Cajun-Style Andouille

Recipe Ingredients

2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Kosher salt
1 tablespoon	15ml	Freshly ground black pepper
1 teaspoon	5ml	Red pepper flakes
2 teaspoons	10ml	Cayenne
3 tablespoons	45ml	Paprika
1/4 teaspoon	1.3ml	Ground mace
1/2 teaspoon	2.5ml	Dried thyme
2 tablespoons	30ml	Sugar
5 lbs	2270g / 80oz	Pork butt - fat and lean
		Separated - cut into 2 inch
		Cubes
1/2 cup	118ml	Cold water
1 1/2 teaspoons	7.5ml	Liquid smoke
1 teaspoon	5ml	Or wide hog casings (medium)

Recipe Instructions

Mix the garlic, salt, spices, and thyme with the sugar in a small bowl. Separate the meat and fat into 2 bowls, and rub each thoroughly with the spice mixture.

Cover and refrigerate overnight. Grind the fat in a meat grinder fitted with a 1/4-inch plate.

Grind the lean meat using a 3/8-inch plate. Mix the meat and fat together in a large bowl, stir the liquid smoke into the cold water and add to the meat. Knead until the water is absorbed and the spices well blended.

Stuff the mixture into the hog casings. Dry for 2 hours uncovered in the refrigerator. Hot-smoke in a covered barbeque or smoker at about 250F for 2 1/2 to 3 hours. Don't let them shrivel. Use immediately or freeze. Makes about 5 pounds.

Adapted from "Hot Links and Country Flavors" by Bruce Aidells and Denis Kelly.

Source:
LHJ Recipes

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