Andouille Sausage adventure
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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.
The photo shows some of the sausages that were smoked/cooked at 225 degrees for 1.5 hours. -
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.
The photo shows some of the sausages that were smoked/cooked at 225 degrees for 1.5 hours.chasm907
Nice. How was the taste? -
chasm907 Nicely done! I love andouille, we will eventually get a video done on that!
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