Cajun Style Andouille

Serving Size : 10
Ingredients

for prepare Cajun Style Andouille

:

Amount	Measure	Ingredient - Preparation Method
2	tablespoons	minced garlic
2	tablespoons	kosher salt
1	tablespoon	freshly ground black pepper
1	teaspoon	red pepper flakes
2	teaspoons	cayenne
3	tablespoons	paprika
1/4	teaspoon	ground mace
1/2	teaspoon	dried thyme
2	tablespoons	sugar
5	pounds	pork butt - fat and lean
separated cut into 2 inch cubes cajun style andouille
1/2	cup	cold water
1 1/2	teaspoons	liquid smoke
1	medium	or 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 mixture. Cover and refrigerate 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 cold water and add to the meat. Knead until the water is absorbed and the spices well blended. Stuff the mixture into the hog casings. Dry for 2 hours uncovered in the refrigerator. Hot-smoke in a covered barbeque or smoker at about 250F for 2 1/2 to 3 hours. Don't let them shrivel. Use immediately or freeze. Makes about 5 pounds. Adapted from "Hot Links and Country Flavors" by Bruce Aidells and Denis Kelly.

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