Freedom Andouille Sausage

[cajuncpo]

First batch we’ve made since October (got involved with selling and building a house).
25 Pounds of Pork-Beef Andouille using hog casing. Smoked with Cherry wood pellets.
Took us about 8 hours from start to finish today.
House smells incredible right now!

In process..


Drying the casings ...


Sausage burgers with the excess we ended up with...


In the smoker at 180 degrees until internal temp hit 165*...



All done...

 

[zippy12]

I love andouille! Yours look super great! POINT

Thanks for sharing...(share your recipe plz)

 

[TomKnollRFV]

Need help eating that lovely sausage? ;)

 

[SmokinAl]

Good looking sausage!
Nicely done!
Al

 

[crazymoon]

CCPO, Nice job on the sausage !!!!!

 

[browneyesvictim]

Great Scott! Great looking snausages!

Yes. Please do share your mix! Your own, from a recipe or store bought?