Recipe - Cajun-Style Andouille

2 tablespoon Minced garlic
2 tablespoon Kosher salt
1 tablespoon Freshly ground black pepper
1 teaspoon Red pepper flakes
2 teaspoon Cayenne
3 tablespoon Paprika
One fourth teaspoon Ground mace
One half teaspoon Dried thyme
2 tablespoon Sugar
5 pound Pork butt, fat and lean
Separated, cut into 2 inch
Cubes
One half cup Cold water
1 One half teaspoon Liquid smoke
Medium or wide hog casings

Mix the garlic, salt, spices, and thyme with the sugar in a small bowl.
Separate the meat and fat into 2 bowls, and rub each thoroughly with the
spice mixture. Cover and refrigerate overnight. Grind the fat in a meat
grinder fitted with a 1/4inch plate. Grind the lean meat using a 3/8inch
plate. Mix the meat and fat together in a large bowl, stir the liquid
smoke into the cold water and add to the meat. Knead until the water is
absorbed and the spices well blended. Stuff the mixture into the hog
casings. Dry for 2 hours uncovered in the refrigerator. Hotsmoke in a
covered barbeque or smoker at about 250 degrees for 2 One half to 3 hours. Don't
let them shrivel. Use immediately or freeze. Makes about 5 pounds. Adapted
from "Hot Links and Country Flavors" by Bruce Aidells and Denis Kelly.