How To Make Andouille Sausage
Ron Ross, of My Back Yard, walks you through the steps of making your own tasty Andouille Sausage.
Ingredients List (per 5 lbs):
5 lbs Pork Butt
1 Tbsp Coarse Black Pepper
2 Tbsp Kosher Salt
1 Tbsp Crushed Red Pepper
1 1/2 Tbsp Cayenne Pepper
1/4 tsp Ground Sage
1/4 tsp Ground Thyme
1 Tbsp Paprika
3 Tbsp Fresh Diced/Crushed Garlic
1 tsp Cure #1
Breakfast Sausage Video URL: • Ron's Breakfast Sausage
Using Natural Sausage Casings Video URL: • Ron Shows How To Use Natural Sausage Casings
May 24, 2011 – New cooking guidelines from the nation’s food-safety agency confirm Pork Checkoff research that shows pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time. The guidelines were announced (then) by the U.S. Department of Agriculture’s Food Safety Inspection Service (FSIS).