Andouille Sausage

Ingredients

• 5 lb pork butt
• ½ lb pork fat
• ½ C chopped garlic
• ¼ C black pepper
• 2 tbs cayenne
• 1 tbs thyme
• 4 tbs salt
• 6 ft beef middle casing (from butcher)

Directions

1. Cube pork butt into one and a half inch cubes.
2. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat.
3. If you do not have a grinding plate this size, hand-cut the pork butt into one quarter inch square pieces.
4. Place ground pork in large mixing bowl and blend in all remaining ingredients.
5. Once well blended, stuff meat into casings in one foot links, using the sausage attachment on your meat grinder.
6. Tie both ends of the sausage securely using a heavy gauge twine.
7. In your homestyle smoker, smoke andouille at 175-200° for approximately four to five hours using pecan or hickory wood.
8. The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre.