Andouille 2 Recipe

Name: Andouille 2 Recipe
Ingredients: 5 lb Pork butt, cut into 2-inch chunks; 1 Tbsp. Cracked black pepper; 2 tsp Cayenne pepper; 3 Tbsp. Paprika; 2 Tbsp. Kosher salt; 2 Tbsp. Garlic, munced; 1 tsp Red pepper flakes; 1/4 tsp Mace, grnd; 1/2 tsp Thyme, dreid, grnd; 2 Tbsp. Sugar; 1/2 c. Cool water; 6 x Feet wide hog casings

12 ingredients

12 steps

Ingredients

5 lb Pork butt, cut into 2-inch chunks
1 Tbsp. Cracked black pepper
2 tsp Cayenne pepper
3 Tbsp. Paprika
2 Tbsp. Kosher salt
2 Tbsp. Garlic, munced
1 tsp Red pepper flakes
1/4 tsp Mace, grnd
1/2 tsp Thyme, dreid, grnd
2 Tbsp. Sugar
1/2 c. Cool water
6 x Feet wide hog casings

Directions

1

Mix the garlic, salt, spices and sugar in a small bowl.
2

Separate meat and fat into two bowls and rub each thoroughly with the spice mix.
3

Cover and let sit overnight in refrigerator.
4

Grind the fat in the meat grinder fitted with a 1/4 inch plate.
5

Grind the lean meat using the 3/8 inch plate.
6

Mix the meat in a bowl, add in the cool water and knead till water is absorbed and the spices are well blended.
7

Stuff the mix into wide hog casings.
8

Dry sausages in a cold place for 2 hrs and warm smoke.
9

Ready to eat after warm smoking.
10

If cool smoking, you must add in 1 tsp.
11

of commercial curing salts to the spice mix.
12

Cool smoked sausages must be cooked before eating.