Andouille (Cajun Sausage)

• 5 lb. pork butt
• 1/2 lb. pork fat
• 1/2 cup chopped garlic
• 1/4 cup cracked black pepper
• 2 tbsp. cayenne pepper
• 1 tbsp. dried thyme
• 4 tbsp. salt
• 2 yards beef middle casing (from butcher)

1. Cube pork butt into 1-1/2-inch cubes.
2. Using a meat grinder with four 1/4-inch holes in the grinding plate, grind pork and pork fat.
3. If you do not have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pieces.
4. Place ground pork in large mixing bowl and blend in all remaining ingredients.
5. Once well blended, stuff meat into casings in one foot links, using the sausage attachement on your meat grinder.
6. Tie both ends of the sausage securely using a heavy gauge twine.
7. In your homestyle smoker, smoke andouille at 175-200F for approximately four to five hours using pecan or hickory wood.

pork butt, pork fat, garlic, cracked black pepper, cayenne pepper, thyme, salt, casing

Taken from www.foodgeeks.com/recipes/16580 (may not work)