I’m Keeping THIS Technique Around! | Chuds BBQ
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Andouille:
4lbs Pork Butt
1lbs pork belly
45g salt
6g pink salt
50g garlic
8g Black Pepper
10g Cayenne
10g Paprika
6g Celery seed
6g Mustard
5g Thyme
2g Oregano
90g milk
►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
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►8″ Chef’s Knife
►6″ Nikiri
►Boning Knife
►Bone Saw
Meat Processing
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►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
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►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
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►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
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►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
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►Camera
►Camera Lens
►Tripod
►Drone
Hello sir, im a subscriber to yoyr channel…..i have a quiztion to you sir…..is there a size of sausage casing, collangen….not a plastic one…..please reply
Hello sir, im a subscriber to yoyr channel…..i have a quiztion to you sir…..is there a size of sausage casing, collangen….not a plastic one…..please reply
You should make a chorizo sausage
Just made these! Followed step by step and they turned out incredible!
2 bites in whaaaaaat?? 😂😂😂
Great video! Can't wait to try it. After you smoke them, if you're not cooking them right away, how do you store them until you're ready to make your gumbo (or anything else for that matter)? Thanks!
great recipe! !
on the other hand, if you ever come to Europe and find "andouille" on the menu of a restaurant, you have a 100% chance of being surprised by our "andouille!
this will NEVER be the louisiana recipe
the "andouille" in europe has absolutely nothing to do with that of louisiana! !
The difference between the 2 is absolutely huge! !
if the recipe from louisiana calls for meat, the different recipes from europe are based on intestines! !
the closest thing to a louisiana recipe is a caribbean recipe.
Next I'd like to see you make South African 'Boerewors' which translates to 'Farmer Sausage'.
These puppies would go great with a good'ol batch of red beans n rice!!!
I made this and it has a little kick from the black pepper and cayenne and you can taste the oregano in it.
Looks delicious, will be making my next batch based on this. Thanks for what you do !!
I love my cold smoke generator. Makes the best Smokey bacon! Can’t wait to try this recipe
I just got my first Smoker!!!
Anyone know you wouldn't also grind the pork belly bits in what the the rest?
Bloody spell checker… I mean chud.
G'day child, I'm an Aussie living in the Philippines. It's hard to get good beef here so I made pork sausages. They have a lot of fat but they are very powdery. Could it be the milk powder binder, not enough or wrong type.
Thanks old man.
Brian.
Making this sausage today but going to add some green onions to it
This is a big boy. How you doing. Blublublubluboop. Circumcise the tip.
1:54 "Chunky Studdage" = Chuddage
Awesome. I've been watching you and waiting for your to do a video like this for a while. I got a lot of ducks this year and wanted to turn them into sausage
Making me homesick. I follow you from Bern, Switzerland.
4:12 I always wait for that little detail in your videos 🤣😂
First time watching and while I can't eat pork (I'm allergic) I want to make some beef andouille for my gumbo!!! Well done sir well done!!!
Becoming one of my favorite cooking channels. One can tell you really care about your craft and it shows in every video. Keep on doing what you doing Bradley👌🏼
Bradley, Minor critique – "Ohn-du-e" not "Ann-doo-e"
Hi Sir with all do respect it’s pronounced ON-do-ie. I’m from the bayou and the birth place of this wonder German Coonass sausage is LaPlace Louisiana, about 20 minutes from my current home and about an hour from where I grew up on the bayou. Love the vids, they were actually my getaway when I was recovering from throat cancer last yr. Great work
Ahn-douie And if I hear you say Pee-can instead of pa-Kahn I’m gonna kick you in the jimmy!
looks awesome except for all that fat showing that would turn me off but hey thats just my opinion
Came for the chud stud, stayed for the whole snazzz
Your next product you should sell is either paper towels or kitchen towels that says “pat is dry!” on them!
Thanks Brad. Great vid as usual.
I have made andouille sausage with wild goose breast.
1. It fell apart so I need to add milk powder.
2. Goose meat is very lean what do you think a good meat mixture might be?
Why do you add the pink salt in the sausage if you are cooking them?
Was super excited for this one and it didn’t disappoint. I’m definitely trying the hang dry and long cold smoke next time. Awesome video!
Chunky Studage 🤣
This guy is so underrated
Make some smoked boudin and fried cracklins my dude! Goes great with a cold beer and helps maintain a true Cajun figure.
Happy Mardi Gras!
You did an amazing job on those, looks like it came out of those awesome smoke houses on the side of the road in Louisiana.
Please stop feeding your dog garlic and onion filled foods!
the easiest way is to just buy ground pork. save the step
Bradley, on your website the Chud 65 advertises 1/4 but the video says 1/8 and 326 #s, how heavy is it with 1/4 inch
As always another great recipe! And such a great video as well , love watching your stuff 😊
Hey man…big fan of your vlogs…just bought my first stuffer …grew up on linguica…make some man! Need a reference