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. :)
"Antonio" Bandera, Mini WSM, 18.5" WSM, Hasty-Bake Suburban, GMG Davy Crockett, OTG 22.5"