Traditional Cajun Andouille
Vložit
- čas přidán 17. 07. 2024
- Deeply smoky and packed with garlic and spice, This andouille is perfect for flavoring all your favorite Cajun and southern dishes. #sausage #cajun #pork
Recipe:
2.25kg(5lbs) pork shoulder
34g(5 tsp) plain salt
6g pink cure #1
7.5g(3 tsp) cayenne pepper
7.5g(3 tsp) black pepper
5 cloves fresh garlic
100ml(1/2 cup) water or beer
Optional: 25g(1 Tbsp) achiote paste for color
Salt 1.5%
Cure .25%
Cayenne pepper .33%
Black Pepper .33%
Fresh garlic 1%
Optional: Achiote paste 1%
Casings: a.co/d/6VqSt9P
Handheld Thermometer: Chefstemp Pocket Pro
Save big on your next meat thermometer or probe with my code ANDERSON15 at Chefstemp! www.chefstemp.com/shop/
Smoker: Smoke Hollow 44" gas smoker
Music:
www.epidemicsound.com - Jak na to + styl
It's always good to see Justin Wilson in a video.
That jambalaya at the end looked awesome!!! I've got to make some of this. Next I'm trying a buffalo chicken with hi temp blue cheese brats. You should try it!
yeah he needs to do a jambalya video.
Very nice. most of the andouille sausage videos on youtube are far from the suff we get at smokehouses in Louisiana, your andouille is spot on. Glad to see you did your homework on this, too bad others are just looking for views. I see you did some homework on your jambalya too. I trim the fat off of the lean meat and use less pure fat for the smaller grind, it gives you a better definition between the 2. For this sausage I keep the meat and fat very cold during mixing so that the smearing is minimal. Again, very nice job, I bet it tasted great. As far as eating slices, most of mine is eaten that way. Sliced cold, with or without crackers. It seems to be hotter / spicier when it's cooked.
Those looked great! Thank you for the percentages.
You're welcome. Going forward, I'll try and add them in as much as possible.
Love it.
About time! This is the one I've been waiting for. Thank you my dude!
Happy to oblige!
"Hey everybody and uh, welcome back! I guess!"
An Ordinary Sausage x Age of Anderson colab is a thing of dreams and nightmares.
This is definitely going on the list of things to make.
Nice new equipment! Looks solid and easy to clean. All that power must make the work fly!
Wait, what? Beans and Collard Greens? Are we related? LOL My wife had never eaten so many beans in her entire life until she married me, I also got her hooked on collards, mustard and beet greens. Good on you for upgrading the grinder, did the same thing a few months back, that stand mixer is going to be handy for smaller batch mixes, looks like a small milling machine, lol !
Beans and greens, ham hocks and cornbread...all that good southern food!
Congratulations on the credit sequence. That was really nice and funny, spot on! Very reminiscent of 60s TV series :)
Heck yeah, Link town!
new intro? cool !
Great video. It's more work, but if you hand-cut that 50% instead of using the coarse plate, you might get that perfect cross section you're looking for. Although I doubt traditional andouille involves any hand-cutting. But it would look cool.
That's what I was thinking too.
@@AgeofAnderson trim your lean so that it has no fat on it. use less fine ground fat and trim the meat off the fat so the 2 are seperate. Make sure your meat and fat are very cold when you mix. I use a kidney plate for the lean on a #8 grinder and get a great cross section, similar to what you see from Wayne Jacob's. I also let mine cure for 2 days in the fridge before stuffing. It will bind without a lot of fine grind or binders.
Welcome back!
(edit: HA! This was hilarious! And I almost launched myself through the screen to get a bite of that amazing looking Jambalaya! ☮)
another awesome video!!! Keep up the great work,,,,, anyway you can do a small video on you smoker closet,,,, I would really be interested in that,,,, or give me direction on making one.
Thanks and again great job!!!
I am working on a dedicated fermentation and aging box. I plan on making a video on that build pretty soon.
An interesting variation! I've added it to (long) list of sausage to try.
Oh, if you want a BIG stand mixer, visit the USS Midway in San Diego. They have a 6-ft tall stand mixer in the galley.
Damb! That's a whole lot of dough.
I served on the Midway,,, yeppers that is a big mixer for sure.
How long do those casings pork or beef or lamb last after you open them.. Great Video.
Great video. Was that table salt ??
Plain non-iodized sea salt.
Im ready to attempt my first batch of sausage. One question; how do you determine how much hog casing to use for 5 pounds?
I usually estimate about 1.5 feet per pound, but I always have a little extra ready to go in case of any accidents.