ChefRob's Chorizo and NOLA andouille Sausage (with money shots)

[jimalbert]

Unfortunately I did take pictures of the process while making both of these or maybe I did but I dont really feel like posting them all so I will give a money shot for now.  I will try to post the process in the next couple days but I am headed to Florida to take the kids to Disney for the week from Sunday on. 

IMG_0361.JPG

• jimalbert
• Jan 15, 2013

Heres a pic of The Chorizzo (vacuum sealed) and the andouille on the cutting board sliced with some behind it.  As well as some Evan Williams behind that... I cheaped out this week and bough Evan Williams instead of Makers Mark because we are leaving for Disney this Sunday.

IMG_0362.JPG

• jimalbert
• Jan 15, 2013

Close up of the Andouille... I wish it had more of that traditional Red color but I added 2 TBSP instead of 1 TBSP per NEPA's suggestion but for some reason I didnt get that great red/orange color.. Either way.. it tasted phenomenal. 

IMG_0364.JPG

• jimalbert
• Jan 15, 2013

Above is ChefRob's chorizo..  WOOOO HOOO is this stuff good.. .lil hot if you use the hot chile's like i did.. So i will definately use something less mild next time... But other than that.. superb!!!!!

I will try to post the processes while I am on vacation this week!

Jim

 

[fpnmf]

Looks great!!

  Craig

 

[jimalbert]

Thanks Craig.. I appreciate the link to the sausage...  Have you noticed the lack of red/orange color or is it just me? 
 

 

[fpnmf]

Thanks Craig.. I appreciate the link to the sausage...  Have you noticed the lack of red/orange color or is it just me? 
 

Youre welcome..

The color never bothered me after I got the recipe nailed to my liking...

   Craig

 

[jimalbert]

Unfortunately I did take pictures of the process while making both of these or maybe I did but I dont really feel like posting them all so I will give a money shot for now.  I will try to post the process in the next couple days but I am headed to Florida to take the kids to Disney for the week from Sunday on. 

IMG_0361.JPG

• jimalbert
• Jan 15, 2013

Heres a pic of The Chorizzo (vacuum sealed) and the andouille on the cutting board sliced with some behind it.  As well as some Evan Williams behind that... I cheaped out this week and bough Evan Williams instead of Makers Mark because we are leaving for Disney this Sunday.

IMG_0362.JPG

• jimalbert
• Jan 15, 2013

Close up of the Andouille... I wish it had more of that traditional Red color but I added 2 TBSP instead of 1 TBSP per NEPA's suggestion but for some reason I didnt get that great red/orange color.. Either way.. it tasted phenomenal. 

IMG_0364.JPG

• jimalbert
• Jan 15, 2013

Above is ChefRob's chorizo..  WOOOO HOOO is this stuff good.. .lil hot if you use the hot chile's like i did.. So i will definately use something less mild next time... But other than that.. superb!!!!!

I will try to post the processes while I am on vacation this week!

Jim

Ill rephrase this since I read the post and it sounded like I didnt live in the US of A.  I will definitely use someting that doesnt have as much heat next time!

 

[BGKYSmoker]

Looks real good.

You flying or driving to FL

 

[thoseguys26]

Looks great to me! I've been meaning to use that recipe, is it a keeper or what?  !! 

 

[driedstick]

looks good

 

[jimalbert]

We will be flying.... 6 year old boy and a 15 month old girl... long road trips are not in my vocabulary!
 

 

[jimalbert]

For now, its a keeper.  I believe there's always room for improvement.

 

[sam3]

Looks great!

 

[jrod62]

Looks good.
I'm running low on them . Guess it's time to make more :sausage: