Made sausage this weekend.

Dam son.

[quote]Recipe?

ANDOUILLE Smoke to IT 152 degrees Use 1 cup ice water per 5 lbs
Ground pork 10 lbs
Salt (Diamond Crystal) 5 TABLEspoons
Cayenne 2 TABLEspoons
Black Pepper 6 TABLEspoons
Crushed Garlic 5 TABLEspoons
Chopped Garlic 5 TABLEspoons
Crushed Red Pepper Flakes 8 TEAspoons
Instacure #1 2 TEAspoons
Jalapeno Pepper (Chopped) 2 Each
Brown Sugar 4 TABLEspoons
Soy Protein or powdered milk 2 cups
Paprika 4 TABLEspoons

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Awesome, thanks!

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If you don't have soy protein, you can use powdered milk. You could cut the soy/milk back to one cup I smoke my andouille with pecan wood, it's more traditional.

I also make my own sausages about 3 times a year. I get the Boston Butts on sale in the 2 per pack and use that for the meat. I love to make Italian, Hot and Green Onion for home use. I don't case up the Italian since I mostly use it in lasagna and red gravy when making my beef meatballs and Italian Sausage gravy.

I'll just roll them in small balls and brown them off a bit before adding them to the gravy, so no use casing them up.

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Crushed Garlic 5 TABLEspoons
Chopped Garlic 5 TABLEspoons

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??

I’m actually jealous. Love fresh butcher garlic sausage. Been wanting to try making some.
One day I’ll try. If only it would come like yours. Great job.

we are making hot, green onion next weekend! Yours looks great!

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Crushed Garlic 5 TABLEspoons Chopped Garlic 5 TABLEspoons

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At one time I used both for differing textures, but now just go with chopped

Got the morning paper and see where Rouses is having a sale on their 2 per pack pork butts at $.99 a lb.

I'll be picking up 2 of them later today and make some sausage later this week. There is a 4 per person limit, making it about 75+ lbs. you can buy at one time.

You fellow sausage makers may want to check that out.

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I have a Kitchenaid with the attachment but have never used it, so I don't know if it's any good(got it as a gift). I wouldn't be doing more than 10 pounds for my first few tries.

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Hell, give the Kitchenaid a try to see how it works for you. I'm assuming it will grind the meat and has a stuffer attachment. It can't be any harder to use than my hand cranked heavy duty grinder/stuffer. It will get the job done.