Started some sausage today!! With S-view!! Now the final pics!!!

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Looks real nice and tasty. Just a thought where do u get the casings for the those big links? I got a kitchen aid mixer and a grinder attachment that I have never used and think I may give it a try.
 
Thanks again folks for all the great comments.
 
Craig, morning.... I can tell you this..... your andouille tastes better than mine just by lookin' at the pictures.... mine is good by I ain't perfected it yet to my liking... I have your recipe in my SMF book now and butts in the freezer.... When I get it perfected there will not be anymore 5# batches.... 20# or nothin'... Let us all hope this is it ..... then I can move onto something new.... like kielbasa....

Dave
  Dave .... I came here to learn how to make sausage..specifically andouille.

I have tried several different recipes and have always come back to the nola recipe.

I wrote this one down on an envelope..wasn't thrilled about a few of the amounts.

This one is the keeper..it is just what I was looking for.

Next is tasso....

Glad the store has butts at 1.39...gonna pick up a few cases today.

  Craig
 
 
Great lookin' color & texture on those sausages, Craig!

I haven't made andouille in quite some time. I've discovered they're a harder sell to the family than other batches. I guess they jest' ain't inna the cajun thang as much as I is!

I do love a good an-dewey...and those look tasty!

—Kevin
 
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