"ImStillMags" > wrote in message
...
> Since I have three days to mess with it I'm making sausage for the
> first time ever..... aaack.
>
> Last evening I ground 1/2 the pork and cut the other half into 1/4"
> cubes and also cut
> some fat into 1/4" cubes and mixed it well with the seasonings and put
> in the fridge to
> cure for a day or two. It's about 6 pounds of sausage mix.
>
> https://picasaweb.google.com/Sitara8...70192745498226
>
> Tomorrow I'm going to stuff the casing and let it dry in the fridge
> before smoking it.
>
> I decided to make andouille since you cannot find a decent andouille
> sausage outside
> of the Louisiana swamps. '-) I used a recipe I made up from
> reading several old Cajun recipes. I'm not making this batch very
> hot...I hope. I want to see how this one seasons up with my recipe
> and go from there.
>
> I'll post some pics later of the stuffing process....totally new to
> me. I'm using my KA
> so it will be an adventure !!
>
Is this a Cajun version? The original French type is made from the
chitterlings (intestines).