Bigwheel's World Famous Prize Winning Cajun Andouille Recipe

• 2 x Boston Butts, (15 lbs total)
• 3 c. Dry lowfat milk
• 3 Tbsp. Sugar
• 1 c. Chopped fresh garlic
• 1 1/2 quart Water
• 1/2 c. Coarse grnd black pepper, (Malabar)
• 1/2 c. Hungarian Paprika
• 4 Tbsp. Canning salt
• 2 Tbsp. Cayenne pepper
• 2 Tbsp. Crushed red pepper
• 1 Tbsp. Garlic pwdr
• 1 Tbsp. Onion pwdr
• 3 Tbsp. Grnd Thyme
• 3 Tbsp. Grnd Marjoram
• 3 Tbsp. Parsley flakes
• 1 Tbsp. Mortons Tender Quick
• 1 Tbsp. Gebhards Chili Pwdr
• 1 tsp Each: mace, cloves, and allspice
• 3 lrg Bay leaves, (grnd)

1. Caught dead pig butts on sale at Winn Dixie for .79 a lb.. Got industrious yesterday and turned 2 of them into Andouille Sausage.
2. Now have it hung up in Fred the mobile Smokehouse burning a combo of pecan, oak, and Genuine Texas Mesquite BBQ Wood.
3. Figger on letting it go about 8 hours or possibly therabouts at 180 degrees.
4. Is a brand new recipe that I just invented yesterday.
5. Anybody who uses this recipe needs to send me just five bucks.
6. Cut meat to fit the grinder and coat with the dry lowfat milk.
7. Add in all spices to the water, mix and chill.
8. Add in spiced water to the meat and dry lowfat milk mixing well.
9. Grind through coarse plate and mix well again.
10. Stuff into medium hog casings making 12 to 14 inch links.
11. Let rest uncovered in refrigerator for 24 hrs turning occasionally.
12. Next day hang and smoke heavy at 180 degrees (6-8 hrs) to 155 internal.
13. bigwheel

boston butts, milk, sugar, fresh garlic, water, black pepper, paprika, canning salt, cayenne pepper, red pepper, garlic, onion pwdr, thyme, marjoram, parsley flakes, mortons tender, gebhards chili pwdr, mace, bay leaves

Taken from cookeatshare.com/recipes/bigwheel-s-world-famous-prize-winning-cajun-andouille-84492 (may not work)