Andouille Sausage

Ingredients

• 5 lb pork butt
• ½ lb pork fat
• ½ C chopped garlic
• ¼ C black pepper
• 2 tbs cayenne
• 1 tbs thyme
• 4 tbs salt
• 6 ft beef middle casing (from butcher)

Directions

1. Prep Pork: Cut pork butt into 1½" cubes. Grind pork and fat through a ¼" plate; if unavailable, hand‑dice into ¼" pieces.
2. Mix: Place pork in a large bowl and thoroughly blend in remaining ingredients.
3. Stuff: Using a sausage attachment, stuff into casings in 1' links and tie both ends securely with heavy twine.
4. Smoke: Smoke in a home smoker at 175-200°F for 4-5 hours using pecan or hickory.
5. Store & Use: Freeze if desired. Use for seasoning gumbos, red or white beans, pastas, or grill and serve as an hors d'oeuvre.