xmascarol1
Senior Cook
I'm about to make a batch of Andouille smoked Cajun sausage, as pork butt was only $1 /# today at the butcher shop. I was going to make just Italian sweet sausage( though I still have some left from last fall) and then as I researched different recipes, I came across a site that had the Andouille smoked sausage recipe and procedure.
I'm chunking up the meat tonight and adding the seasonings and will let it cool in the fridge overnight until I grind it tomorrow. I bought about 15 # of meat so by the time I cut out some of the fat, and a little bone, it will probably be about 12#. I plan to use my smoker out in the pole barn. I'll let you know how it turns out.
Has anyone made some good smoked sausages? What kind have you made? Tell me about your experience with smoking.
I'm chunking up the meat tonight and adding the seasonings and will let it cool in the fridge overnight until I grind it tomorrow. I bought about 15 # of meat so by the time I cut out some of the fat, and a little bone, it will probably be about 12#. I plan to use my smoker out in the pole barn. I'll let you know how it turns out.
Has anyone made some good smoked sausages? What kind have you made? Tell me about your experience with smoking.