Recipe - Bigwheels World Famous Prize Winning Cajun Andouille

2 Boston Butts; (15 lbs total)
3 cup Dry milk
3 tablespoon Sugar
1 cup Minced fresh garlic
1 One half qt Water
One half cup Coarse ground black pepper;
(Malabar)
One half cup Hungarian Paprika
4 tablespoon Canning salt
2 tablespoon Cayenne pepper
2 tablespoon Crushed red pepper
1 tablespoon Garlic powder
1 tablespoon Onion powder
3 tablespoon Ground Thyme
3 tablespoon Ground Marjoram
3 tablespoon Parsley flakes
1 tablespoon Mortons Tender Quick
1 tablespoon Gebhards Chili Powder
1 teaspoon Each: mace; cloves, and
allspice
3 lg Bay leaves; (ground)

Caught dead pig butts on sale at Winn Dixie for .79 a pound. Got
industrious yesterday and turned 2 of them into Andouille Sausage.
Now have it hung up in Fred the mobile Smokehouse burning a combo of
pecan, oak, and Genuine Texas Mesquite BBQ Wood. Figger on letting it
go about 8 hrs or therabouts at 180 degrees. Is a brand new recipe
which I just invented yesterday. Anybody who uses this recipe needs
to send me just five bucks.

Cut meat to fit the grinder and coat with the dry milk. Add all
spices to the water, mix and chill. Add spiced water to the meat and
dry milk mixing well. Grind through coarse plate and mix well again.
Stuff into medium hog casings making 12 to 14 inch links. Let rest
uncovered in refrigerator for 24 hours turning occasionally. Next day
hang and smoke heavy at 180 degrees (68 hours) to 155 internal.

bigwheel

Posted to bbqdigest by "Jeff D. Wheeler" bigwheel@blueplanet.net
on Nov 14, 1999, converted by MM_Buster v2.0l.