Andouille Sausage

• 10 pounds pork shoulder (do not trim the fat)
• 1 1/2 pounds wild game meat trimmings (lean red meats only, venison, buffalo, etc)
• 5 tablespoons Creole seasoning blend
• 2 pounds sweet onions
• 2 ounces fresh garlic
• 1 tablespoon cayenne
• 1/4 cup kosher salt
• 2 teaspoons mace
• 1 1/4 teaspoons dried thyme
• 1/4 teaspoon ground cloves
• 1 1/2 teaspoons allspice
• 2 teaspoons marjoram
• 3/4 ounce sugar
• 7 ounces milk powder
• 2 tablespoons brandy

1. Cut the pork shoulder into large chunks, but do not trim the excess fat. Rub the Creole blend into the pork and game meat. Smoke the pork and game meat at 225u0b0 over pecan wood for 20 minutes. Roughly chop the onions and garlic, and then combine all remaining ingredients together in a large mixing bowl. Mix the marinade, onions, garlic and the meats together, cover and leave in the refrigerator overnight. Grind all ingredients together using the fine plate on the grinder. Place the meat into a mixer, and beat together with the paddle attachment until well combined. Cook one small portion and taste for seasonings. Form into 2 1/2 ounce patties and cook over a grill or saute in a nonstick pan.

pork shoulder, wild game meat, blend, sweet onions, garlic, cayenne, kosher salt, mace, thyme, ground cloves, allspice, marjoram, sugar, milk, brandy

Taken from www.epicurious.com/recipes/member/views/andouille-sausage-50035846 (may not work)