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.
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.
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