Ingredients
- • 15 pounds boned pork butts
- • 15 tablespoons onion powder
- • 4½ tablespoons kosher salt
- • 3 tablespoon pepper
- • 4½ teaspoons thyme
- • 2 teaspoons ground allspice
- • 2 teaspoons nutmeg
- • 2 teaspoons cayenne pepper
- • 2½ teaspoons sugar
- • 2½ teaspoon paprika
- • 1½ teaspoon ground bay leaf
- • Cure, in the amount recommended on the package for 15 pounds of meat (1)
- • 3 cups ice water
Description
Andouille Is The Cajun Smoked Sausage So Famous Nationally Today. Made With Pork Butt, Shank And A Small Amount Of Pork Fat, This Sausage Is Seasoned With Salt, Cracked Black Pepper And Garlic. The Andouille Is Then Slowly Smoked Over Pecan Wood And Sugar
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