How to Make Andouille Sausage
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- Опубліковано 4 лип 2024
- meatgistics.waltonsinc.com/to...
Andouille is a Cajun Sausage that can be made either Fresh, which would be without cure, or Smoked where cure is added and then it can be slow smoked. Andouille is sometimes double-smoked but we don’t like that method as we think it picks up all the smoke it needs the first time. It can be served lots of ways but it is very commonly added to Gumbo.
We are going to take the Andouille Cajun Seasoning and add cure to it as we wanted to smoke it. You could also simply use the Cajun Sausage Seasoning that comes with cure, but we wanted a more authentic Andouille taste.
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While I am sure this is a tasty sausage - it is not the way traditional andouille is made and as such shouldn't be called andouille. The following link shows details on the characteristics of this smoked meat. Please do more thorough research. Andouille would have been prepared during a traditional boucherie using only pork which was coarsely cut/cubed and seasoned with simple ingredients that the River Parish Cajuns had on hand -salt, black pepper, cayenne, and garlic. It would have been stuffed in beef middles or pork intestines and smoked over a combination or pecan wood, sugarcane, and corncobs. It was then placed in tins or ceramic crocks and "hermetically" sealed by pouring the rendered pork lard over it to solidify and create and "air tight " barrier so it could be stored without refrigeration. It was traditionally been used to season dishes and add some proteins too them in between boucheries which were typically conducted between October to early March when the weather was cold. There is no gelatin added and the grinds shown here are too fine. The video is well made & nicely explains the steps of this pork-shrimp smoked sausage, however, there are too many deviations here that are not correct to pass this off as an authentic or traditional andouille sausage recipe. andouilletrail.com/about-andouille
Cajun Andouille. That's my kinda sausage!! In Louisiana we cold smoke for a good 6 hours with pecan. Never had shrimp in it. I'll have to try that...
Andouille per LaPlace Louisiana (andouille capital of the world)...coarse ground chunks of pork, salt, red pepper, black pepper, garlic and cure #1 stuffed into beef middle casings. This is a cajun smoked sausage. Shouldn't call it andouille.
Looks like a Cajun hot dog
Great video Sir!
Amazing - clear and very well explained !!!
Living up to your username! Thank you!
I'm definitely going to make this.
Hail yes, excellent Idea!. Grrreat video & content, Jon...
Not being rude but I kind of gagged on the shrimp grinding part lol Seriously tho great video
Nice hotdogs....
Visit the Andouille Capital of the World, Louisiana’s River Parishes, and experience the Andouille Trail featuring Wayne Jacobs Smokehouse; Spuddy’s Cajun Cooking Experience; Jacobs Andouille; Bailey’s Andouille, La Bon Boucon, and 30 more restaurants.
andouilletrail.com/ - here is the link to authentic andouille
This is not andouille sausage, just call this something else. There are so many wrong things about your process. The diameter of your sausage is too small, beef bung or a larger part of intestine. The grind is a 3/4” or kidney plate and only one grind, I have also cut by hand 1” cubes before, the texture needs to be very course. Shrimp? Have you lost your mind? 4 basic spices, cayenne pepper, garlic granules, salt, and curing salt. Heavy smoking time 10 to 12 hours almost a cold smoke.
nice job. i will get some of that Sodium Erythorbate
Thanks Scotty, we've been using it more and more but, as I said in the video we have to be VERY careful when measuring it. Too much of it is a bad thing and could possibly get someone sick! Thanks again!
@@Waltonsinc yes we use it at Hormel .. but they keep it locked up.. lol
Yup, it is a restricted ingredient!
You're making a huge mistake calling anything other than very coarsely ground pork an Andouille. That's the whole basis of Andouille. That's why it's used in Gumbos. It doesn't turn to mush because it's not overly ground.
Looks outstanding
Thanks Tommy, adding 5% (or so) shrimp really put it over the top!
Dude: You work for a sausage equipment company, and you're using a hand mixer?? :)
With small batches, when we make huge batches we use the commercial mixer! It's amazing how different the batches look when they are fully mixed. With the commercial paddle style you get clear seperation between fat and lean but with hand mixers or even hand mixing the fat smears a little.
Sorry sir this is not Andouille. Maybe some kinda up Cajun smoked sausage with shrimp added. Andoullie is a very corse grind, in beef casing smoked with pecan/hickory or combination of both very little seasoning that’s what the heavy smoke is for. Never shrimp. Im sure this is a nice sausage but it’s definitely not andouille.
I love you guys, great products, but it is disrespectful to call this "Cajun Andouille".
That ground shrimp was vile
A bone nicks your knife?
Buy better knives bro.