Andouille (Cajun Sausage)

Course : Cajun
Source:
Serves: 8
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Ingredients:

6 feet beef middle casing -- (from butcher)
4 tablespoons salt
1 tablespoon dry thyme
2 tablespoons cayenne pepper
1/4 cup cracked black pepper
1/2 cup garlic chopped
1/2 pound pork fat
5 pounds pork butt
 

Preparation / Directions:

Cube pork butt into one and a half inch cubes. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pieces. Place ground pork in large mixing bowl and blend in all remaining ingredients. Once well blended, stuff meat into casings in one foot links, using the sausage attachment on your meat grinder. Tie both ends of the sausage securely using a heavy gauge twine. In your home-style smoker, smoke andouille at 175-200F for approximately four to five hours using pecan or hickory wood. The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre


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