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Andouille Sausage

5 pounds pork butt
1/2 pound pork fat
1/2 cup chopped garlic
1/4 cup cracked black peppercorns
2 tbsps cayenne pepper
1 tbsp dry thyme
6 feet beef middle casing (see butcher or speciality shop)

Cube pork butt into one and a half inch cubes. Using a meat grinder
with four one quarter inch holes in the grinding plate, grind pork
and pork fat. If you do not have a grinding plate this size, I
suggest hand cutting pork butt into one quarter inch square pieces.
Place ground pork in large mixing bowl and blend in all remaining
ingredients. Once well blended, stuff meat into casings in one foot
links, using heavy guage twine. In your home style smoker, smoke
andouille at 175-200 degrees F for approximately four to five hours.
The andouille may then be frozen and used for seasoning gumbos,
white or red beans, pastas or grilling as an hors d'oeuvre.

Makes: 5 12-inch links

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