Recipe - Andouille Sausage - 56

8 pound Pork butt; cubed
2 pound Pork fat
One half cup Garlic; no germ
4 tablespoon Salt
1 teaspoon Ground pepper
One fourth teaspoon Cayenne
One fourth teaspoon Chili powder
One fourth teaspoon Mace
One fourth teaspoon Allspice
2 teaspoon Thyme; chopped fine
One half teaspoon Sage; dried

Combine dry ingredients. Mix with meat. Pass through large plate one
time. Add liquid and mix well. Pipe into 12" links.

NOTES : *True Andouille is made of just casings stuffed into a casing.

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