Got stuff put away and my sausage making table ready to go.
It is the same andouille I always make..maybe a few little changes..nothing drastic.
Here's the recipe. http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/
Got two local butts, about 15 lbs in the package. $1.79 per pound..nice..
Used fresh Thyme for our garden and Hawiian sea salt with Alea baked Hawiian red clay... instead of Kosher.
Local grown garlic.
Cut it into small enough chunks to make it through the KA grinder easily.
Mixed it all together with the spices and cure then off to the fridge for an overniter.
Did the usual... cut one half the pork into 1/4 inch chunks and removed a lot of the junk and connective tissue from all of it.
It takes a lot of time but it is well worth it to me.
Ground up the rest with the big plate and mixed it up.
Got the stuffer rolling and the rest is history....The house smells great.
That is a serving spoon..big.
The final of the day. A nice haul.
You will notice the sausage at the top center has a lot of fat..It's all the extra fat,junk and connective tissue.
Thought I would grind it fine a few times, stuff it ,smoke it and save it for something. Or someone special. hehehehehe
More pics tomorrow as the smoke happens.
Later and have a great day!!