Well, I normally follow the NOLA Cuisine recipe for this BUT I deviated and used a purchased commercial mix from a place I've had success with using other mixes. I will be going back to the original version after this. I'm thinking of some beef or pork snack sticks to use up the last of the commercial stuff in 26 MM collagen casings and bring them to the bar. OK, so....I used pecan for about 4 hours of smoke in the Smoking It #3 which is about twice what I do for a normal smoke and they went for about 2 more hours after that at 175. The 38/42 MM hog casings make for a dandy sized sausage so used them instead of the traditional beef middles. And, referencing my notes from last time I went with one grind through the fine plate instead of the half grind, half diced chunks. I pulled them at 150 IT and lightly poached till 165. I give much away so want no issues with half raw product. Cure #1 was also used in the batch. http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/
after bloom b'fast with my sausage & eggs from my chickens....I hate busting yokes
after bloom b'fast with my sausage & eggs from my chickens....I hate busting yokes
