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.

Actually, I made a batch of Andouille sausage using the seasoning from Waltons and it was divine. I don’t remember the recipe. I have the amount of seasoning per pound and this time I want to add water and carrot binder.

The taste was excellent and I’ll do it again.