Traditional Andouille sausage #2
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- Опубліковано 3 січ 2014
- This video will show you how to make a traditional style smoked Andouille sausage. Andouille sausage is basically a spicy coarse chopped smoked sausage with very little ingredients. The key words here is COARSE CHOPPED. Most Andouille in the stores are fine ground and have all kinds of spices in them. This is not Andouille sausage. Andouille should be 1/2 inch or larger in grind size and lots of old timers still hand chop the meat. It should be more like ham in a casing when you are done smoking it.
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You taught me GOOD, sir. Thank you, so much. I'm up here in Wisconsin and i need Andouille. You gave it to me and my friends.
Thank you. You launched a thousand gumbos...and a boat load of Red Beans and Rice.
Thank you for your time, sir.
I've been watching a few of your videos and I really admire what you do.
been making sausage for a long while, this is the first and most comprehensive Andouille recipe I've found, attempted many times, first time in I feel I have a shot at getting it right.
Excellent product. I'll definitely try your method. Great video.
ur recipe sounds awesome,i'll try it,thx.
Hey wanted to say hi. Always come back to your UA-cam channel. I had been thru so many andouille sausage recipe. It took me 9 yrs to get it the way I wanted it my recipe was stolen. My ex husband tried to take credit for my andouille sausage but I give you the credit. Thank you so much by sharing your recipe. just changed it to my own taste buds. It was a big hit. I hope to make it again.
good vid.... good ideas..... thanks for posting... gotta get my smoker built!..
good stuff man. Can't wait to make my own. Thank you!
Very Nice..Thanks for sharing..Cheers Jeff
Awsome man!
Im from new iberia and i made some this morning very good sir!
I so appreciate your demo. Is the weight of the spices for the total 15# of meat? I do hope you make another video soon.
Nice job man, your smoker looks like I made it myself, I've made a smoker out of a large cardboard box once, any port in a storm. Thanks for the tips on the plate size.
The kidney plate is as I have read, meant to be used with the knife when you are using the grinder to stuff casings. Great video, looking forward to more.
I enjoyed this. Thank you. Do you tie the ends to hang them? What casing do you use? Thanks!
Where did you order the #12 3/4" grind plate for your cabela"s grinder?
wow looks good, i be making this for the super bowl putting it in shrimp jambalaya
Interesting. I just bought my first grinder. I'll make your Andouille recipe. I already made a homemade Spam and Italian Sausage..
GREAT VIDEO, WHAT WAS THE AMOUNT OF INGREDIENTS DID YOU USE FOR 15 POUNDS OF MEAT.
I make the andouille sausage using your recipe and boy it came out perfect. But I’m not in tenn. Anymore I’m in Puerto Rico. I want to make this but am concern with to much humidity . And I thank you for sharing your recipe .
Gonna try this with my harvested deer / pork 🍁 72+ Manitoba hunter expat 🍁 thx fella 👍
That smoker is sick!
Yum.. looks great.
Big chunks are definitely the key to andouille. Without them, it's just sausage.
Can I order some from you
This is actually how they make it today, some places anyway. But True Traditional Andouille Sausage was made by just using Pork Intestines. They would actually season the intestines then stuff the intestines in self and then heavily smoke it. My first job out of school over 30 years was for a cajun sausage kitchen that been been open over 70 years. And we were still making the true traditional Andouille sausage. Mostly for the older cajun french people that came by. I do not remember selling it to grocery stores. I do not know if they are still doing so though. We also made it the way you are making it here in video. These w sold tons of it around south Louisiana.
Mr. GM qq
You sir , win the cigar . Most people don't know that andouille is not a sausage in the conventional sense . I have used it in chili and cowboy style beans as well as gumbo and recommend it. Though you have to take it from the item so that it doesn't fall apart and ruin the dish . The sausage they are selling is pretty much how all pork sausage used to be made before the producers started using meal slurry to stretch the pork that was used . Its good stuff , but its not andouille .
There is a place in Scott , La that sells the authentic stuff . Its called Best Stop . Its just a hole in the wall place on thw outskirts of town but they serve up some of the best cajun cuts and boudin in the area .
Been to the best stop on many occasions. Though not a big fan of their boudin. I think they lack not enough of pork liver. Not even sure they put liver in their boudin at all. Did not know they have the authentic andouille though. Will check it out next visit. Usually I work around there. Actually I live only 40 minute drive.
Mr. GM I wonder sometimes if they have the same person making the boudin all of the time . I have had the best and the worst boudin I have ever had there so I never bought any more but people still rave about it . Its been two years since I saw andouille there as I haven't been back since . I suppose I could go back to se if they are still making the andouille .
Sausage made like jacobs. In laplauce louisiana
I am guessing you are from the Iberia parish area ? I have known some Rodrigue's and Ortegos from that area . Lots of Cajuns with Spanish sur names .
My grandmother was Marcell F. Jacques from New Orleans
Eric Rachal If they got Spanish surnames, they are not really Cajuns are they...
I could not see the entire recipe, where can i find it please.
Have you ever made boudin ?
The recipe on the video is for 15 pounds. So I should divide that by three for a 5 pound batch except for the nitrites which is the 1 teaspoon per 5 pounds right? Also, it has nitrites, did you let it sit for a while for the cure to work it's way into the the meat or do you stuff and smoke immediately? I am looking forward to doing this. Thank you.
The printed recipe on the screen half way thru the video, said at the top it was for 60 lbs. of meat. That kinda makes this recipe useless for home use.
Great video. Just one comment, 1oz of Granulated Garlic is about the equivalent of 3oz Fresh Garlic. They shouldn't be substituted 1 for 1 by weight...JJ
thanks for posting this.
So you don't put any spices into your Andouille?? With out the seasoning is it really andouille or just smoked pork in a casing???
At the 4:00 mark there is a list of spices that has him putting in 3 oz Red Cayenne pepper, 3 oz Black pepper, coarse grind, 3 oz garlic, fresh or granulated, 13 oz non iodized salt, 1 tsp per 5lb meat of Sodium Nitrite (Prague powder #1), 6 tsp Thyme, optional, and cold water to dissolve spices.
did somebody say sausage party?
Nice but stinks on the toilet trust me 😂
Какая страшная , грязная коптильня , после обработки эту колбасу нужна выбросить , страшно пробу снимать
Ocd? The sausage only touches the smoke. Fear not.