Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Here I am.........Didnt think I was watching Huh...... looks Magnificent craig......
Sausage at 160 degrees will become to hot to handle after three seconds. You will let go! This is how I would asses if the sausage is fully cooked without a probe but I don't recommend this practice.......
Craig, morning.... I can tell you this..... your andouille tastes better than mine just by lookin' at the pictures.... mine is good by I ain't perfected it yet to my liking... I have your recipe in my SMF book now and butts in the freezer.... When I get it perfected there will not be anymore 5# batches.... 20# or nothin'... Let us all hope this is it ..... then I can move onto something new.... like kielbasa....