Ingredients
- 1 1/2 ea Large sausage casing, appr
- 4 lb Lean fresh pork
- 3 1/3 T Garlic cloves; finely min
- 1/2 t Black pepper; freshly gro
- 1/8 t Chili powder
- 1/8 t Allspice
- 1 T Paprika
- 1/4 t Sage
- 1 x Inches wide)
- 2 lb Pork fat
- 2 T Salt
- 1/8 t Cayenne
- 1/8 t Mace
- 1/2 t Thyme; dried
- 1/4 t Bay leaf; ground
- 5 t Liquid hickory smoke
Description
View The Free Recipe For Andouille (#1)
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