So, I've been wanting to try Andouille in a fattie for a while now and finally got around to to it last weekend.
Did the roll it in a gallon zip-lock trick to about 3/8" thick (pork sausage only), sprinkled on a little of my smoked Cheddar, then some sauted onion, celery and jalapeno.
Then added some strips of my Andouille with a few spoons of Tony's Red Beans & Rice mix on top.
Rolled it up, wrapped tight as I could and freezered while I did the bacon weave.
Baconed and ready. Too much stuffing as usual..
Smoked with Hickory in a foil pan because I was afraid it would fall apart, but so much grease built in the pan that when it firmed up I took it out and let it drip. The bottom of my smoker is rust free [emoji]128522[/emoji]
I figured it was done when the Maverick in one end read 160. The bacon wasn't crisp but was a nice brown "done" color.
Had a bit of a blowout but happy happy!
Add a couple chunks of Mary Lou's excellent cornbread and what a dinner!!
I had it 2 nights for dinner and lunch today. The Mrs doesn't care much for Andouille, so I had to eat most of it myself :biggrin:
Thanks for looking!
Dan
I figured it was done when the Maverick in one end read 160. The bacon wasn't crisp but was a nice brown "done" color.
Thanks for looking!
Dan
