Insider's Recipes Master Edition

Andouille Sausage
1−1/2 Yards large sausage casing, approximately (about 2−3 inches wide)
4 Pound Lean fresh pork
2 Pound Pork fat
3 1/3 Tablespoon Finely minced garlic
2 Tablespoon Salt
1/2 Teaspoon Freshly ground black pepper
1/8 Teaspoon Cayenne
1/8 Teaspoon Chili powder
1/8 Teaspoon Mace
1/8 Teaspoon Allspice
1/2 Teaspoon Dried thyme
1 Tablespoon Paprika
1/4 Teaspoon Ground bay leaf
1/4 Teaspoon Sage
5 Teaspoon Colgin's liquid hickory smoke
Soak the casing about an hour in cold water to soften it and to loosen the
salt in which it is packed. Cut into 3 yard lengths, then place the narrow
end of the sausage stuffer in one end of the casing. Place the wide end of
the stuffer up against the sink faucet and run cold water through the inside
of the casing to remove any salt.
(Roll up the casing you do not intend to use; put about 2 inches of coarse
salt in a large jar, place the rolled up casing on it, then fill the rest of
the jar with salt. Close tightly and refrigerate for later use.)
Cut the meat and fat into chunks about 1/2 inch across and pass once through
the coarse blade of the meat grinder. Combine the pork with the remaining
ingredients in a large bowl and mix well with a wooden spoon. Cut the
casings into 26 inch lengths and stuff as follows: Tie a knot in each piece
of casing about 2 inches from one end. Fit the open end over the tip of the
sausage stuffer and slide it to about 1 inch from the wide end. Push the
rest of the casing onto the stuffer until the top touches the knot.
(The casing will look like accordian folds on the stuffer.)
Fit the stuffer onto the meat grinder as directed on the instructions that
come with the machine, or hold the wide end of the stuffer against or over
the opeoning by hand. Fill the hopper with stuffing. Turn the machine on if
it is electric and feed the stuffing gradually into the hopper; for a manual
machine, push the stuffing through with a wooden pestle. The sausage casing
Andouille Sausage