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Unread 01-27-2014, 08:06 AM   #14
Babbling Farker

Join Date: 07-06-13
Location: Oklahoma
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Originally Posted by K-JUN View Post
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"
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