Andouille 2

Serving Size : 20
Ingredients

for prepare Andouille 2

:

Amount	Measure	Ingredient - Preparation Method
5	pounds	pork butt - cut into 2-inch
chunks andouille 2
1	tablespoon	cracked black pepper
2	teaspoons	cayenne pepper
3	tablespoons	paprika
2	tablespoons	kosher salt
2	tablespoons	garlic - minced
1	teaspoon	red pepper flakes
1/4	teaspoon	mace - ground
1/2	teaspoon	thyme - dried, ground
2	tablespoons	sugar
1/2	cup	cold water
6		feet wide hog casings

Mix the garlic, salt, spices and sugar in a small bowl. Separate meat and fat into two bowls and rub each thoroughly with the spice mixture. Cover and let sit overnight in refrigerator. Grind the fat in the meat grinder fitted with a 1/4 inch plate. Grind the lean meat using the 3/8 inch plate. Mix the meat in a bowl, add the cold water and knead until water is absorbed and the spices are well blended. Stuff the mixture into wide hog casings. Dry sausages in a cool place for 2 hours and hot smoke. Ready to eat after hot smoking. If cold smoking, you must add 1 teaspoon of commercial curing salts to the spice mixture. Cold smoked sausages must be cooked before eating.

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .