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!
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.
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 !
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.
@@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.
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.
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!!!
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.
Nice new equipment! Looks solid and easy to clean. All that power must make the work fly!
About time! This is the one I've been waiting for. Thank you my dude!
Happy to oblige!
Congratulations on the credit sequence. That was really nice and funny, spot on! Very reminiscent of 60s TV series :)
This is definitely going on the list of things to make.
"Hey everybody and uh, welcome back! I guess!"
An Ordinary Sausage x Age of Anderson colab is a thing of dreams and nightmares.
Love it.
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!
Heck yeah, Link town!
Welcome back!
(edit: HA! This was hilarious! And I almost launched myself through the screen to get a bite of that amazing looking Jambalaya! ☮)
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.
How long do those casings pork or beef or lamb last after you open them.. Great Video.
new intro? cool !
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.
Great video. Was that table salt ??
Plain non-iodized sea salt.
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.
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.