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[Bentley]

Had my friend Myron come over and makes some more sausage with me today.  Air drying for 12 hours.  Will then determine if I want to smoke the Andouille.

1st photo from left to right is double grind big plate Andouille, single grind big plate Andouille, single grind big plate Kielbasa and small section of double grind Andouille.  2nd photo is close up of both Andouille and last is Kielbasa and small Andouille.

[Bentley]

[02ebz06]

They look good.   Never made Andouille sausage before.

Need to get back into making sausage.
Been doing mostly bread lately, and pizza of course.

[Bentley]

Kielbasa is on the right.

[Bentley]

[cookingjnj]

those look really good.

[Kristin Meredith]

I am not a sausage fan, so I thought the Andouille was good, but not great.  But the Kielbasa was outstanding!

[Bar-B-Lew]

they both looked great

[Bentley]

Making Gumbo (sort of) right now.  No File in Mayberry, so how can it be Gumbo.  Pictures when done.

[Bentley]

The Trinity in the broth that the chicken was browned and braised in with some link sausage, the cooked chicken, Andouille and okra ready to go in Trinity, and the flour being baked to a deep brown for the roux.

[hughver]

it's been a while since I've prepared Cajun food but as I recall, dark brown roux for seafood and light brown roux for meat. 

[Bentley]

I guess the roux is just more what I like!  Not really traditional!

[Kristin Meredith]

Had Kielbasa and kraut for dinner.

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[Bentley]

My only comment will be that frozen okra sucks and will never be used again!

[BigDave83]

all of the sausages look great. the Kolbas and kraut looks great also. I would be all over that. Gumbo I have only had from a local sandwich shop when they had it, it was good but probably better out there.