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Old 01-27-2014, 09:06 AM   #14
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma

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. :)
18.5" WSM and 22.5" OTG.
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