10 pounds andouille http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/ . To be smoked.
5 pounds sweet Itallian. AC Leggs mix extra fennel. Fresh.
4 pounds breakfast. AC Leggs mix. Fresh.
Had this left over from the el cheapo butt buy last week. 1.49 per pound.
Andouille:
Cut the pork into chunks and added the wet and back to the fridge for the night.
I used the recipe as listed but did make the cure addition 2 tsp in stead of a "healthy pinch".
I am not sure if my shoulder can take cutting half of it into 1/4 inch chunks...may grind all of it.
The dry minus 1/2 cup of minced garlic and 2 tbs fresh thyme...added after water.
Now wet, with 1/2 cup minced garlic and 2 tbs fresh from the garden thyme.
Mixed....
Mmmmm looking good.
Covered and into the fridge for a good nights rest.
The two fresh sausages will be vac paced into one pound pakages.
OK ... enough work for today..
I need a nap!!
Craig
5 pounds sweet Itallian. AC Leggs mix extra fennel. Fresh.
4 pounds breakfast. AC Leggs mix. Fresh.
Had this left over from the el cheapo butt buy last week. 1.49 per pound.
Andouille:
Cut the pork into chunks and added the wet and back to the fridge for the night.
I used the recipe as listed but did make the cure addition 2 tsp in stead of a "healthy pinch".
I am not sure if my shoulder can take cutting half of it into 1/4 inch chunks...may grind all of it.
The dry minus 1/2 cup of minced garlic and 2 tbs fresh thyme...added after water.
Now wet, with 1/2 cup minced garlic and 2 tbs fresh from the garden thyme.
Mixed....
Mmmmm looking good.
Covered and into the fridge for a good nights rest.
The two fresh sausages will be vac paced into one pound pakages.
OK ... enough work for today..
I need a nap!!
Craig
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