Andouille. How To Make Andouille Sausage, From Scratch

[@aramissebastian2817]

I’m a Yank, born and raised, but my late mum was a Brit, so I have a special fondness for our special cousins “across the pond.” I love your celebrations of our culture. Keep it coming!

[@jay71512]

Spent a week in north carolina in 2011. At raleigh fayetteville and myrtle beach and gumbo, crawfish boils were everywhere lol absolutely loved it. Beautiful place beautiful food and lovely friendly yanks! Brilliant holiday.

[@OrgelWare]

Scott, I'm glad you enjoyed your stay in the states. I hope you were treated well while you were here, I really like you show.

[@corundolustoussaint2314]

Good job. I’m a boot baby and chef and you’ve done better than people from here. Keep cooking the good cook

[@goberdabelch]

my dad used to watch your videos all the time before he passed away

[@timtaylor1365]

I am nearly 70 and had never heard of andouille until your video came up. What have I been missing all these years? Thanks for introducing them to me, they look delicious, hope I can buy some when I'm next in UK

[@louisiana-Shawnee-cherokee337]

Nice Job 👍🏼👍🏼👍🏼 I’m from South Louisiana aka Cajun and that looks amazing ❤️👍🏼👍🏼

[@johnd5805]

Where you from? Bureaux Bridge

[@Emilie_Lowery]

Same I'm from slidell

[@Q2bFF]

Love your show Scott been watching for years. Can’t wait for another cooking book. You have inspired me to process my own meats.

[@pkgoldopalhunting]

top job mate i make a few myself cabana , kranskys i put a slice of bread through the mincer to get every bit of meat out when mincing old trick from my parents, mate i learnt keep up the good work

[@kenmore01]

Awesome video! It's nice to see other countries embracing U.S. cuisine. We embrace yours as well. Love your channel!

[@jmaros15]

Nutmeg lid on paprika Lol, ya got us a good one :) Love your channel great work Cheers.

[@محمدإبونور-غ4ز]

Wonderful and beautiful

[@mebeasensei]

Looks delish!

[@progers5019]

Looks delicious. Enjoyed watching.

[@mariamiller9678]

AMAZING!!!, good job

[@fosterjessie]

Scott, I live here in Texas and your flavors are spot on! Love that you keep it real. Great Job Love the Show.

[@stuartwalker2000]

you are truly an influencer and an enhancer of good eating cusine. please keep up the good ets mats...

[@jeannecooke4862]

Great! Simply marvellous!

[@luchogonzealaise3717]

Amazing pronounciation of andouille man, I didn't expect that.

[@douglasswarren2724]

Looking good

[@mytexasseason6036]

WOW...those sausages look amazing! (spoken with an English accent). Great job SRP.

[@trevorboys9140]

Thanks for this superb recipe. A have a batch resting overnight waiting to go on the smoker tomorrow. I adapted the recipe slightly with; 2kg Minced Pork (coarse single pass from my local butcher) 30g Salt 10g White Pepper 10g Cayenne 10g Smoked Paprika 10g Garlic Granules 5g Thyme Chilled Water (Around 100/200ml) I missed out the Prague powder, but froze mine straight after smoking.

[@dashmo37]

Thank you for sharing your recipe

[@Me-ob5qc]

Very nice!

[@mattye6679]

Nice job 👍

[@Supergasolina]

KZbin in Perfektion, gerne auch wieder! Gruß aus Germany / Pfalz Dutschland 🇩🇪 🇧🇷

[@davidbell8320]

Long time seeing vids, nice to see again

[@coolefarm2517]

You're bang on, the baking powder helps the bind by making the mix less acidic. Biggest mistake amateurs make is not getting a good bind.....end up with a pan full of fat and a dry crumbly sausage!

[@lucylulusuperguru3487]

It helps give that nice snap to them too when you cut into/bite into them.

[@darrackmccrea9761]

Great video can't wait to try making some myself

[@csufjeff]

Those are amazing....Cheers Jeff

[@dl3036]

Beautifully done!

[@itguy19]

Great video !

[@adrianfirewalker4183]

Sounds delicious

[@mendaliv]

Looking good Scott. Was just craving a bit of jambalaya myself, have been wondering how to do my own andouille. And yeah you’re right, Prague #1 is exactly the same as Instacure. 6.25% sodium nitrite, 93.75% sodium chloride by weight.

[@guirguisyoussef5422]

Fantastic and so delicious greetings

[@chrisrob192]

OMG! I've just made these and they are amazing. Thanks for the sharing 😀

[@reddevilparatrooper]

One of the best sausages in the world. It has it's cousin the Linguicia sausage from Portugal. I have this with fried over easy eggs and rice for breakfast once in a while like in Hawaii and it is an Island favorite called Portuguese sausage eggs and rice.

[@gargle56]

Looked unreal 👍

[@garynipp5415]

Nice to see you back in your element. Please don't stay away for such a long time in the future. Best wishes.

[@johnward3790]

Really diggin the soundtracks lately!

[@psidvicious]

Sounded like a bit of surf music 🏄

[@Bedlam66]

For those that don't like Nitrates in meats products if you are going to hot smoke these and then freeze them you can skip the pink salt.

[@deannastevens1217]

Thank You. Ax someone who suffers from Migraines... Yes!! Thank you!. All good short cuts to Goodness are appreciated.

[@mattpeacock5208]

Yeah, skip the nitrates, nitrates are for explosives, not food!

[@MotherHemCreations]

You can also cheat and use liquid smoke

[@TheMarkus107]

@@mattpeacock5208 Nitrates and nitrites are compounds that occur naturally in the human body and some foods. They're also added to certain processed foods to extend shelf life. They can change into nitric oxide, dilate your blood vessels, and lower blood pressure. Moreover, they may enhance physical performance. Psst, don't eat leafy green veggies... www.ncbi.nlm.nih.gov/pmc/articles/PMC6147587/

[@ronaldmartin7892]

What proportions. How much per pound/kilo?

[@satchito]

Beautiful!!

[@yve2009rn]

Like Cajun? Boudin would be nice too. I live in Lousiana. always enjoy your videos

[@ianjones2408]

I'd be interested in see you make boudin sometime. Another fantastic sausage from Louisiana.

[@larrycanepa]

Just got lucky enough to have a neighbor from Louisiana drive down there to visit family, and offer us neighbors a chance to buy boudin by the pound from a famous market that sells it. I had her get me 10 lbs. It is absolutely amazing!

[@14KiloWhisky]

You have boudin in Louisiane! Hello from France 🇫🇷 😁

[@ClaireWill71uk]

Love Cajun foods and the people. My dad was a resident in Thibodaux, Louisiana area. He and stepmom moved after Katrina, very sad to see devastation. The bicarbonate of soda is to tenderise the meat during making and cooking. Creates softer mouth feel.

[@garythornbury9793]

my wife was born in thiboaux

[@alpcns]

Looks spectacular, and no doubt tastes wonderful as well. Thanks Scott! Love those sausage recipes.

[@gunarone1]

Nice one Scott.

[@naughtiusmaximus1811]

I'm a vegetarian and that was beautiful work.

[@stumccabe]

Naughtius Maximus. How can you resist? Those andouille look so tasty!

[@seanbryant2848]

I have been following you for years... you are amazing...

[@jkalberer]

Another great video, thanks, Scott.

[@johncourtneidge]

Superb! Thank-you!

[@jeffreyr.lapennas6069]

I'm so glad you're back Scott! Been missing your videos. Love your passion and enthusiasm for butchery and cooking! I've learned a ton from your channel!

[@mattmatty4670]

Cool thanks

[@JRvonP]

If only i could try 'em..... omg

[@georgebowman5115]

Absolutely a crayfish boil... genuine everything with proper spices like Zatarains!

[@TheScottReaproject]

I have Zatarins George, can't wait mate.

[@Gdwmartin]

Brilliant! I've been waiting on this video since your Twitter update!

[@davidgregory4651]

Love the channel Scott,I grew up in s Louisiana and hope you had the opportunity to try tasso and would love to see your version!

[@henrykalani6146]

Scott enjoyed your video on making a dewy sausage. How can I get the recipe? Thank you

[@jojomama4787]

Never thought I'd see a Limey making andouille...nice!

[@larryleisuresuit9584]

Awesome! also, i can't believe you didn't break out the mustard when you were trying them! LOL

[@Forevertrue]

Thanks Scott We appreciate that you enjoy our fair. We enjoy yours as well. Thanks man! Don't make it so long between vids.

[@MOOSEDOWNUNDER]

The Andouille sausage heritage is actually from the Maritimes in Canada. The Arcadians that were expelled from New Brunswick, Nova Scotia and PEI during the 1812 war were sent South to what is now New Orleans. On arrival the local's could not understand their form of French and abbreviated the term Arcadian to Cadian to Cajun over time. The Arcadian version is grey and smells of tripe to be honest, thank God the Creole people funked it up to what we love now. Great video Scott. Cheers Moose.

[@madamedellaporte4214]

Andouille sausage of from France ! Brittany !.

[@psidvicious]

So many different stops to make in the US. Any video coming up of the trip?

[@jasonmillsap8138]

My cajun wife and I would like to see your take on a Gumbo.

[@kenbellchambers4577]

It GOT to have baby okra and gumbo file.

@@kenbellchambers4577 yup, making the slimy okra into super gumbo is a skill; I admit to liking the taste of okra but not always liking the mouth feel. Hey, I'm straight, what else should I say :) P.S. if this was someone other than Scott's page I wouldn't make that joke.

@Cynthia Baker I think your "do the slime at the end" might be a food clue. Thank you. I like the taste, just have to find the balance, is okra with a bit of crunch bad? Probably not :)

[@cannistershot2277]

Love your channel and will definitely try this recipe! Just FYI...that was a lot of Prague Powder/Instacure for 2lbs. of meat (a little over double the recommended ratio of 1 teaspoon per 5lbs. of meat). Too much curing salts can be toxic, so it's better to be safe with them.

[@carmenschumann826]

. . . too much of everything is toxic, even too much of water . . .

[@cannistershot2277]

True, but irrelevant. All I'm suggesting is that people read the package and follow the directions. You are free to do as you choose. RIP

[@cassieoz1702]

Yup way too much,

[@davidpetrus1748]

you are 100 percent correct i caught that right away the other thing is when you hot smoke like he did which i do often there is no need for cure you're not in the temp danger zone why put that crap in when not needed

[@gregorythomas333]

Damn...I miss being able to eat spicy food! These look amazing...excellent job on them :)

[@deanmacka4975]

Great stuff mate

[@USA__2023]

Nice mini Andouille, but probably 10 times better than what you would get in a big box store. Try fresh garlic sometime, makes a big difference.

[@jrod9241970]

NICE

[@cjfishtales2238]

You did great. Cayenne and white pepper are key spices, imo. One gives a kick, the other provides depth to the heat.

[@lesgoody3141]

Thanks Scott, another inspiration!

[@waynesmith7410]

Kiwi, married to a Cajun, can't really get andouille here so have made it from scratch a few times, almost always made patties instead of links. Yours look legit.

[@jtilton5]

Would love to see your version of South African Borewores.

[@SjoerdJongerius]

jtilton5 boerewors

[@SjoerdJongerius]

And yeah!

[@jtilton5]

American from the Ozarks, have a lot of South African friends, but can't spell for your stuff.

I've already asked him to have a go at that!

[@limbopferd]

I was really confused by your andouille, as I only knew the version from Brittany, and that is very, VERY different to the one you made. I really like it, but I guess it's not for everyone. Yours looks great as well. I'm hungry now.

[@gavinwilkinson3722]

SRP needs a shop!!!!!

[@IDONO625]

Scott have you any knowledge of a Bohemian cream sausage? Czech Klobasy? If so please share the recipe?

[@joseortiz5965]

Awesome. ?why the cold water bath?

[@martinraboy5971]

Briefly soaking meat in a solution of baking soda and water raises the pH on the meat's surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it's cooked.

[@nohandlesavailable677]

I hope you got a hold Cajun boudin while you were here.

[@johnconnor4330]

I learned about Boudin from Malcom Reed .. he did a vid smoking Cornish Hens stuffed with Boudin

[@carlosvazquez3263]

I GUESS 🤝🙏🤙✌🤲🌹🙄😂😉

[@carlosvazquez3263]

✌🤲🐥🤝🙏🌹MASTER GUNNY SGT USMC RET BLESS YOU AND YOURS FRIEND

[@carlosvazquez3263]

We say bread puddings 😉😂🍎🌹🌹🤔🍒

[@cannibalvince]

@Cynthia Baker Sorry if Im just not catching on to your sense of humor, but as a Texan, boudin is delicious. Maybe we're from different parts of the greatest state? In the south east we eat boudin far more than andouille. (love both)

[@salomonnkolo9976]

Hi Scott I just discover your channel and i am really enjoying your instructives videos. Thankyou so much for sharing your knowledge with other people. By the way can i please have more information about your smoker. I would like to acquire one. Thanks in advance

[@pauln2661]

Mmmmm now a good Boudain sausage! :)

[@MotherHemCreations]

See theres white and black boudin. As an acadian I'm used to black boudin(blood sausage). I only saw white boudin recently!

[@johnjpa808]

Nice job! Next one to make is Boudin

[@lindsaymerritt975]

Hey Scott thanks for the recipe and method,. What wood did you use for smoking please ? Left to my own devices I’d choose Apple or Plum to keep the smoke light. What say you? 😁

[@AquaFurs]

Thanks Scott.

[@jamesevered8909]

You should try making chipouillette, a mix of chipolata and andouillette, extremely good

[@dereklonewolf9011]

I just finished deer/ pork burgers n ground meat for stroganof. Gonna try this with andoullie with cheese bits fella. I try to get the most out of my harvested deer n seems like my son's want me to notch it up mate. 72+ 🍁Manitoba hunter Yorkshire expat 🍁

[@Tommyshark5]

Hi Scott this is something a long time coming and missing from the market place here in the UK.

[@nickpaine316]

If you have a postal address I’ll send you some, I don’t sell them, I am not a competitor, just love the show

[@stevebest4801]

Really struggle to get back fat, all the local butchers are reluctant to part with it as they use it for their own bangers!! Any pointers where I can acquire some?? Keep up the good work mate, you have started me on the road to food heaven!

[@debbiebrown8291]

Please did you add nutmeg, and how many teaspoons? Thanks for cooperating .

[@bigcountry9210]

Try cutting up some green onions and mixing in there. Game changer.

[@alanpenfold1045]

What make smoker and model do you use please let me know thanks

[@MrEhole]

Awww... I made popcorn once I noticed the nutmeg. I really did wonder if you'd lost your mind sir. :)

[@daveedwards6567]

What was the wood chips did you use ,? Thanks

[@MartinAhlman]

And not too complicated either! A hit!

[@jaiharman1]

Up nice and early Scott. 👍

[@lowplainstu]

Excellent video. Can I ask where you got the suasage maker?

[@pauln2661]

No anise seeds? I have always tasted those in the andouille.

[@toms.3977]

None of those things are in Cajun Andouille. Andouille is not an eating sausage. It is for seasoning gumbos, red beans and rice, etc.

[@toms.3977]

@Cynthia Baker Not at all. I lived in the heart of Cajun country for 11 years and married a full Cajun wife. They don' t put that stuff in Andouille there. You may be talking about the French version which I know nothing about. But as for Cajun...I know a little bit about Cajun. I've been cooking it for almost 40 years now. That's how long I've been married to the same Cajun woman. Woopee!

[@unluckyeddy7966]

You managed to sneak some back... well my friend i'm not going to eat that sausage with you..... :p

[@glen6628]

Scott, love the videos. The only thing I'd like to know is if I reduced the salt level to a couple of teaspoons or if there is a reasonable sodium substitute and still keep the sausages tasty.

[@roblombard2761]

Hi Scott have you ever tried making a traditional South African sausage (BOEREWORS)? I can let you have a recipe