Sausages recipes

Andouille Sausage

Course : Sausages
Serves: 4 - 6

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Ingredients:

5 pounds pork butt -- cubed

1/4 cup celery -- small diced

1/4 cup red and yellow and green bell pepper -- small diced

1/4 cup yellow onion -- small diced

1/4 cup red onion -- small diced

8 cloves garlic

2 bunches green onion -- small diced

1 tablespoon basil

1 tablespoon oregano

1 tablespoon thyme

1 tablespoon cayenne.

2 teaspoons ginger

2 teaspoons celery salt

1/2 teaspoon chili powder

1 teaspoon cumin

1 tablespoon worcestershire sauce

1 tablespoon lemon juice

1 teaspoon salt and pepper to taste

Preparation / Directions:

In a mixing bowl, toss the pork with the remaining ingredients together. Cover and refrigerate for 24 hours. Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die attachment. Remove half of the meat and pass through the grinder a second time. Stuff the sausage into 1 1/2-inch casings or form patties. Tie the casings at 4-inch intervals for individual links..

Andouille Sausage

Ingredients:

Preparation / Directions:

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