CWS4322
Chef Extraordinaire
I followed the recipe that came with the grinder for Andouille sausage (except I did it for 6 lb and used Hot paprika and smoky paprika, extra garlic and red pepper flakes). I let it "marinade" about 24 hours and then did coarse grind, taste-tested that, and did medium grind into the casings (also made 1/2 lb bricks since we usually remove the casings). This is the sausage I used in my "throw together" pasta dish.
http://www.cuisinart.ca/pdf/ibs/en/CMG-100C_en.pdf
A few pics at:
http://www.discusscooking.com/forums/members/36221-albums839.html
http://www.cuisinart.ca/pdf/ibs/en/CMG-100C_en.pdf
A few pics at:
http://www.discusscooking.com/forums/members/36221-albums839.html
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