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Message
re: Homemade Andouille
Posted on 8/2/20 at 1:14 pm to NOLATiger71
Posted on 8/2/20 at 1:14 pm to NOLATiger71
quote:
Absolutely. Going to take advantage of the low Pork butt Prices and try my hand a a couple of sausages.
Just make sure you have sufficient freezer space.
What I like about making my own is I know for certain what is going in the sausage and not a bunch of chemicals or artificial flavor enhancers.
1
Posted on 8/2/20 at 2:10 pm to gumbo2176
Smoked for 6 hours at 130-150. Damn near came out perfect. It was a bit too salty for eating by itself. This batch will be good for gumbo or a crawfish boil. I’ll cut the salt to 2 TBS and the accent to 1/2 tsp on the next batch and try beer instead of white wine. Other than that, the flavor profile was exactly what I was looking for.
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