D. Dix
TVWBB 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!
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!