Recipe - Andouille Sausage

5 pound Pork Butt; (cubed)
One fourth cup Celery; (small dice)
One fourth cup Red; Yellow, and Green Bell
Pepper (small minced )
One fourth cup Yellow Onion; (small minced )
One fourth cup Red Onion; (small dice)
8 Cloves Garlic; (minced)
2 bn Green Onion; (small dice)
1 tablespoon Basil
1 tablespoon Thyme
1 tablespoon Oregano
1 tablespoon Cayenne
2 teaspoon Ginger
2 teaspoon Chili Powder
2 teaspoon Cumin
2 teaspoon Celery Salt
1 tablespoon Worstershire Sauce
1 tablespoon Lemon Juice
Salt & Pepper to taste

Follow Regular Recipe as to preparing sausage links or Use in Bulk..
Posted to recipeludigest Volume 01 Number 415 by CuisineArt
CuisineArt@aol.com on Dec 29, 1997