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Andouille Sausage
(about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick)

1 1/2 yards large sausage casing about 2-3 inches wide
4 pounds lean fresh pork
2 pounds 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 teaspoons 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 will fill and inflate gradually. Stop filling
about 1 1/4 inches from the funnel end and slip the casing off the
funnel, smoothing out any bumps carefully with your fingers and
being careful not to push the stuffing out of the casing. Tie off
the open end of the sausage tightly with a piece of string or make
a knot in the casing itself. Repeat until all the stuffing is used
up.

To cook, slice the andouille 1/2 inch thick and grill in a hot
skillet with no water for about 12 minutes on each side, until
brown and crisp at the edges.

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