Andouille Sausage Using BBQ Competition Pork Butt Trim- Sylvie Curry, Lady of Q
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- Опубліковано 11 вер 2018
- I generate a lot of pork butt trim doing BBQ competitions. Using trim to make all sorts of sausages seemed the best way to use the meat. These are cured and smoked. Competition BBQ, Homecooking , All Things Food
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I love the old time way you make sausage. I noticed that you measured your own seasons rather than buying premixed. Please send more videos. Awesome job. Thank you. ❤
Enjoyed your video!
My wife and I open a small restaurant next week here in Thailand.
Originally from Texas, I've lived here for 35 years and have treated our friends, neighbors and family to many dishes from home.
I will make gumbo tomorrow and test it on everyone in our community along with our 2 sons'. I refuse to make it without this key ingredient.
Last time I ate gumbo was on a drilling rig off the coast of Vietnam in the South China Sea. An associate of mine from Louisiana took a bite and said, "my momma would beat the hell out of our cook had she known they put hotdogs in the gumbo"!🤣
Thank you and have great 2023!
p.s., We stuffed 9kg of a Thai Lao sausage that my wife makes yesterday. Love our sausage press.
Fabulous
The boys will be pumped
GREAT VIDEO!
Thank you for sharing!
One of the best videos I have seen on sausage making...plz keep making more of these videos.
I like this video a lot!
Great job!!!
Two suggestions for you on loading the casings! First is to have a ounce or two of water in the end of casing as you are putting them on the stuffer tube. Second is to run your meat all the way to the end of the tube and let it bulge out the end just at tiny bit. These two thing I have found to help a great deal with ease of loading the casings. You need every trick you can use as those plastic stuffer tubes seem to be a great deal harder to get the guts to slid onto. Oh and something else that I find helps make the mixing less uncomfortable is to get a pare of Jersey Gloves or knit work gloves and ware them under the rubber gloves. You may have to get larger rubber gloves, but having the cloth glove under the rubber ones makes it a lot less cold on the hands and keeps the heat from you hands off of the meat. Love your video you gave a lot of really good information that will help someone that is new to sausage making get started! I have been making sausage and many forms of cured meats ever since I was a little kid 57 years ago and I still like to watch other people sharing their passion for Charcuterie in its almost infinite forms and styles!!
Thankyou.
Love your choice of spices. Great flavor I bet.
Thanks for the video!!!
Anytime you are ready to relocate to Cali, we would love to have your business.
nicely done
Pecan wood gives the best flavor for Andouille sausage .... IMHO!
Sylvie, so glad I found this vid tonight. Been researching sausage making and was looking for andouille. My family and I rooted for you on the "Showdown" and really respect your talent. Thank you!
I am thinking about trying this. How did it come out!
@@DrLee2004 My family liked this recipe. I would make it again.
@@gretchentyree1203 Is it good Sausage or is it good Andouille Sausage. I am from Louisiana and cook all the time, but I live in Florida and can't get Andouille here. I can get good Sausage, but I want the Real Thing. I don't mind making it myself. I make youtube videos too as DrLeeink and as the MAGLANATOR (also on Twitch.tv). I just make silly videos for my nieces, nephews and cousins, but I retire in 2 years and my next goal will to teach kids how to cook on the internet. THANKS for Replying and I Hope you have a GREAT 2023!
soak the casings in luke warm salt water and the casings will slide on just right. Love from california!
Good morning. I heard you say that the hardest part of sausage making is getting the casing onto the tube. You may have doe it off camera but preflushing the casing with plenty of water even after predoaking them will usually make it easier. The only other thing is that your tube may be too large for the size casings you are using . Do you have a slightly smaller tube? If not, it may be a good investment for you. Making sausage should be fun and not frustrating. Blessings. Poppy
Just an FYI : the purpose of Cure #1(Prague powder #1) is for smoking as the temp is low and the meat stays in the danger zone of 40-140 deg. If the sausage is not going to be smoked no cure is needed. Prague powder #2 is used for fermented meats .
Cures of any type need to be properly calculated and weighed !
It’s safe in the right amount, not so much for n the wrong amount.
Cure #2 is for cures that will take longer than 4 weeks. The type of cure is indicated based on the length of time the cure is needed not the type of product. Cure #1 less than 4 weeks, Cure #2 cures for longer than 4 weeks. This is born out by the fact that that are some fermented sausage that use Cure #1. You do need to know what you are doing to be sure with fermented meat, but it is not difficult to be safe. An excellent book on the subject is: www.amazon.com/Stanley-Marianski-Fermented-Sausages-Paperback/dp/B01FODGC18/ref=sr_1_5?crid=1HE4OTTPTGXO&dchild=1&keywords=fermented+sausage+making&qid=1620021311&sprefix=fermented+sa%2Caps%2C168&sr=8-5
@@mikesmicroshop4385
That’s kinda what I said , but will check out the book.
Oh good it’s only $ 22.50 , thanks I just bought it .
Nice video. Andouille is one of my favorites, there's is always some in my fridge and or freezer. You got pretty much everything right fresh garlic, pecan and all, except for one thing. Andouille is made from larger chunks of pork, that is a signature of this sausage. It makes a difference in the taste of the sausage. Most people use a larger grind plate from 1/2" to 3/4" holes. You should try it.
Search you tube for "Traditional Andouille sausage #2" by toddrodrigue.
If you'll run the meat out to the end of the stuffing tube, your casing will slip on much easier. Hope this helps!
Yes, that helps a lot. Thanks for the tip. I will try with my next batch.
Prague powder prevents botulism at the danger zone of temperature from 40-140 degrees. Helps when cold smoking sausage.
It is a good idea when smoking sausage in general as there are usually several temperature increases before it gets hot enough to be safe, that combined with the low oxygen environment in the ground meat as well as in the smoker its self is the prefect breading ground for Botulism. This is more pressing for any ground product as you are mixing the bacteria and spores that would normally be just on the surface throughout the meat, it is much less of an issue with whole muscle products like ham or steaks as the contamination is limited to the outer 1/16 of an inch of the surface which is quickly brought up to temperature in most cases. This is the reason that curing using just salt is generally considered safe for whole muscle dry cured meats like Bresaola, Country Ham, Prosciutto, Culatello, and the like.
If you screw the sausage stuffer to a piece of wood you could then clamp the wood to your counter without causing any damage.
I'll have to look into that.
LEM sausage stuffer sucks!!