Andouille Sausage 56 Recipe

• 8 lb Pork butt, cubed
• 2 lb Pork fat
• 1/2 c. Garlic, no germ
• 4 Tbsp. Salt
• 1 tsp Grnd pepper
• 1/4 tsp Cayenne
• 1/4 tsp Chili pwdr
• 1/4 tsp Mace
• 1/4 tsp Allspice
• 2 tsp Thyme, minced fine
• 1/2 tsp Sage, dry

1. Combine dry ingredients.
2. Mix with meat.
3. Pass through large plate one time.
4. Add in liquid and mix well.
5. Pipe into 12" links.
6. NOTES :*True Andouille is made of just casings stuffed into a casing.

pork butt, garlic, salt, pepper, cayenne, allspice, thyme

Taken from cookeatshare.com/recipes/andouille-sausage-56-65165 (may not work)