Dude, I have run my little ninja into the ground cooking, love it.
@pmgn8444
2 жыл бұрын
Glad for the tip on how not to over stuff the sausage. As a novice, it helps.
@toms.3977
5 ай бұрын
As a meat cutter of over 55 years, it still helps. :)
@animeanibe
11 ай бұрын
Amazingly well done. Can't believe I just found your channel - outstanding work. And thanks for the metric weights and temps as well.
@AgeofAnderson
11 ай бұрын
Thanks, and welcome in!
@LilYeshua
2 жыл бұрын
I always wondered why andoulie sausage tasted that good. There was a time where our family could only get it by visiting my mom's Cajun family in southwest Louisiana
@brwhyon
8 ай бұрын
Thanks for making these, I have some homegrown cayenne that I smoked last fall, going to grind them up and use for this sausage, they're hot smoky little buggers.
@AgeofAnderson
8 ай бұрын
I like the sound of that! Thanks for the comment.
@Simon-nz8kt
2 жыл бұрын
love that you put some coarser bits of meat in there ,nice color
@articliving
2 жыл бұрын
Thanks! Your videos are great...very inspiring. Love your energy!
@AgeofAnderson
2 жыл бұрын
Thanks! I find your comment inspiring!
@justinfrei547
2 жыл бұрын
The boil was delicious!
@johnschulenberg1
8 ай бұрын
I’m new to sausage making. In fact kids got me a sausage stuffer for Christmas. Did you make your own sausage closet. If so could you show how to make one? Thanks….great videos I’ve learned a lot!!
@AgeofAnderson
8 ай бұрын
For sausages like these, I just put a window fan in my little storage room to circulate the air while I'm drying the casings. I have recently modified it with heat and humidity, and you can see how I did it in this video: kzitem.info/news/bejne/1KR7m4SiqnuHnXYsi=J18zdWKe5eZZgj3j
@Rejoice1631
2 жыл бұрын
SIR... I did NOT see you RAISED PINKY, when you poured your WINE.!.!.! Hehehe.. We be all UPTOWN down here, good sir.!.!.! =)>
@bennysmith3858
2 жыл бұрын
I'm so jealous, I live in south louisiana and haven't had anything that looked that good.
@USA__2023
Жыл бұрын
Go get some from Laplace, lots of places make it there and it's very good. Some of them will ship if it's too far to drive.
@Myway65
10 ай бұрын
I'm doing 70% coarse grind and some potato starch 3%. Anyway, great job.
@andilu5125
2 жыл бұрын
What's up man! I see you still grinding. Get it haha Can you do Turkish-type sausage? It's called sucuk. It has its uniqueness bcs it use horse meat (if you have access to one). Anyway, stay healthy and keep grinding my man.
@AgeofAnderson
2 жыл бұрын
That sounds very interesting to me. I'll certainly look into it. I'd have to raise and slaughter my own horse to get any horse meat here. I'm not sure why, but it is not eaten here and banned in many states. It looks like some high quality meat to me though. Thanks for commenting!
@BigWood76
6 ай бұрын
I have a hard time keeping my smoker at low temp is a water bath a viable method to finishing off most sausages, a side snack sticks or dried sausages?
@Rejoice1631
2 жыл бұрын
They looked Great, sir... And, consequently, I am still waiting for my BBQ@Anderson's Invite to arrive in the mail....../sigh =)>
@bradstemplowski6516
7 ай бұрын
Should you eat the test patty with the fresh cure in it.
@AgeofAnderson
7 ай бұрын
Probably not.
@USA__2023
Жыл бұрын
The recipe looks good. Like you said there are many for Andouille and yours is like a lot of the ones you see in Louisiana. Traditional Andouille is from 1.5 to 2" in diameter, or bigger. The meat is very chunky way bigger than what you did. The huge chunks of meat are what makes Andouille stand out from other sausages. It's usually almost smoked with pecan and for a long time, some use sugar cane stalks. With that #5 grinder you have you would probably need to use a kidney plate to grind the meat course enough. I have a recipe that came from a guy that used to own a shop that sold Andouille in Laplace, LA.. If I can find it I will email to you if you want. I subscribed to you channel waiting for that old school Andouille video. You make some nice sausage vids.
@AgeofAnderson
Жыл бұрын
I'd love to take a look at your recipe if you find it. I still plan on making that old-school Andouille, but the larger beef casings have been on back order for a good long time. I should take another look now that it's front of mind again. Thanks for the comment!
@USA__2023
Жыл бұрын
@@AgeofAnderson found the recipes. They're very basic but it's what sells in Louisiana. one is from Laplace, the other is one that's very close.
@USA__2023
Жыл бұрын
@@AgeofAnderson Laplace This is smoked for a very long time with no water bath afterwards and no binders Pecan wood only Andouille for 10 pounds 4535.92 grams 3/4” ground Boston butt minus the fat cap and bone 69 grams salt -------------------------------------- 1.5 % ----- 0.015 15 grams fine ground cayenne pepper ----- 0.33 % --- 0.0033 10 grams fine ground black pepper --------- 0.22 % --- 0.0022 1 tbls fresh ground garlic ------------------- need to do test this is for 10lbs Cure #1 0.25% 50/55 mm beef middles
@USA__2023
Жыл бұрын
@@AgeofAnderson Taste of Artisan Website Ingredients 1000 g pork butt (2.2 lbs) 13 g kosher salt (2 heaping tsp) ---------1.3% 0.013 2 1/2 g Cure #1 (1/2 tsp, level) -------- 0.25% 0.0025 10 g garlic (3 cloves, pressed) ---------- 1.0 % 0.01 5 g black pepper (2 1/2 tsp, cracked) - --- 0.5 % 0.005 4 g cayenne pepper (2 tsp) ---------------- 0.4 % 0.004 100 g cold water (1/4 cup) ---------------- 10 % 0.10 you can do a search of this one.
@USA__2023
Жыл бұрын
@@AgeofAnderson I would just use the biggest hog casings you can get. beef middles take forever to finish LOL
@ImagineGTAVI
2 жыл бұрын
Why are you finishing with sous vide sometimes and just smoking other times? Is it the thickness of the sausage?
@AgeofAnderson
2 жыл бұрын
I just like using and showing different techniques. The sous vide is much more precise and it finishes them up very quickly, but if I want to dry the sausage out a little more, I like to smoke them all the way. Thanks for the comment!
@johnruiz4370
Жыл бұрын
Does it have to be a dry white wine?
@AgeofAnderson
Жыл бұрын
Not at all. Use what you like!
@noncthibodeaux1834
2 жыл бұрын
I think that will make a decent sausage, but I do not know anyone who makes andoullie like that. This may be a decent sausage, but this is not at all how we make andoullie.
@AgeofAnderson
2 жыл бұрын
Stay tuned my man. I'll do a more old school version down the road. Thanks for the comment!
@noncthibodeaux1834
2 жыл бұрын
@@AgeofAnderson ça c'est bon!
@jrlowey
7 ай бұрын
@noncthibodeaux1834 Would be great if you responded with your formula for andouille... curious minds want to know !!
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