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Canada Day Sausage

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gmac
gmac Posts: 1,814
in Pork
I was in the US around Father's Day and stopped at Meijier to get beer to take back to the homeland and they had pork butts on sale. So I grabbed a couple and today I hacked up one to make sausage. 

Used the Smoked Andouille recipe (sort of) from Charcuterie. I did add about 1.5 tsp more cayenne, a tsp of onion powder and upon finding we were out of thyme, I just subbed in sage. So they weren't exactly to style but damn they were good. 
Made about 8 lbs, hot smoked it all to 155 and ice bathed about 16 links. They got vac packed and in freezer and we had a couple pounds for supper with some salad (no buns either - note to self: get sage and buns). 

Didnt bother to document the process, best left unseen. Just the final result. 


Mt Elgin Ontario - just a Large.
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