This sausage is seasoned with salt, black pepper and garlic. It can be cooked un-smoked but is best if the andouille is then slowly smoked for seven to eight hours at approximately 175 degrees.
Ingredients:-
- 5 pounds minced pork shoulder
- 1/2 pound pork fat
- 1/2 cup chopped garlic
- 1/4 cup cracked black pepper
- 2 tablespoons cayenne pepper
- 1 tablespoon dry thyme
- 4 tablespoons salt
- Beef casing (see butcher)
Method:-
- Cube pork into one and a half inch cubes. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat
- Add salt, spices and garlic and mix well
- Fill sausage skins or form into patties
- They are best smoked but can be grilled and eaten after they have rested for a day (to allow the spice and garlic flavours to develop)
Note:-
C.Mict07
