What’d You Do Last Weekend?
Make your own bitters.
Andouille Sausage
In our quest to reach the bottom of the deep freezer before I need it for a wedding cake, Todd pulled a precious pork roast along with two variety cuts - hearts and kidneys - that he'd decided would make fine andouille sausage. It's about this time of year when we start hankering for sausage - and so he cracked open our water-stained copy of Charcuterie and went to town.
Our deLonghi mixer/grinder got a good workout, and a few hours later
we had sausages hanging from our kitchen cabinets. While a perfectly good torture mechanism for our dog, hanging the sausages at room temp before smoking allows the casings to dry tightly around the meat. I'm not sure if there's a technical reason for doing this, other than it allows the sausages to tighten up before smoking.
The andouille finished with a hot smoke, and the fiery links came in for their final rest, taunting us all with promises to burn.
Andouille Sausage
