I get mine from Syracuse casings and butcher packer.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.
Dave .... I came here to learn how to make sausage..specifically andouille.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