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  1. IMG_0878.JPG

    IMG_0878.JPG

    • padronman
    • Media item
    • Comments: 0
    • Album: Andouille STUUFED!!!!
  2. IMG_0877.JPG

    IMG_0877.JPG

    • padronman
    • Media item
    • Comments: 0
    • Album: Andouille STUUFED!!!!
  3. padronman

    Newbie to sausage making.......some observations! LAP (long ass post)

    Well cmon Man........let's do this!!!! :) Scott
  4. padronman

    Test fry Andouille

    Thanks guys.....I've got the stuffer parts in the freezer now 128513 So here is the test fry of the Hot Link mix. I took the pretty standard recipe I see all over and adjusted so that wife could enjoy it too. Man I nailed it with spice level. The flavor is spot on hot linky and the texture...
  5. IMG_0876.JPG

    IMG_0876.JPG

    • padronman
    • Media item
    • Comments: 0
    • Album: Test fry Andouille
  6. IMG_0875.JPG

    IMG_0875.JPG

    • padronman
    • Media item
    • Comments: 0
    • Album: Test fry Andouille
  7. IMG_0874.JPG

    IMG_0874.JPG

    • padronman
    • Media item
    • Comments: 0
    • Album: Test fry Andouille
  8. Test fry Andouille

    Test fry Andouille

  9. padronman

    Test fry Andouille

    So made a little patty and fried her up. Made sure temp was 155-160F and gave her a taste. I believe I nailed the spices. Some good heat but not overwhelming and a balanced flavor profile. Excited to stuff!!!! From the pics is the meat an expected color for a 14 hr rest? Color after...
  10. IMG_0873.JPG

    IMG_0873.JPG

    • padronman
    • Media item
    • Comments: 0
    • Album: Test fry Andouille
  11. IMG_0872.JPG

    IMG_0872.JPG

    • padronman
    • Media item
    • Comments: 0
    • Album: Test fry Andouille
  12. IMG_0871.JPG

    IMG_0871.JPG

    • padronman
    • Media item
    • Comments: 0
    • Album: Test fry Andouille
  13. padronman

    Newbie to sausage making.......some observations! LAP (long ass post)

    Absolutely. Thanks for following this.
  14. padronman

    Newbie to sausage making.......some observations! LAP (long ass post)

    Well I am now fully started on my first 13lbs of sausage. I have to say that getting started was a daunting task. First there was fear......"damn am I going to kill someone with tainted meat?" Second there was a fear of something new. Now, I've gotten really proficient at Butts, ribs...
  15. padronman

    Newbie to sausage making.......some observations! LAP (long ass post)

    Well I am now fully started on my first 13lbs of sausage. I have to say that getting started was a daunting task. First there was fear......"damn am I going to kill someone with tainted meat?" Second there was a fear of something new. Now, I've gotten really proficient at Butts, ribs...
  16. padronman

    Second Butt turned into Hot Link mix

    Me too!!!!! 128540
  17. padronman

    Prepping done for Andouille

    I read a lot about this long before I gave it the ol college try 128513 Lots of great info here from some damn great people. I plan on using 32-35mm casings.....cause that's all I have 128513
  18. padronman

    Prepping done for Andouille

    I read a lot about this long before I gave it the ol college try 128513 Lots of great info here from some damn great people. I plan on using 32-35mm casings.....cause that's all I have 128513
  19. padronman

    Second Butt turned into Hot Link mix

    Thanks CrazyMoon! It smells fantastic. I mixed.....mixed some more then when I was done I mixed it a little more 128512
  20. Second Butt turned into Hot Link mix

    Second Butt turned into Hot Link mix

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