I saw a recipe for Anduille at www.nolacuisine and thought I'd give it a try.
It called for 5# but I broke it down for 3# of butt.
After getting the ingredients together and cutting the pork up it got mixed and put in the fridge to cure.
After about 24hours the color looked good.
So about half got ground with the course plate and the other half got chopped into 1\4" pieces (very tedious!). Time for stuffing.
For smoking I gave the new mailbox a try with a hotplate for heat in the MB gasser.
After about 2 1\2 hrs at 120 (which was the best I could get at 50 degrees outside), they looked good.
Then into the house oven to take them up to 155 and then to a cold bath.
They turned out not very pretty, but tasting good!
Pretty chunky mix, so try as could, I still got some air pockets, but then again, I'm pretty new at this! No real harm done, I'm just a little embarassed because of the pretty sausages most of you turn out😕
Pretty good with cheese & crackers, but I'm thinking about Red Beans & Rice. Any thoughts, Foamheart?