<![CDATA[Andouille Sausage adventure]]>Today I made 5 lbs of Andouille sausage. 5 lbs of pork butt roast ground coarse than 6 tablespoons of Excaliber Andouille sausage seasoning was added along with 8 tablespoons of carrot binder, 1 1/4 teaspoons of Sure cure, and almost 5 ounces of water. Hand mixed. Since I planned to smoke using a pellet grill, a mold was used rather than hog casings. 4cafe6a8-dccc-4d22-9ec3-a35dc6797a29-image.png The photo shows some of the sausages that were smoked/cooked at 225 degrees for 1.5 hours.

]]>https://waltonsdev.nodebb.com/topic/1371/andouille-sausage-adventureRSS for NodeFri, 11 Sep 2026 04:58:06 GMTWed, 29 May 2019 20:41:13 GMT60<![CDATA[Reply to Andouille Sausage adventure on Thu, 30 May 2019 18:25:17 GMT]]>chasm907 Nicely done! I love andouille, we will eventually get a video done on that!

]]>https://waltonsdev.nodebb.com/post/5852https://waltonsdev.nodebb.com/post/5852Thu, 30 May 2019 18:25:17 GMT<![CDATA[Reply to Andouille Sausage adventure on Thu, 30 May 2019 01:17:17 GMT]]>The taste was excellent and I’ll do it again.

]]>https://waltonsdev.nodebb.com/post/5842https://waltonsdev.nodebb.com/post/5842Thu, 30 May 2019 01:17:17 GMT<![CDATA[Reply to Andouille Sausage adventure on Wed, 29 May 2019 20:50:45 GMT]]>chasm907
Nice. How was the taste?

]]>https://waltonsdev.nodebb.com/post/5836https://waltonsdev.nodebb.com/post/5836Wed, 29 May 2019 20:50:45 GMT