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..


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