Andouille Recipe

• 5 lb Pork, fat and lean separated
• 2 tsp Garlic pwdr
• 2 Tbsp. Kosher salt
• 1 Tbsp. Grnd black pepper
• 1 tsp Red pepper flakes
• 2 tsp Cayenne
• 3 Tbsp. Paprika
• 1/2 tsp Grnd mace
• 1 tsp Thyme
• 2 Tbsp. Sugar
• 1 tsp Prague pwdr #1
• 3/4 c. Cool water
• 1/2 c. Soy concentrate Wide hog casings

1. Grind the fat through a 1/4 inch plate.
2. Grind lean meat through 1/2 inch plate.
3. Dissolve Prague pwdr in water to ensure even distribution.
4. Mix all ingredients, except casings, well.
5. Stuff into casings and twist at 12 inch intervals to create links.
6. Hang sausages in front of a fan in a cold place overnight to dry.
7. Smoke at less than 140F for 6 to 8 hrs.
8. Chill till hard.
9. Freezes well.

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

Taken from cookeatshare.com/recipes/andouille-65125 (may not work)