Today I made 5 lbs of Andouille sausage. 5 lbs of pork butt roast ground coarse than 6 tablespoons of Excaliber Andouille sausage seasoning was added along with 8 tablespoons of carrot binder, 1 1/4 teaspoons of Sure cure, and almost 5 ounces of water. Hand mixed. Since I planned to smoke using a pellet grill, a mold was used rather than hog casings. The photo shows some of the sausages that were smoked/cooked at 225 degrees for 1.5 hours.

Actually, I made a batch of Andouille sausage using the seasoning from Waltons and it was divine. I don’t remember the recipe. I have the amount of seasoning per pound and this time I want to add water and carrot binder.

The taste was excellent and I’ll do it again.

KansasDad Thanks, I’ll try to remember that.

The taste was excellent and I’ll do it again.

Today I made 5 lbs of Andouille sausage. 5 lbs of pork butt roast ground coarse than 6 tablespoons of Excaliber Andouille sausage seasoning was added along with 8 tablespoons of carrot binder, 1 1/4 teaspoons of Sure cure, and almost 5 ounces of water. Hand mixed. Since I planned to smoke using a pellet grill, a mold was used rather than hog casings. The photo shows some of the sausages that were smoked/cooked at 225 degrees for 1.5 hours.

But it also says 0.5 cups. is 0.5 cups or 1/2 cup = 0.8 oz? An online conversion Chart Says:
1/2 cup = 8 tablespoons or 4 fluid ounces. Very confusing.

The recommendation for 25 lb of meat in the description of the product: “Suggested usage is 4 oz per 25 lb of meat or use as needed to thicken liquids and sauces.”

The recommendation for 5 lbs of meat in the Additive conversion chart is 1/2 cup (8oz) for 5 lbs of meat.
Which is right?

Jonathon Thanks for the help, just what i needed.

Actually, I made a batch of Andouille sausage using the seasoning from Waltons and it was divine. I don’t remember the recipe. I have the amount of seasoning per pound and this time I want to add water and carrot binder.

Where can I find a recipe for Andouille sausage? I find this website very frustrating.