Them from here !
Very nice, helpful, an useful tutorial, amigo! Many thanks! :-)
Made this before and loved it. The website link no longer exists so I can’t get to the recipe. Is the recipe posted somewhere else?
great video
Excellent tutorial. To the point and compact, very efficient and American, no BS or a word wasted!. I write this after having spent many, many hours online looking for an intelligent instruction on sausage making. The only uncertainty I feel is the issue of the curing salt, however that is only a matter of ingredients that I can individually research. Off I go to stuff some....
THANK YOU!
As for the use/necessity of curing salt, thanks to all contributors below!
Thanks! I need to watch my video again. So many people have commented on the curing salt. But I'm certain that I mentioned that it's not necessary and that the only reason I put it in there is because I PERSONALLY like the taste. Otherwise, the only time one would ever put curing salt in sausage or bacon is because they intend to cure it or smoke it, which would involve holding the meat at an otherwise unsafe handling temperature for greater than 2 hours. And during this process the curing salt will break down into something completely inert (although there are those who will argue about that, but that's a whole other conversation!)
In any case, don't let the curing salt hold you up, just make the sausage without it and without changes to any other ingredient in the recipe. If you do want to get some curing salt, you'll most likely have to find it online (try Walton's). And don't get more than half a pound of it. A little goes a very very long way. Plus, then you'll be able to make bacon!!! I use Michael Ruhlman's bacon recipe, from his book "Charcuterie". Good luck!
Wow very nice.. 👍🌹🌹
As other mentioned it is better to cure the meat for 24 to 48 hours before freezing; in that time the cure is being used and when you heat ,fry the sausage it will not turn into toxic chemical.
You can get vertical stuffer for below $100 on eBay, it works great for me. Of course smoking would add additional flavor. Good video
Indeed it is better to cure in frig for a day or two - that way the flavors meld together much better than slamming them right into the freezer. Much more flavorful!!!
The perfect video I've been looking for. Will try making some this coming weekend. Hopefully 3 pounds of a breakfast maple and a jalapeno cheddar bacon.
Norman! Please post your breakfast sausage recipe. It's too expesive to buy for no reason at all. I believe it's mostly bread crumbs.
do you have the recipe for this, he closed the website
Wow, great video rang your bell, going to your website next
A word of advice... I took a sausage stuffer with me on a plane, I was only going a few hundred miles but the security x-ray made it look like we a machine gun with its crank out the back and nozel in the front. Those security guys were extremely "interested" in the stuffer they had never seen one before and I came sooo close to being on TV. It took a lot to make them laff but both parties parted wiser for the experience.
Nice sausages and video. I use colagen casings when i make mine and yes they are much easier to use than natural ones. There is no need to soak them before use either. Good job !
Qq
Man, I love sausages and this looks yummy!
I love sausage
I have found a super duper easy way to sleeve the casing onto the tube . Here . Start a length casing onto the tube . Pour about 2 or 3 tbsps. of veggie oil into the tube . The oil will flow into the casing providing a lubricant . As you sleeve the casing the oil will drain ahead of the process and excrete out of the end of the length. What was a pain in the butt job is no longer an issue .Your welcome.
If I did want to leave this to dry cure, how would it change the recipe or would it be better just to start over with a recipe meant for dry curing?
Amazing and thanks for sharing this recipe btw do you cook and eat the case or you remove it before cooking?
SFM eSports Hey there.
You leave the casing on, as with any sausage you would buy in the store.
You may be thinking of Mexican chorizo, which is stuffed into inedible plastic casings here in the US.
Most national brand sausages you buy in the store (as opposed to sausage made by the butcher in the store’s meat department) are actually stuffed in synthetic “collagen” casing. This is also edible.
In my video, I used natural casing and it is totally edible.
When cooking “fresh” sausage (as opposed to smoked sausage) you always want to simmer the sausage in a little water before you fry or sauté it so the casing can firm up. Otherwise, the casing may stick the pan and tear, leaving you with ground meat!
Hope that helped!
i love how ya put a nice dark skin on the links...when i grill i always cook to dark...the little bit of char adds so much flavor...i hate when say i get a bratwurst and the finished product is grey...don get me wrong still good...but that grill char...theres no beating it!!
I realise I'm a few years late to the party but if you want to make threading the casing onto the filler nozzle easier then scoop a little water into it first it stops them catching on the nozzle going on and when filling, if you get good enough you should be able to fill with one hand on the nozzle and one cranking the filler. I'll leave a question for anyone who might see this, does anyone else link their sausage in threes? it seems like so much more effort to do them individually
Good vid
When you load the casing on the nozzle, put the nozzle on the pumper, put the end of the casing on, and pump out a little bit of meat into the casing, like 1/4th of an inch, then load the rest of the casing from there, its much easier.
Yea who makes sausages this way?
im a big sausage lover and today ive been looking at videos to make my own sausage to save money or just to make my own but from watching videos it seems about the same price and i get some good sausages from a local grocer that go good on a bun or in spaghetti sauce so i guess i really dont see the need to make my own although it looks fun.
I think the idea here is that you could also control the ingredients which is my primary interest. Food prepared and packed in a plant or factory has to have nitrates for food safety regulations. Nitrates have been linked to cancer and are overall simply bad for you. So making them at home with a little effort makes sense.
Rice and Gravy ? Yeah the name sounds legit .
my late mom used to do 40-60 lbs polish sausage at a time, grinding and casing step were the same step, 1940's hand crank ....me or my brother provided the muscle.....her last batch was around 2008 +/- RIP mom.........
Thank you for the gloves!!!
This pork sausages looks yummy but i love chicken and gravy that look so yummy like to get that recipes from you spicy recipes to
Elain Jones oh! Well I have a video for that. One of the first I did. Go to my UA-cam page and watch the “chicken stew” video.
No need pink salt. There is really no reaon to add for fresh sausage. I dont ever add any and we make 100kg a day. Just let it sit over night to fierm up and develop the flaver. Also its alows the skins to dry out. then its a good time to cut and pack. Nice vid.
Thanks for sharing your video. Have you ever tried adding you seasoning to a cup of water, letting it set for awhile and then adding it to the meat? It really makes a difference in blending the meat and seasoning.
No I haven't. I've never had trouble getting the seasoning well blended. But it sounds like it would work!
Adding water to my seasoning and mixing well has always been my method. Mixes into the meat uniformly.
Agreed a cup of ice water really helps in mixing. I would also caution about leaving your sausage in the stuffer in the fridge for to long, it can set up pretty hard and be troublesome cranking it out. If your meat is very cold as suggested, your equipment is cold (I put my grinder in the freezer) and you use ice water to mix the seasoning you can go right to stuffing. Great video, excellent recipe. Sausage making is so much about feel, the more you do and get to know your equipment the more fun it becomes and the better the product. Thanks for sharing.
This is my third or fourth time to make sausage, so I wanted a refresher course. You did well my friend, thanks for posting. The curing salt lesson was very informative, I was debating, after doing 100 lbs of Summer Sausage last January, to cutting back to less than half of the Curing Salt. Also thanks for mentioning the twist the same way each time. I never got why they reverse it each time. Your's makes a whole lot more sense. God bless, may the love of Jesus be your's. Happy Resurrection Day.
Thanks! Yeah, I get a lot of flack about adding curing salt to my sausage. But it's just a tasted preference for me, nothing more.
buttermilk powder? Use buttermilk and some additional acid
Do you have a cost breakdown
Question
Chip liked this video and picked up a lot of tips. You videos are really helpful, but I have a question. When using the pork but for most sausage do you add extra fat, or just the fat that comes on the pork but, including the fat cap on the one side.
Thank You
Larry
PS. I going to try the powdered buttermilk sounds like a great idea.
Hey Grandpa. Sometimes I do, sometimes I do not. The deal is, with pork sausage, you want 20% fat in your mix. So, if you're making 10# of sausage, 2# of that will be fat. Pork butt, the way it's trimmed nowadays, runs about 15% fat. For something like andouille, I feel like getting that ratio correct is important. But buying hard fat (which is what you want for sausage) can be difficult to find for the average retail consumer. And in the case of my Cajun sausage, I am almost always boiling it in crawfish boils and low country boils, or adding it to my navy beans. Since fat isn't so critical in those uses, I don't go to the extra effort to get the fat. But you will DEFINITELY notice a difference with that little extra fat, if you do decide to watch the ratio. Does that help?
It sure does help. Sorry I missed your reply until now. They are trimming the heck out of pork butt. I agree that it is sometimes hard to get the needed fat. In some things I have been going to chicken thighs with the skin on just to have a juicy sausage.
Think I'm going to go to a butcher and see if I can get the extra fat with the pork.
Can find fat at your local meat locker/market.