Andouille...

[Sam3]

First shot at this, starting with 5 lbs.  Looking to try my hand at some gumbo in the near future. First at that as well!!
See you in the AM.

[NePaSmoKer]

Looks good Sam. Put some clear wrap on top the meat and lit it sit for a day or 2 in fridge.

[Sam3]

Yup. I wrapped it tightly last night and put it into the frig. I was thinking about stuffing these on New Year's Eve and smoking on New Year's Day. It's brutally cold and windy here this am. Think I'll be OK with that?

[NePaSmoKer]

Yup. I wrapped it tightly last night and put it into the frig. I was thinking about stuffing these on New Year's Eve and smoking on New Year's Day. It's brutally cold and windy here this am. Think I'll be OK with that?

Sure ya will.

[Sam3]

Cool. Thank you.

[josbocc]

Looks great Sam.  I'm really looking forward to seeing the finished product.  I love Andouille, but can't seem to find it locally except for that commercial crap they sell at Price Chopper (living in the REAL Upstate, NY area has it's disadvantages).  Would you mind sharing your recipe?

Jeff

[Sam3]

Jeff,

This is the recipe I used.
http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/

[josbocc]

Thank You Muchly.  Just got back from Hannafords, they had London Broil on sale, therefore there is some whole muscle meat jerky in the near future for me.  I haven't done that in years, just the Ground Beef variety.  I'll be keeping my eyes open for that Boston Butt.  Looking forward to expanding my sausage horizons.

Jeff

[Sam3]

Stuffed and ready. Rolling smoke in the AM.

[Sam3]

Brrrr.

[SouthernSmoked]

Looking good Sam!!

[OU812]

Niiiiiice!!

[Sam3]

All finished. I'm really happy with these.




Thanks for looking!!

[SiFumar]

Oh that really looks good!

[Keymaster]

Nice Money shot Sam. I need to try making some of that andouille, never had it.