Andouille Sausage - Makes 5 lbs.
Andouille is a Fresh Sausage.
5 lbs. boneless pork butt (Untrimmed)
2 tablespoons salt
2 tablespoons garlic granules
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper, table grind
1/4 teaspoon ground sage
1/4 teaspoon ground thyme
1/2 cup cold water
5-6 ft. 33-36MM hog casings
For Andouille links, rinse the casings thoroughly in cold water, then place in luke-warm water prior to filling with the sausage mixture.
Grind meat one time through coarse 3/8" or 1/2" plate.
Combine ground meat with remaining ingredients; mix/knead well.
Taste test by frying a small quarter-size patty to see if you approve of the flavor as is. Make changes if needed.
Carefully stuff the sausage mixture into the casing, filling the casing snugly but not so tight it will burst open during the linking process. Continue until the entire casing is filled.
Form 4" sausage links by pressing the filled casing gently with your forefinger and thumb and twist four or five times in one direction, repeat and twist in the opposite direction until done.
Or stuff the Andouille mixture into 1 or 2 lb. poly meat bags. Freeze slightly and then slice into 1/2" slices.
Cook, fry, bake or broil just as you would any fresh pork sausage. Remainder should be frozen until needed.