Login to Save Like

Ingredients

• 1 1/2 x Yds large sausage casing, approximately (about 2-3 1 Inches wide)
• 4 lb Lean fresh pork
• 2 lb Pork fat
• 3 1/3 Tbsp. Garlic cloves - finely chopped
• 2 Tbsp. Salt - NOT iodized
• 1 Tbsp. Black pepper - freshly grnd
• 1 tsp Cayenne
• 1 tsp Chili pwdr
• 1/2 tsp Mace
• 1/2 tsp Allspice
• 1 Tbsp. Thyme - chopped
• 1 Tbsp. Marjoram - chopped
• 1 Tbsp. Paprika
• 1/4 tsp Bay leaf - grnd
• 1/4 tsp Sage
• 5 tsp Liquid hickory smoke

Description

Andouille Was A Great Favorite In Nineteenth-century New Orleans. This Thick Cajun Sausage Is Made With Lean Pork And Pork Fat And Lots Of Garlic. Sliced About 1/2 Inch Thick And…

Cook Eat Share