Andouille Sausage
- 5 pounds pork butt
- 1/2 pound pork fat
- 1/2 cup chopped garlic
- 1/4 cup cracked black pepper
- 2 tablespoons cayenne pepper
- 1 tablespoon dry thyme
- 4 tablespoons salt
- 6 feet beef middle casing (see butcher or
specialty shop)
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, I suggest hand cutting 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 the sausage attachment on your
meat grinder. Tie both ends of the sausage securely using a heavy gauge twine.
In your homestyle smoker, smoke andouille at
175-200°F for approximately four to five hours using pecan or hickory wood. The
andouille may then be frozen and used for seasoning gumbos, white or red beans,
pastas or grilling as an hors d'oeuvre
"
Alice
came to a fork in the road. 'Which road do I take?' she asked. 'Where do you
want to go?' responded the Cheshire cat. 'I don't know,'
Alice
answered. 'Then,' said the cat, 'it doesn't matter.'"
- Lewis Carroll