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Old 12-01-2012, 09:10 PM   #1
chad
somebody shut me the fark up.
 
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Join Date: 08-13-03
Location: Clearwater, FL
Default Busy day: Sausage and pepper jelly

I was shooting for andouille, sweet Italian, and Jamaican Jerk sausage and jalapeno pepper jelly. I made all but the Jamaican Jerk sausage. I've the the habaneros so I really should tackle it tomorrow - I had to clean up the kitchen to keep CincHouse happy, but I can break it all out Sunday afternoon.

The andouille is in the smoker. I got to use my new Kitchener 5# sausage stuffer for the first time. Definitely the way to go and hog casings were a first. PITA to soak and clean but tough and flexible. I'm thinking a night before chore. The Italian sausage was kept fresh and the links are in the fridge and about a pound of "bulk" is in the freezer.
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File Type: jpg Sausage making 12-01-12 001.jpg (34.7 KB, 86 views)
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Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

Last edited by chad; 12-01-2012 at 09:31 PM..
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