Did a small batch of both smoked and fresh Andouille links. These were done with a traditional double grind. Half of the meat was ground through a 1/2" plate, with the other half through a 3/8" plate. The smoked is still in the smoker, but the fresh is outstanding. A mellow heat all the way through it, and loaded with those great Cajun flavors.
Both the fresh and smoked drying before packaging and smoking.
Smoked ready for the smoker
A couple of small pieces fried up and ready to eat.
Fresh and Smoked Andouille Sausage
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Fresh and Smoked Andouille Sausage
Mark Crigler
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Re: Fresh and Smoked Andouille Sausage
Mark, nice. Texture looks really good. Be interesting, which has the best overall taste smoked or fresh. CF
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Re: Fresh and Smoked Andouille Sausage
ChileFarmer wrote:Mark, nice. Texture looks really good. Be interesting, which has the best overall taste smoked or fresh. CF
Bill, I'll just have to take that challenge on later today.
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Re: Fresh and Smoked Andouille Sausage
I like it, great color. Is the color just from smoke or is there some paprika in the sausage? Great photo to. CF
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Re: Fresh and Smoked Andouille Sausage
ChileFarmer wrote:I like it, great color. Is the color just from smoke or is there some paprika in the sausage? Great photo to. CF
Bill, there is paprika in the sausage. But part of the color is from the smoke.
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Re: Fresh and Smoked Andouille Sausage
That looks fantastic!
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18" WSM
22" WSM
26" Kettle
Genesis II S-310
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18" WSM
22" WSM
26" Kettle
Genesis II S-310
Large BGE
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