Last year I decided to start making my own sausages... My inspiration for this was Andouille. I used to get a pretty good one locally, but then it disappeared. I tried the stuff the grocery sells that is labeled Andouille, to my extreme disappointment. So I bought a smoker, despite the fact it was November in Indiana. Amazon had a fantastic deal. I bought a grinder, and tried to stuff my sausage directly into the casings and it went okay. But then I decided to get a stuffer. Mainly because of the NOLA Andouille recipe asking you to cube some of the meat. Obviously, I've found the stuffer to be an awesome investment regardless. I made some other sausages, brats and polish and something called rookwurst with good success but for some reason I just kept putting off the Andouille. Until yesterday. Interestingly enough, I decided against cubing the meat because, what a pain! So I just coarse ground 5 lbs of pork butt, mixed in the seasoning, stuffed and smoked with pecan for about 4 hours. Here are the results. Jambalaya for lunch here in a bit. This was a long time in the making, but I can assure you the next batch of Andouille will be coming very soon.
