Test fry Andouille

[padronman]

So made a little patty and fried her up. Made sure temp was 155-160F and gave her a taste. I believe I nailed the spices. Some good heat but not overwhelming and a balanced flavor profile. Excited to stuff!!!!

From the pics is the meat an expected color for a 14 hr rest? Color after cooking?

Thanks for looking

IMG_0871.JPG

• padronman
• Jun 8, 2017

IMG_0872.JPG

• padronman
• Jun 8, 2017

IMG_0873.JPG

• padronman
• Jun 8, 2017

 

[tallbm]

Looks good to me.  I think you are all set to stuff away :)

 

[BGKYSmoker]

Looks pretty good. I gotta lick mark on my screen now.

 

[padronman]

Thanks guys.....I've got the stuffer parts in the freezer now [emoji]128513[/emoji]

So here is the test fry of the Hot Link mix. I took the pretty standard recipe I see all over and adjusted so that wife could enjoy it too. Man I nailed it with spice level. The flavor is spot on hot linky and the texture was perfect as well. Damn I'm sooooo excited :sausage::sausage:

IMG_0874.JPG

• padronman
• Jun 8, 2017

IMG_0875.JPG

• padronman
• Jun 8, 2017

IMG_0876.JPG

• padronman
• Jun 8, 2017

 

[b-one]

Looks tasty,bet you could keep a pattie or two for breakfast.

 

[padronman]

Looks tasty,bet you could keep a pattie or two for breakfast.

Oh I did :) 

Man this sausage is taking a long ass time to hit 155F!!!   LOL 

 

[tallbm]

Looks good to me.  I think you are all set to stuff away :)

 
Oh I did :) 

Man this sausage is taking a long ass time to hit 155F!!!   LOL 

It does that hahaha.

My 2nd batch of pastrami loaves took forever today!  When they hit about 152F I punched the temp from 170F to 200F to get to my 160F.  

I would NOT recommend you do that with the sausages.  You don't want the fat to melt down.  A loaf is a lot more forgiving than a sausage link :)

I look forward to seeing the final product :)