Trapper John
Well-Known Member
Springtime leads to Cajun and Mexican type foods around here. I spent the better part of the week mixing, curing, stuffing, and smoking ten pounds of andouille sausage for future use. I didn't get a picture of it in action, but I finally got myself a hand crank sausage stuffer I found on sale at Northern Tool and it did a fantastic job.
During the curing process I took a break and canned some tomatillo sauce. I used one of the pint jars to make chilaquiles with some fried up corn tortillas and flank steak.
Boudin and some snack sticks will be next.
upload pic
During the curing process I took a break and canned some tomatillo sauce. I used one of the pint jars to make chilaquiles with some fried up corn tortillas and flank steak.
Boudin and some snack sticks will be next.
upload pic
