Andouille Sausage

• 10 pounds pork shoulder boneless
• 3 tablespoon salt
• 2 tablespoon sweet red bell peppers cracked
• 2 tablespoon cayenne pepper
• 2 teaspoon garlic ground
• 2 teaspoon onion powder
• 1/2 cup paprika
• 1/2 ounce cure , (morton tender quick is ok)
• 2 cups milk, skim, (non fat) powder (not quick dissolving) or soy pro
• 1 quart water

1. Cut meat into small pieces and mix with the dry milk or soy powder both are tasteless and their primary purpose is to keep the sausage juicy.
2. Place the rest of the spices in a container and add 1 quart of cold water, mix well, pour over meat and really mix thoroughly.
3. Put through a grinder with 1/2 inch holes in the grinder plate in combination with a sausage stuffer tube.
4. Use small intestine casings and make the individual sausages about 10 inches long either by twisting or tying the 10 inch lengths .
5. Hang on a rack and dry about 1 hour.
6. Hang in smoker, gradually bring temperature to between 160F and 180F degrees.
7. Smoking may require 6 or 8 hours be patient apply heavy smoke until internal temperature of sausage is 152F degrees.
8. Remove and place in ice water until temp drops to 110F degrees.
9. Hang sausage at room temp for about 1 hour until a nice bloom develops (colour) cool over night in the frigerator before eating.
10. Note: do not allow smoker to get over 180F degrees since you are not cooking, you are smoking.
11. I keep these sausages in our deep freeze all the time

pork shoulder, salt, sweet red bell peppers, cayenne pepper, garlic, onion powder, paprika, milk, water

Taken from recipeland.com/recipe/v/andouille-sausage-35562 (may not work)