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post #1 of 7
Thread Starter 

Had a few extra hours a couple weekends ago.. made up some Andouille to please the soul.  :-)   Used the NOLA recipe.


Got a little long on one of those casings..Had my first blowouts with hogs.  Guess I packed em a bit too full and had to adjust.


Yummy.  Darkened up considerably with a smoke mix of grape/cherry, hickory, finished with grape.  I'll probably only use two woods next time so I can try to determine the different flavors.  I was just trying to use up some leftover chunks so I just threw in what I had.


Not quite the fat/meat clarity that I've seen in other posts, but it's still good stuff.  This was just a straight 3/8 grind on everything.  I didn't have the time or patience to cut 1/4 pieces and mix with 3/8 grind.  I'm still working with tough casings.  Next time I'll try the vinegar while the casing rehydrates.

post #2 of 7


Nice looking sausages  thumb1%20copy.gif   You said you were working with tough casings - how long did you soak them for?

post #3 of 7


post #4 of 7
Thread Starter 
Soaked overnight in straight water in the fridge. Around 15 hours.
post #5 of 7
Originally Posted by Mickey Jay View Post

Soaked overnight in straight water in the fridge. Around 15 hours.


Ok I wanted to make sure you weren't just doing a 20 minute soak or something lol. I always soak mine in warm water for a couple hours - more if possible - & change the water several times. Works great for me. I never did an overnight soak in the fridge - usually don't plan my sausage making that far in advance  :icon_lol:

post #6 of 7

I dont see anything wrong with the sausages.....th_dunno-1[1].gif other than they look tasty......:drool

post #7 of 7

Dang nab it Man That looks great, great job, sorry to hear about the tough casings, hate it when that happens.

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