Andouilli

[zippy12]

 

[SmokinEdge]

Looks very good. Nicely done. Kinda like rolling through an old silent film. No words needed. Explained perfectly.

 

[smokin peachey]

Looks good. Can you post a picture of your recipe?

 

[pushok2018]

Looks like very good quality sausage.... I like the color as well...

 

[smokerjim]

Looks excellant

 

[DanMcG]

 

[SmokyMose]

Now THAT'S some pretty Andouille!
How hard was it getting the chunks through the horn?

 

[zippy12]

How hard was it getting the chunks through the horn?

no issues with the LEM 10lb hand crank

 

[smokin peachey]

no issues with the LEM 10lb hand crank

I thought you had a Dick stuffer

 

[HalfSmoked]

Nice job zippy looks real good. Make some chorizo next and I'll stop by.

Warren

 

[Gonna Smoke]

Dang right, Zip...

 

[motocrash]

 

[jcam222]

Zippy I really enjoyed scrolling through your pics on that. Really nicely laid out. I’ll bet it’s delicious! What temp did you smoke it at?

 

[Brokenhandle]

So my otbs is gonna ask this question... you had bags of pellets by tires, did you run them over to make dust? And yes I know better... but how is a bunch of pictures helping to teach anyone new here? Answer is... it's not!

Ryan

 

[indaswamp]

Scrolled through the pics.....I sat up when I saw the spice pic....Authentic my friend!

When I got to the grinder pic...."oh no, grind too small" I thought, but then I saw the pic. of the big chunks of meat mixed in the grind and I got a big smile..."YES!" Very nice! I use two grinds as well, usually grind the fat through either 3/8" or 1/4" plate with just a touch of the meat.

THEN I SAW THE PECAN!!! OH YEAH!!! Color is beautiful! Well done! Great execution! Your honorary Coonass badge is inda mail.....big like!

 

[indaswamp]

So my otbs is gonna ask this question... you had bags of pellets by tires, did you run them over to make dust? And yes I know better... but how is a bunch of pictures helping to teach anyone new here? Answer is... it's not!

Ryan

Those are bags of pecan chunks....fist sized pieces of pecan.

 

[SmokinAl]

Andouille is one of my favorite sausages. Sometimes I make it fresh & just put it on the grill like a brat, and sometimes I put cure in it & smoke it. Then sometimes I just grind it & put it in 1 lb. bags & use it in all kinds of dishes that call for ground chuck. And BTW yours looks delicious.
Al

 

[HalfSmoked]

Thanks zippy for the like I appreciate it.

Some fine looking chow you post.

Warren

 

[zippy12]

Some fine looking chow you post.

Warren

Too kind @HalfSmoked. I hope your family is heathy and the driving Mrs Daisy is going good...

 

[HalfSmoked]

Yup zippy the driving is keeping busy some weeks more than I want. Doing as well as old people can.

Warren