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Discussion in 'Sausage' started by bigbob73, May 11, 2014.
Plan to cold smoke for at least 12 hours. Hit me with your best. Need some for my gumbo.
This is a great recipe ,only change i make is 1/4 " cube 2 lbs and grind 3 lbs of the meat.
But it works fine if you coarse grind it all
I don't have a recipe but I have to say that I have been on this earth for nearly 58 years now and it was on this Mothers day that I saw the word "ANDOUILLE", not just once , but twice in two different settings. The first time at RED LOBSTER where I took the wife for Moms day and nearly ordered the meal with it. The next time in about a 4 hour span, right here on this site, just now. I know, I'm easily amused but just the association with sausage sounds good enough to try it.
I like this one, thanks. The texture sound like what I'm looking for.