I think you made the right choice going with the dedicated stuffer this sausage looks a lot better than your last andouille. Great cook, looking forward to more sausage recipes.
I have been making a variety of sausages from boudin to South African Boerewors (a fresh sausage). I have made Andouille before, but this looks intriguing. Here in Oregon it's a bit hard to find gator but I experiment with something else. Thanks for the video, it got my juices flowing. The music was a bit distracting, but maybe it's just me. Good job.
I think you made the right choice going with the dedicated stuffer this sausage looks a lot better than your last andouille. Great cook, looking forward to more sausage recipes.
Yes, my first sausages were tasty, but the texture was way off. The dedicated stuffer has been a game changer. 😁
I have been making a variety of sausages from boudin to South African Boerewors (a fresh sausage). I have made Andouille before, but this looks intriguing. Here in Oregon it's a bit hard to find gator but I experiment with something else. Thanks for the video, it got my juices flowing. The music was a bit distracting, but maybe it's just me. Good job.
Thanks!