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.
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.
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!!
Edited by fpnmf - 12/15/11 at 5:58am