Originally Posted by K-JUN
Good looking sausage.
You could try a 50/50 mix of coarsely ground and diced pork for a more traditional Cajun andouille.
Will do. For some reason the book had me do it this way -- I agree with you. :)
WSM 18.5" (1981), WSM 18.5" (2014), Mini WSM (Smokey Joe Gold), GMG Davy Crockett, Hasty-Bake Suburban (Late 1970's), Bayou Classic 60K BTU Propane Burner, Weber OTG 22.5, PGS K40 (MHP Clone).