Andouille Recipe

Name: Andouille Recipe
Ingredients: 1 1/2 Yards large sausage casing about 2-3 inches wide; 4 lbs 1816g / 64oz Lean fresh pork; 2 lbs 908g / 32oz Pork fat; 3 1/2 tablespoons 52ml Finely minced garlic; 2 tablespoons 30ml Salt; 1/2 teaspoon 2.5ml Freshly ground black pepper; 1/8 teaspoon 0.6ml Cayenne; 1/8 teaspoon 0.6ml Chili powder; 1/8 teaspoon 0.6ml Mace; 1/8 teaspoon 0.6ml Allspice; 1/2 teaspoon 2.5ml Dried thyme; 1 tablespoon 15ml Paprika; 1/4 teaspoon 1.3ml Ground bay leaf; 1/4 teaspoon 1.3ml Sage 5; 1 Colgin's liquid hickory smok

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Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots fo garlic. Sliced about 1/2 inch thick and greilled, it makes a...

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