chad
somebody shut me the fark up.
I was shooting for andouille, sweet Italian, and Jamaican Jerk sausage and jalapeno pepper jelly. I made all but the Jamaican Jerk sausage. :mrgreen: 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.
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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