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Cajun Style Andouille Recipe

2 Tbsp. Chopped garlic
2 Tbsp. Kosher salt
1 Tbsp. Freshly grnd black pepper
1 tsp Red pepper flakes
2 tsp Cayenne
3 Tbsp. Paprika
1/4 tsp Grnd mace
1/2 tsp Dry thyme
2 Tbsp. Sugar
5 lb Pork butt, fat and lean Separated, cut into 2 inch Cubes
1/2 c. Cool water
1 1/2 tsp Liquid smoke Medium or possibly wide hog casings


Mix the garlic, salt, spices, and thyme with the sugar in a small bowl. Separate the meat and fat into 2 bowls, and rub each thoroughly with the spice mix. Cover and chill overnight. Grind the fat in a meat grinder fitted with a 1/4-inch plate. Grind the lean meat using a 3/8-inch plate. Mix the meat and fat together in a large bowl, stir the liquid smoke into the cool water and add in to the meat. Knead till the water is absorbed and the spices well blended. Stuff the mix into the hog casings. Dry for 2 hrs uncovered in the refrigerator. Warm-smoke in a covered barbeque or possibly smoker at about 250 degrees for 2 1/2 to 3 hrs. Do not let them shrivel. Use immediately or possibly freeze. Makes about 5 pounds. Adapted

Source: cookeatshare.com