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Ingredients

• 1 1/2 x Yd large sausage casing
•     Approx (2-3 in wide)
• 4 lb Lean fresh pork
• 2 lb Pork fat
• 3 1/3 Tbsp. Finely chopped garlic
• 2 Tbsp. Salt
• 1/2 tsp Fresh ground black pepper
• 1/8 tsp Cayenne
• 1/8 tsp Chili pwdr
• 1/8 tsp Mace
• 1/8 tsp Allspice
• 1/2 tsp Dry thyme
• 1 Tbsp. Paprika
• 1/4 tsp Grnd bay leaf
• 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…

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