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Andouille 2


4 pound Lean fresh pork
2 pound Pork fat
4 tablespoon finely minced garlic
2 tablespoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/8 teaspoon chili powder
1/8 teaspoon mace
1/8 teaspoon allspice
1/2 teaspoon dried thyme
1 tablespoon paprika 
1/4 teaspoon ground bay leaf
1/4 teaspoon sage
liquid smoke to taste
3 Yards large sausage casing


Soak the casing to soften it.
Cut the meat and fat into chunks about 1/2 inch across and pass once through the coarse blade of the meat grinder.
Combine with the remaining ingredients in a large bowl and mix well.
Cut the casings into 26 inch lengths and stuff.

To cook, slice the andouille 1/2 inch thick and grill in a hot skillet with no water for about 12 minutes on each side, until brown and crisp at the edges.