Andouille 2 Recipe

• 5 lb Pork butt, cut into 2-inch chunks
• 1 Tbsp. Cracked black pepper
• 2 tsp Cayenne pepper
• 3 Tbsp. Paprika
• 2 Tbsp. Kosher salt
• 2 Tbsp. Garlic, munced
• 1 tsp Red pepper flakes
• 1/4 tsp Mace, grnd
• 1/2 tsp Thyme, dreid, grnd
• 2 Tbsp. Sugar
• 1/2 c. Cool water
• 6 x Feet wide hog casings

1. Mix the garlic, salt, spices and sugar in a small bowl.
2. Separate meat and fat into two bowls and rub each thoroughly with the spice mix.
3. Cover and let sit overnight in refrigerator.
4. Grind the fat in the meat grinder fitted with a 1/4 inch plate.
5. Grind the lean meat using the 3/8 inch plate.
6. Mix the meat in a bowl, add in the cool water and knead till water is absorbed and the spices are well blended.
7. Stuff the mix into wide hog casings.
8. Dry sausages in a cold place for 2 hrs and warm smoke.
9. Ready to eat after warm smoking.
10. If cool smoking, you must add in 1 tsp.
11. of commercial curing salts to the spice mix.
12. Cool smoked sausages must be cooked before eating.

pork butt, pepper, cayenne pepper, paprika, kosher salt, garlic, red pepper, thyme, sugar, water, casings

Taken from cookeatshare.com/recipes/andouille-2-65131 (may not work)