Discussion in 'Sausage' started by mickey jay, Sep 18, 2013.

  1. mickey jay

    mickey jay Meat Mopper

    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.


  2. Nice looking sausages  [​IMG]    You said you were working with tough casings - how long did you soak them for?
  3. werdwolf

    werdwolf Master of the Pit OTBS Member

  4. mickey jay

    mickey jay Meat Mopper

    Soaked overnight in straight water in the fridge. Around 15 hours.
  5. Ok I wanted to make sure you weren't just doing a 20 minute soak or something lol. I always soak mine in warm water for a couple hours - more if possible - & change the water several times. Works great for me. I never did an overnight soak in the fridge - usually don't plan my sausage making that far in advance  [​IMG]
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I dont see anything wrong with the sausages.....[​IMG] other than they look tasty......[​IMG]
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang nab it Man That looks great, great job, sorry to hear about the tough casings, hate it when that happens.

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