Sausage


 

D. Dix

New member
In the last 2 years I’ve started making fresh sausage. From select, grinding & blending, it’s been a lot of fun. Over the Christmas holiday I made my 1st cured &
Smoked Andouille! Made 25lbs and turned out absolutely fabulous. Used the hanger system with my 22.5” WSM & vortex basket/baffle and was able to get them all in in one shot. Here’s a photo of the almost finished product. Some of the tastiest sausage to date!
 

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Bob Bailey

TVWBB Pro
In the last 2 years I’ve started making fresh sausage. From select, grinding & blending, it’s been a lot of fun. Over the Christmas holiday I made my 1st cured &
Smoked Andouille! Made 25lbs and turned out absolutely fabulous. Used the hanger system with my 22.5” WSM & vortex basket/baffle and was able to get them all in in one shot. Here’s a photo of the almost finished product. Some of the tastiest sausage to date!
Congrats on your success. I've been making a variety of sausages for several years and most rival store-bought. My wife makes a great Andouille, so that's one I don't do.
 

Rich G

TVWBB Diamond Member
Hey, that andouille looks great! I also love to make my own sausages, but don't have a good andouille recipe.....care to share the details on yours? I'm making a German style bologna this weekend. :)

Rich
 

 

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