https://www.copymethat.com/r/bHjVEIdi4/chaudin/
132910198
1CqOL3E
bHjVEIdi4
2024-05-02 22:52:54
Chaudin
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Ingredients
- subheading: Metric - US Customary:
- 1000 g pork shoulder 70/30
- 18 g salt
- 2.5 g insta cure #1
- 5 g paprika
- 2 g cayenne pepper
- 3 g black pepper
- 1 g dried thyme
- 2 g dried parsley
- 3.5 g dried chives
- 2.5 g red pepper flakes
- 20 g minced garlic
- 100 ml chicken stock
- 1 g sodium erythorbate this is a cure accelerator (if you don't add this, you'll have to let the chaudin rest in the refrigerator overnight before smoking and cooking)
- subheading: Additional ingredients that go into this sausage:
- 200 g smoked andouille sausage Diced into small cubes. This is an optional ingredient
- 50 g sautéd onions
- 50 g sautéd bell peppers
- 50 g sautéd celery
- 100 g raw sweet potato diced small
- 2 eggs medium
- 60 g breadcrumbs
- hog stomach
- subheading: Vegetables to add at the very end (when cooking):
- 4 stalks Celery rough chopped
- 2 medium Carrots rough chopped
- 1 lg bell peppers rough chopped
- 1 lg onions rough chopped
- 10 each mushrooms rough chopped
- prepared roux
- cajun seasoning to taste
Steps
Directions at twoguysandacooler.com
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