Main Ingredients:

See below ingredients and instructions of the famous recipe

Cooking Preparation of the Recipe:

1-1/2 Yards large sausage casing, approximately (about 2-3 inches wide)4 Pound Lean fresh pork
2 Pound Pork fat
3 1/3 Tablespoon Finely minced garlic2 Tablespoon Salt
1/2 Teaspoon Freshly ground black pepper1/8 Teaspoon Cayenne
1/8 Teaspoon Chili powder1/8 Teaspoon Mace
1/8 Teaspoon Allspice
1/2 Teaspoon Dried thyme1 Tablespoon Paprika
1/4 Teaspoon Ground bay leaf1/4 Teaspoon Sage
5 Teaspoon Colgin's liquid hickory smoke
Soak the casing about an hour in cold water to soften it and to loosen thesalt in which it is packed. Cut into 3 yard lengths, then place the narrowend of the sausage stuffer in one end of the casing. Place the wide end ofthe stuffer up against the sink faucet and run cold water through the insideof the casing to remove any salt.
(Roll up the casing you do not intend to use; put about 2 inches of coarsesalt in a large jar, place the rolled up casing on it, then fill the rest of
the jar with salt. Close tightly and refrigerate for later use.)
Cut the meat and fat into chunks about 1/2 inch across and pass once throughthe coarse blade of the meat grinder. Combine the pork with the remainingingredients in a large bowl and mix well with a wooden spoon. Cut the
casings into 26 inch lengths and stuff as follows: Tie a knot in each pieceof casing about 2 inches from one end. Fit the open end over the tip of thesausage stuffer and slide it to about 1 inch from the wide end. Push therest of the casing onto the stuffer until the top touches the knot.
(The casing will look like accordian folds on the stuffer.)
Fit the stuffer onto the meat grinder as directed on the instructions thatcome with the machine, or hold the wide end of the stuffer against or overthe opeoning by hand. Fill the hopper with stuffing. Turn the machine on ifit is electric and feed the stuffing gradually into the hopper; for a manualmachine, push the stuffing through with a wooden pestle. The sausage casing


will fill and inflate gradually. Stop filling about 1 1/4 inches from thefunnel end and slip the casing off the funnel, smoothing out any bumpscarefully with your fingers and being careful not to push the stuffing outof the casing. Tie off the open end of the sausage tightly with a piece ofstring or make a knot in the casing itself. Repeat until all the stuffing isused up.
To cook, slice the andouille 1/2 inch thick and grill in a hot skillet withno water for about 12 minutes on each side, until brown and crisp at theedges.
Andouille Sausage 11

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