Recipe - Andouille - 2

5 pound Pork butt; cut into 2inch
chunks
1 tablespoon Cracked black pepper
2 teaspoon Cayenne pepper
3 tablespoon Paprika
2 tablespoon Kosher salt
2 tablespoon Garlic; munced
1 teaspoon Red pepper flakes
One fourth teaspoon Mace; ground
One half teaspoon Thyme; dreid, ground
2 tablespoon Sugar
One half cup Cold water
6 Feet wide hog casings

Mix the garlic, salt, spices and sugar in a small bowl. Separate meat
and fat into two bowls and rub each thoroughly with the spice
mixture. Cover and let sit overnight in refrigerator.

Grind the fat in the meat grinder fitted with a One fourth inch plate. Grind
the lean meat using the 3/8 inch plate. Mix the meat in a bowl, add
the cold water and knead until water is absorbed and the spices are
well blended. Stuff the mixture into wide hog casings.

Dry sausages in a cool place for 2 hours and hot smoke. Ready to eat
after hot smoking.

If cold smoking, you must add 1 teaspoon of commercial curing salts
to the spice mixture. Cold smoked sausages must be cooked before
eating.

Recipe by: Bruce Aidells Hot Links and Country Flavors

Converted by MM_Buster v2.0l.