Yesterday was Sausage Making Day . . . Three Varieties.

[ComfortablyNumb]

You have that down! Looks great.

[johnec00]

We made three small batches of sausage yesterday. First, thanks to HouseHomey for the Andouille, First pic "raw" and next "smoking", then "finished". Only change to HouseHomey's the recipe was to smoke for a couple of hours over hickory then finish sous vide for 4 hours at 155º. Turned out really good!


Raw Andouille


Smoking



Finished Andouille

Next was another completely new (to me) - Chicken-feta-spinach sausage. This was excellent grilled.


Chicken-feta-spinach



On the grill

And finally, one of our old favorites . . . Double fennel Italian.