We had our sausage stuffing party today. Ended up doing 15 pounds of andouille that I started last night and smoked today and then had 3 buddies over to make 80 pounds of italian, chorizo, and jalapeno and cheese fresh sausage.
The andouille was the nola recipe and then smoked with pecan. It's absolutely fabulous and I'm wishing I did more than 15 pounds.
Cubed and ready for spices
hanging for the night
out of the smoker
Getting the fresh sausage started
last of the jalapeno and cheese mix
another view of 80 pounds of sausage
Overall, it was a pretty good day and the sausage is awesome. The Italian and the Chorizo are straight from Rytek's book, the Jalapeno is mainly taken from http://www.meatsandsausages.com/sausage-recipes/jalapeno-sausage but with the cheese added in. Half the batch was standard cheddar and the other half was high temp buffalo cheese. WOW, is about all I can say.
thanks for looking