Cajun Andouille Sausage

[billcobb]

Good Video and Process! Thanks for sharing your Idea!

[sergeigen]

hell yeah, this is a man who knows what hes talking about, and who is able to say he is proup of what he makes, cuz he made it the right way, very nice

[Dethmobile]

You just rocked my world! Peace and love <3

[TraceyKorol]

Hey Spuddy It is me Tracey from Tumbleweed RVLife...Thank you for the sausage you had given us....mmmm...so delishious!! Thank You so much and loved this video look forward to the next ones from You...take care...💚💜💚

[stx]

Thank you for keeping the meat in pieces and not grinding it up.
The big pieces is one of the things that make real andouille different from other sausages.
Seen videos where the meat was ground to a paste.
Just a hotdog with red pepper. 😂

[beebop]

Now you gone and done it. You said they hung it in the cellar or out on the porch back in the day. That made it cured sausage.
That's alright by me. I make a cured sausage in hog casing about the same except I load it with garlic. Butt kickin tasty!

[vincentbruno]

Hey Spuddy, what is the size of the casing for longdouille that you use?

[jamesk]

I love andouille sausage and been wanting to make it myself at home here in San Antonio, Tx. Do you have a recipe for 25 pounds!

[SecularSoutherner]

​ @spuddyfaucheux do you have the breakdown of salt/cayenne and cure for a small batch, say 5 pounds?

[USA__]

Would love to see a cut from it after smoking. Too many videos on youtube making Andouille with ground meat, not sure if they even realize it's not Andouille when the meat is ground.

[JamesRagland-nx]

I thought you added liver to that it looks amazing. I just thought you added liver.

[bat__bat]

i was wondering why the good andouille is always thick like a baseball bat. That's the cow casing. Someone gave me one a few weeks ago. After sitting in the fridge for a week, I cut the dry edges off to eat as jerky, and sliced the rest of it for red beans. Been looking for another big barrel andouille since then. Probably gotta drive to laplace. 😒

[tonyfrederick]

So, If you use 1/2 cup of water to help blend your seasoning you are not making Andouille? BLAHAHAHAHA! 😛What an Expert!

[joealta]

You repeatedly talk about "clean" then add nitrites? Nonsense. Not to mention that it's not specifically required by any health regulation. It is the result that it produces that is required. Something that can be achieved in other "actually clean" ways... if one uses a quality, fresh meat and the right ingredients.