Andouille sausage..the final step 🙂

MARGARET’s off to a meeting with the National Park folks – and I have a Zoom guitar session with one of my students.

Once done, I go back to the house, retrieve the Andouille sausage mix and stuff the hog skins to get a batch of sausage ready for the smoker.

Before they go into the pit they need to be hung in front of a fan for an hour to dry a little. Meantime I get the smoker going – it’s an awkward job as the temperature has to be stabilised at 120f before the sausage goes into the pit then the temperature crept up to 160f until the sausage reaches an internal temp of 165f. That’ll take a good three or four hours.

I’m not long finished a lesson in the studio with my mid-afternoon guitar student when Margaret gets home..then Betty stops by for a coffee and some help with a couple of online things.

I get the sausage out the pit, spray it with cold water and hang in front of a fan for the final part of the ‘production’ process…then we head to the coffee shop for a local community trust meeting.