Andouille

Name: Andouille
Ingredients: 1.5 Yards Large Sausage Casing; About Inches Wide; 4.0 pound Lean Fresh Pork; 2.0 pound Pork Fat; 3.3333 tablespoon Finely Minced Garlic; 2.0 tablespoon Salt; 0.5 teaspoon Freshly Ground Black Pepper; 0.125 teaspoon Cayenne; 0.125 teaspoon Chili Powder; 0.125 teaspoon Mace; 0.125 teaspoon Allspice; 0.5 teaspoon Dried Thyme; 1.0 tablespoon Paprika; 0.25 teaspoon Ground Bay Leaf; 0.25 teaspoon Sage; Colgin S Liquid Hickory Smok

Andouille — a community recipe on Potlikkr.

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Ingredients

1.5 Yards Large Sausage Casing
About Inches Wide
4.0 lb Lean Fresh Pork
2.0 lb Pork Fat

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Method (preview)

1
Andouille was a great favorite in nineteenth-century New Orleans. This
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thick Cajun sausage is made with lean pork and pork fat and lots fo garlic.

Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer.

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