Todd, I am from Lafayette and I enjoyed every one of your videos. the recipes and methods you use are spot on for anyone wanting to know how these "cajun" sausages are seasoned and cooked. There is a misconception that our food is crazy hot with pepper, it is not. Our heritage is for taking simple ingredients and making them very flavorful.
tupperware9mm These sausages look damn good and they’d be good in a gumbo or a jambalaya. I’ve made many a gumbo or jambalaya with them. They are good in red beans or white beans too and I’m sure on a poboy too. However, I don’t know what makes these sausages Cajun tho, because they are made and eaten across south Louisiana by all the local people regardless of ancestry whether they be Cajuns or non-Acadians such as the various types of non-Acadian Creoles like white Creoles (French Creoles, Spanish Creoles, German Creoles) that are found in the greater New Orleans area and in the northern parishes of Acadiana or the mixed race type of creoles (mulatto type called Creoles of color) or Louisianians of Italian or Irish descent or even blacks in south Louisiana. I think it would be more befitting to call them south Louisiana pork sausages because I don’t see what makes them Cajun. Agree?
thats funny. I grew up in near Lafayette, learned how to cook there. I have lived in Texas the last few years, but anytime I cook people expect it to be painfully hot because thats what they have come to know as "cajun food" because they dont know no better, then they act disappointed when its not. Expectations vs reality I guess. There shouldn't be so much pepper you cant taste the food.
Great job, nice to see someone that keeps the meat cold while making the sausage. Learned something about keeping the casings close to the end of the tube. I have had a problem with this in the past and it over stuffs the casing, rip, Thanks
I have tried many different sausage recipes..... your is one of the best (it is my personal favorite). Thank your for posting this video. If you got a good Boudin recipe ... please make another video!!
Todd you mentioned you only added the green onion because you did not plan to smoke this sausage. What does the green onion do in the sausage if it was smoked?
I find that it does not impart that nice green onion flavor as much when smoked as compared to when making fresh. The amount I added to this batch was really small. I would have normally added twice that amount but that was all I had in my garden
Todd I'm finally gonna get a chance to make sausage tomorrow. This may sound like a dumb question, but I'm a bit confused about how to measure the seasonings. You refered to "fluid ounces", yet I see dry ingredients in a bowl. Obviously you added water to make a liquid. How do those measurments convert to "dry" measurements, in other words teaspoons, tablespoons etc.?
I'm thinking about trying this. But I'm curious as to what people think about curing the sausage. Some people say to mix an ingredient(not sure what) that helps in curing , and some don't bother. When should someone use a curing compound in their ground meat?
toddrodrigue OK thanks Todd, I do plan on smoking some of it, so can you recommend what to use, and the process? I also understand that I need to let it air dry after stuffing...can you elaborate on that a little? Thanks. I enjoy your downhome videos-had me hooked ever since I saw your jambalaya video.
toddrodrigue Ok so basically when smoking, you want to make sure the sausage reaches an internal temp of about 165 degrees. Do you just insert a food thermometer, and is it ok to pierce the sausage? Also alot of people use Instacure, where can I get that locally? Thanks.
chalemi I just leave my food thermometer in the sausage the entire time it is smoking. Instacure is the same thing as Sodium Nitrite. If there is any store that makes their own smoke sausage locally you should be able to buy some from them. If not you can get it from LEM, Sausage Maker, Allied Kenco or any other butcher supply place on the internet.
Todd, I am from Lafayette and I enjoyed every one of your videos. the recipes and methods you use are spot on for anyone wanting to know how these "cajun" sausages are seasoned and cooked. There is a misconception that our food is crazy hot with pepper, it is not. Our heritage is for taking simple ingredients and making them very flavorful.
tupperware9mm These sausages look damn good and they’d be good in a gumbo or a jambalaya. I’ve made many a gumbo or jambalaya with them. They are good in red beans or white beans too and I’m sure on a poboy too. However, I don’t know what makes these sausages Cajun tho, because they are made and eaten across south Louisiana by all the local people regardless of ancestry whether they be Cajuns or non-Acadians such as the various types of non-Acadian Creoles like white Creoles (French Creoles, Spanish Creoles, German Creoles) that are found in the greater New Orleans area and in the northern parishes of Acadiana or the mixed race type of creoles (mulatto type called Creoles of color) or Louisianians of Italian or Irish descent or even blacks in south Louisiana. I think it would be more befitting to call them south Louisiana pork sausages because I don’t see what makes them Cajun. Agree?
thats funny. I grew up in near Lafayette, learned how to cook there. I have lived in Texas the last few years, but anytime I cook people expect it to be painfully hot because thats what they have come to know as "cajun food" because they dont know no better, then they act disappointed when its not. Expectations vs reality I guess. There shouldn't be so much pepper you cant taste the food.
Great job, nice to see someone that keeps the meat cold while making the sausage. Learned something about keeping the casings close to the end of the tube. I have had a problem with this in the past and it over stuffs the casing, rip, Thanks
i'm stoned out of my face and this might be the most interesting video i've ever seen
I have tried many different sausage recipes..... your is one of the best (it is my personal favorite). Thank your for posting this video. If you got a good Boudin recipe ... please make another video!!
Thanks for posting this video. Been trying to find a good recipe for fresh sausage.
Thanks for sharing this.
We've got 8 pigs to butcher and I am super eager to try this out. Both cured and non-cured. Are you in Louisiana? If so, do you raise your own pigs?
Awesome thanks for the lesson
Todd you mentioned you only added the green onion because you did not plan to smoke this sausage. What does the green onion do in the sausage if it was smoked?
Thanks for the video
I find that it does not impart that nice green onion flavor as much when smoked as compared to when making fresh. The amount I added to this batch was really small. I would have normally added twice that amount but that was all I had in my garden
Thank you soo much for the informative video. One Question; How much green onion for the 34 lbs meat??
Would love to make this recipe, but could you break it down to 5 lbs of pork!!
Looks good Todd. Aieee!
If you use a lazy Susan it'll defeat that rolling problem while your stuffing.
Todd I'm finally gonna get a chance to make sausage tomorrow. This may sound like a dumb question, but I'm a bit confused about how to measure the seasonings. You refered to "fluid ounces", yet I see dry ingredients in a bowl. Obviously you added water to make a liquid. How do those measurments convert to "dry" measurements, in other words teaspoons, tablespoons etc.?
I do not know how they convert to dry measures. I use a 1 fluid ounce medication cup to measure each ingredients
toddrodrigue OK I got it now, thanks. I was overthinking it. :)
Add the amount your putting in a medicine cup to a regular cup, tablespoon, teaspoon or whatever and there is your dry conversion in real time
I see you use water. About how much for the 25 lb. batch?
7 years later, I guess we'll never know!
I'm thinking about trying this. But I'm curious as to what people think about curing the sausage. Some people say to mix an ingredient(not sure what) that helps in curing , and some don't bother. When should someone use a curing compound in their ground meat?
You only need to cure if you plan on smoking it.
toddrodrigue OK thanks Todd, I do plan on smoking some of it, so can you recommend what to use, and the process? I also understand that I need to let it air dry after stuffing...can you elaborate on that a little? Thanks.
I enjoy your downhome videos-had me hooked ever since I saw your jambalaya video.
use this recipe and just add sodium nitrite 1tsp per 5lb meat. See my andouille video on how to smoke it.
toddrodrigue Ok so basically when smoking, you want to make sure the sausage reaches an internal temp of about 165 degrees. Do you just insert a food thermometer, and is it ok to pierce the sausage? Also alot of people use Instacure, where can I get that locally? Thanks.
chalemi I just leave my food thermometer in the sausage the entire time it is smoking. Instacure is the same thing as Sodium Nitrite. If there is any store that makes their own smoke sausage locally you should be able to buy some from them. If not you can get it from LEM, Sausage Maker, Allied Kenco or any other butcher supply place on the internet.
could you please tell me where to buy the casing? and what exactly is it?
How much water for #25 of meat. Thanks
What is the brand of the stuffed and where can I find it?
ooo yeah jummy
That's a lot of damn pork
Laissez les bons temps rouler
Actually I do not as I do not cook chili. Sorry
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