Andouille (Cajun Sausage)
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Ingredients
| 5 lbs. | pork butt | | 1/2 lb. | pork fat | | 1/2 cup | chopped garlic | | 1/4 cup | cracked black pepper | | 2 tbsp. | cayenne pepper | | 1 tbsp. | dried thyme | | 4 tbsp. | salt | | 2 yards | beef middle casing (from butcher) |
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Instructions
Cube pork butt into 1-1/2-inch cubes. Using a meat grinder with four 1/4-inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pieces.
Place ground pork in large mixing bowl and blend in all remaining ingredients. Once well blended, stuff meat into casings in one foot links, using the sausage attachement on your meat grinder. Tie both ends of the sausage securely using a heavy gauge twine. In your homestyle smoker, smoke andouille at 175-200°F for approximately four to five hours using pecan or hickory wood.
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