@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.