This was originally posted in Oct, 2012 and an update of the spices was posted in Jan 2013. The picture below is after I got my sausage press. Now if time permits, I smoke the links which is much more traditional and adds another laver of smoky flavor. Once fully cooked, your first bite thru the link casing will explode with the juicy succulence of the slow caramelized blend of meat, fat, and spices filling your mouth and throat with fabulous savory sensations .
Andouille Sausage Up Date
Total of 3 lbs pork & 1 lb. pork fat, use 1 tablespoon each black pepper, garlic, smoked paprika, coconut sugar, and 1/2 teaspoon each ,unrefined sea salt, cayenne pepper, thyme, & cumin.
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