Homemade Andouille Sausage | Swine & Bovine Barbecue
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- Опубліковано 7 лют 2023
- This andouille sausage is great by itself or in some gumbo or a crawfish boil.
Ingredients:
2980g pork butt
37g cajun seasoning
22g kosher salt
7g pink salt
8g cayenne
3g dried thyme
5g mace
5g ground cloves
4g ground allspice
6g ground mustard
185g diced onion
30g minced garlic
224g beer
- Charcuterie Book
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- Sausage Stuffer
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- Sausage Casings
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- Sausage Pricker
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- Charcoal Torch
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- Nitrile Gloves
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- Trimming Knife
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- Slicing Knife
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- Chef's Knife
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The way he’s pronouncing andouille almost made me go to the next video but imma keep watching 😂😂
Looks amazing man, keep up the good work!
Nice
This channel deserves more views. Saw Chud made andouille and gumbo in the last couple days.
We randomly synced pretty well on that!
Looks Awesome!... you'll never guess what I shot this week lol great minds think alike
Ha! Great minds indeed. Looking forward to seeing how you make them
How much milk powder did you use? It looks great!!!
Four percent of the meat weight, so 119g for this batch
What version of the MEAT grinder did you buy? How much meat do you grind regularly?
I have the 1HP grinder. I usually have between 6-10lbs of meat per batch. It’s definitely a little overkill but I like the bigger meat chute and how quick it grinds.
@@swinebovinebarbecue cool. Thanks. I have been going back and forth over the various models and reached analysis paralysis.
"Ahn-doo-wee". Say it with me..."Ahn-doo-wee". Not "AND-OO-WEE"!
Hey, how do I re-store the pork intestines I didn't need?
I use an airtight container filled with a heavily salted water brine. Have stored casings like this for a year plus with no issues
What is the full name of the PINK SALT that you refer to as one of the ingredients?
It’s pink curing salt, commonly known as pink curing salt #1, quick cure #1 and Prague powder. It quickly cures the meat so it’s safe to smoke at low temps.
If there is no milk powder, what can I use instead?
Feel free to omit it. Just make sure and mix the farce up really well to ensure a tight bind
Have you tried making it with large chucks of meat like traditional Andouille ? without the large chunks it's more of a Cajun sausage.
I’m planning on trying that in the future. I was worried about this one not binding so I decided to make it like a normal sausage.
@@swinebovinebarbecue here's a way to get closer to traditional andouille. Grind the leaner meat with a 3/4", or a kidney / stuffing plate. Grind the fat and fatty meat with a 1/4" plate. Use 70% large ground lean to 30 % fatty course ground. I've done it this way and had no problem with binding. Mix in spices and cure and put in fridge for 2 days for the large pieces to cure. Stuff and smoke with pecan. The traditional andouille around here, Louisiana, usually only has salt, black pepper, cayenne pepper, and fresh garlic. Some people put paprika or a couple other spices in their andouille but it's usually very simple.
@@USA__2023 thank you! Definitely going to have to give this a shot. It sounds excellent
@@swinebovinebarbecue
This is a traditional andouille recipe that I've made a couple of times.
for the meat I used
80% lean and 20 %fat cap some use 85%lean and 15% fat cap
I used a kidney plate for the lean meat and a 7mm (1/4") or so for the fat.
Fat needs to be close to frozen when you grind.
Mix very well and put in fridge for 2 days, I use big ZipLock bags.
Stuff in 35-38mm hog or bigger casings. They use beef middles in most of the shops in Louisiana but the 38mm was good for me.
Smoke with pecan for at least 6 to 7 hours, longer if possible to temp of 152 deg F, don't let smoker temp get over 170 deg
Do not do a water or ice bath, just let it cool and bloom for a couple of hours.
3/4” ground Boston butt minus the fat cap and bone
1.5 % salt
0.33% fine ground cayenne pepper
0.22% fine ground black pepper
0.375% fresh ground garlic
1 TBLS GARLIC = 17 GRAMS
Cure #1 0.25%
Ice water to blend spices, NO binder is needed
This will give you andouille that you would get in Laplace. Louisiana from a smokehouse. It's completely different from what they sell in grocery stores and very good.
The big chunks of meat give the andouille it's unique flavor.
@@USA__2023 this is awesome! Thanks for sending. Definitely giving this recipe a go.
It's ONDEWY. Andouille is a seasoning sausage, NOT an eating sausage. It's too hot and too seasoned to eat like that. If you are seasoning it to eat in a bun, It ain't Andouille! Also, Andouille is not put in regular hog casings. It's won't stand up to the long smoke. It case hardens big time. I've used beef middles with good results in a 12 hour pecan smoke. Also, the meat for Andouille is NOT ground. It's lean meat cut into 1/2-3/4" chunks, seasoned heavily, and stuffed. Nuff said.
Yep, I’ve learned a lot since making this one. My version was more what you’d find at nationwide grocery stores. It definitely isn’t traditional as you outlined. I have it on my list to try to make a traditional one.
It's Ahn-do-ee not Ann-do-ee
Do you know there are two glands in the pork shoulder or Boston butt. I have to assume you do not know about them because I did not see you cut them out. well now you know next time get rid of the glands I am not trying to be sarcastic I am just trying to be helpful