Category Archives: Pork

Canadian Andouille


I love smoked cured sausage but it is so high in fat. At least the stuff I make myself is a little lower in salt and fat.

Andouille is made in different ways in countries around the world. My recipe is based on a Cajun style adjusted for my mild Canadian taste buds. It is moderately spicy with a nice onion, garlic finish.
If you would like to see more details on how I made it, you can seem my post on the Smoking Meat Forums. Continue reading Canadian Andouille

Garlic Sausage Soup

This was originally posted on November 17, 2013. It is being reposted due to a catastrophic back up failure by my web host.

garlic sausage soup

I love homemade soup. I make it with ingredients I have on hand and it always makes canned soup seem like seawater. Most commercial soups rely on salt to bump the flavour. I found I was out of soup so I started making a batch. This is what turned out. Continue reading Garlic Sausage Soup

Passing Wind Estates Bratwurst, The First Post

This was originally posted on November 15, 2013 and is reposted due to a catastrophic crash of my site.

DSCF3623 (640x480)

I am rapidly learning that something you make yourself tastes better and has the advantage of you controlling the ingredients. I made bratwurst but I used chicken and pork to lighten it up a bit. You need a grinder and something to stuff the sausage casings to make this. I do have a KitchenAid mixer with a grinder attachment and stuffing tubes. In my early attempt to make sausage, I found the
KitchenAid does a decent job of grinding meat. However, trying to use it to stuff casings is like getting a root canal from a proctologist. If you are going to make sausage, get a dedicated sausage stuffer. Continue reading Passing Wind Estates Bratwurst, The First Post