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Smoked Andouille Sausage Made Easy
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=ZknskB4PTko
If you are like me, Cajun cuisine is considered to be some of my favourite meals but there is definitely one item that really sticks out for me in this culinary dream food it is smoked Andouille sausage. Smoked Andouille Sausage is one of the most flavourful sausage in the world and its origin as stated by The Spruce Eats found here at this link https://www.thespruceeats.com/what-is... is • Andouille is a mainstay of Cajun cuisine, which traces its roots to the Arcadians, Canadian immigrants of French origin, and also Creole, which represents a highly eclectic mix of French, Spanish, German, West African, Caribbean, and Native American influences. • What is even better is when you make it from scratch at home it gives you an incredible sense of satisfaction that not only you've created an awesome sausage but you've become part of a unique and remarkable piece of history where you've created amazing Cajun dishes using simple ingredients. • It is not a complicated sausage to make bust best of all it can be used in many dishes to add a unique flavour and an incredible taste to simple but some of the most delicious meals you've ever tasted. • • Follow us along as we take you into our journey in creating our smoked Andouille sausage and best of all we've made it easy. • • RECIPE • INGREDIENTS • 5 lbs pork shoulder • 8 feet of hog casings • 1 diced onion (well diced into very small pieces) • 2 tbs kosher salt • 3 tbs of finely chopped garlic • 1 tsp mustard powder • 2 tbs sweet paprika • 25 grams of oatmeal (chop in food processor to form almost a powder) • 1/2 tsp clove powder • 1/4 tsp mace • 1/4 tsp allspice • 3 tsp cayenne pepper • 2 tsp dry thyme • 1 tsp Instacure # 1 • 1/2 cup red wine • DIRECTIONS • cut your pork shoulder into small chunks • once chunked put your meat in the freezer for about 1 hour to firm up the pieces • once meat is ready run it through your meat grinder using a 1/2 die if you have one. If you do not have one use your largest die. In the video we've used a 1/4 die • once all meat has been ground in a large bowl mix it real well with all of the spices. Please take your time to mix it very well. • leave your mixture in the refrigerator overnight. • the next day stuff your mix in your prepared hog casings (rinse each casing with running water and then leave them in cold water for at least 1 hour) • we've left them in the refrigerator overnight since it is a fairly long smoking process and at the time we were ready to smoke it was later in the day and it would have cooked well into the late hours of the night. • prepare your smoker and set them temp to 120ºF vents wide opened and no smoke. At this point we want to dry the casings so that smoke will adhere to it. • put your links in the smoker and dry for 1 hour. add time if necessary to assure that the casing are dry to the touch • with the temperature still set at 120ºF add a water pan to our smoker and start adding smoke using your favourite wood chips • smoke your links tat that temperature for 1 hour • increase the smoker temp to 145ºF and smoke for 30 minutes • increase your smoker temp to 165ºF and smoke for 30 minutes • make sure your water pan is always full of water • and finally increase your smoker temp to 185ºF and smoke your links until they reach an internal temp of 160ºF • once internal temp has been reached remove links from the smoke and immediately submerged them in ice cold water for at least 15 minutes to stop the cooking process. • once cooled down remove from water and pat them dry. • we've left ours in the refrigerator overnight before tasting them but you don't have too • • ENJOY!!!! • • Subscribe and follow for more awesome videos by clicking here ---- https://bit.ly/2CXCXAq?sub_confirmati... • • #andouillesausage #cajuncooking #jambalaya
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