Well Judy & I decided to catch up on some of the things that we were out of today.
So the plan is to make Mexican chorizo, hot Italian sausage, & Andouille, along with some strawberry jam & french bread rolls.
I picked up a 10 1/2 lb. butt, and when I got the bone out & cut it up I ended up with 9 lbs. of meat.
I ran it through the grinder with the coarse plate, then divided it up. 2 1/2 lbs. for chorizo, 2 1/2 lbs. for Andouille, 4 lbs. for Hot Italian sausage.
I used to mix my own spices for sausage, but lately have been using the Sausage Makers blends. We really like them.
Mixed the meat & spices & ran it thru the grinder again with the med. plate.
Stuffed all of them into 35-38 mm hog casings.
A BIG THANK YOU TO BOYKJO FOR TEACHING ME HOW TO HANDLE MY CASINGS.
They were very easy to use.
Not many photo's today, just the end result!
These are the seasonings.
I bought a 30" roll of butcher paper a while back & when I have a project going I just double it up & cover the counter with it.
You can write notes on it & when your all done you just roll it up & everything is cleaned up.
Here's the 3 different sausages. I kept the Andouille fresh too.
I plan to give it 2 hours of smoke then put it in a fry pan to finish it off, when I use it.
Strawberry jam too!
Of course a batch of buns!
Another fun day at Judy & Al's