*  Exported from  MasterCook  *

                          CAJUN-STYLE ANDOUILLE

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Breakfast                        Pork
                Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       tb           Minced garlic
   2       tb           Kosher salt
   1       tb           Freshly ground black pepper
   1       t            Red pepper flakes
   2       ts           Cayenne
   3       tb           Paprika
     1/4   ts           Ground mace
     1/2   ts           Dried thyme
   2       tb           Sugar
   5       lb           Pork butt, fat and lean
                        Separated, cut into 2 inch
                        Cubes
     1/2   c            Cold water
   1 1/2   ts           Liquid smoke
                        Medium or wide hog casings

  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 250 degrees 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.
 


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