Andouille Sausage Recipe | Nola Cuisine – Musical-grandhotel – Louisiana Cajun and Creole Cuisine

Ingredients

• 5# Pork (I prefer a Boston Butt) Trimmed of tough connective tissue and cut into 2 inch cubes.
• 2 tsp of Cayenne or to taste (Remember, if you make it too hot, every dish you make with it will be too hot! Start off with a little, you can add more after you taste the finished seasoning)
• 1 Tbsp Paprika
• 1/4 Cup Chopped Fresh Garlic
• 1/8 Cup Fresh Ground Black Pepper
• 3 Tbsp Diamond Crystal Kosher Salt
• 1 Tbsp Fresh Thyme leaves, chopped
• 1 tsp Crushed Red Pepper
• 1 healthy pinch Cure #1 (1 tsp. of "cure" per 5# of meat)
• 1/2 Cup Ice Water