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ANDOUILLE SAUSAGE

Source of Recipe

Chef John Folse, submitted to this forum by lynnt


List of Ingredients

5 pounds pork butt
1/2 pound pork fat
1/2 cup chopped garlic
1/4 cup cracked black peppercorns
2 tbsp. cayenne pepper
1 tbsp dry thyme
6 feet beef middle casing (see butcher or specialty shop) [or just make it loose like breakfast sausage]



Recipe

Cube pork butt into one and a half inch cubes. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate this size, you can hand cut pork butt into one Quarter inch square pieces.

Place ground pork in large mixing bowl and blend in all remaining ingredients. Once well blended, stuff meat into casings in one foot links, using heavy gauge twine. In your home style smoker, smoke andouille at 175°-200° F for approximately four to five hours. The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre, etc.