Andouille Fresh Batch

CraigC

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Karen did the cutting and spicing of the pork butts for this batch. On Sunday we ground and stuffed the casings. Funny how some mistakes turn out for the better. Didn't realize we were out of hog casings and had to use some beef casings we had on hand. This allowed us to make thicker sausages. I smoked them on the Egg, in batches, using peach wood for smoke. After chilling in the fridge overnight, we vacuum sealed and put them in the deep freezer. We kept several pounds as bulk which didn't get smoked. There are several recipes we make with the bulk. This being a favorite:

https://www.cookingbites.com/threads/andouille-gnocchi-with-spicy-tomato-sauce.13335/

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ElizabethB

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14 Aug 2017
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@CraigC
Real Cajun Andouille is made with beef casings. Even in South Louisiana Andouille in beef casing.is difficult to find
What grind did you use? Andouille is usually very coarse ground .Visible pieces of meat.
We have several Boston Butts and a wild hog roast in the freezer. I want to make both Andouille and fresh sausage .
 
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