Today's players:
The sausage we're making, Andouille, is normally of a much coarser texture than most commercial sausages, so yes... I hacked up an 8lb pork shoulder by hand.
Mixing in the seasonings:
Casing (Erika was helping with this part and broke off a moment to catch this AWESOME ACTION SHOT):
Smoked and ready to eat. It ain't pretty, but oh boy is it tasty. We're now all set for a winter of gumbo, jambalaya and perhaps red beans and rice:
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