Had a few extra hours a couple weekends ago.. made up some Andouille to please the soul. Used the NOLA recipe. Got a little long on one of those casings..Had my first blowouts with hogs. Guess I packed em a bit too full and had to adjust. Yummy. Darkened up considerably with a smoke mix of grape/cherry, hickory, finished with grape. I'll probably only use two woods next time so I can try to determine the different flavors. I was just trying to use up some leftover chunks so I just threw in what I had. Not quite the fat/meat clarity that I've seen in other posts, but it's still good stuff. This was just a straight 3/8 grind on everything. I didn't have the time or patience to cut 1/4 pieces and mix with 3/8 grind. I'm still working with tough casings. Next time I'll try the vinegar while the casing rehydrates.