Andouille Sausage
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1−1/2Yardslargesausagecasing,approximately(about2−3incheswide)
4PoundLeanfreshpork
2PoundPorkfat
31/3TablespoonFinelymincedgarlic
2TablespoonSalt
1/2TeaspoonFreshlygroundblackpepper
1/8TeaspoonCayenne
1/8TeaspoonChilipowder
1/8TeaspoonMace
1/8TeaspoonAllspice
1/2TeaspoonDriedthyme
1TablespoonPaprika
1/4TeaspoonGroundbayleaf
1/4TeaspoonSage
5TeaspoonColgin’sliquidhickorysmoke
Soakthecasingaboutanhourincoldwatertosoftenitandtoloosenthe
saltinwhichitispacked.Cutinto3yardlengths,thenplacethenarrow
endofthesausagestufferinoneendofthecasing.Placethewideendof
thestufferupagainstthesinkfaucetandruncoldwaterthroughtheinside
ofthecasingtoremoveanysalt.
(Rollupthecasingyoudonotintendtouse;putabout2inchesofcoarse
saltinalargejar,placetherolledupcasingonit,thenfilltherestof
thejarwithsalt.Closetightlyandrefrigerateforlateruse.)
Cutthemeatandfatintochunksabout1/2inchacrossandpassoncethrough
thecoarsebladeofthemeatgrinder.Combinetheporkwiththeremaining
ingredientsinalargebowlandmixwellwithawoodenspoon.Cutthe
casingsinto26inchlengthsandstuffasfollows:Tieaknotineachpiece
ofcasingabout2inchesfromoneend.Fittheopenendoverthetipofthe
sausagestufferandslideittoabout1inchfromthewideend.Pushthe
restofthecasingontothestufferuntilthetoptouchestheknot.
(Thecasingwilllooklikeaccordianfoldsonthestuffer.)
Fitthestufferontothemeatgrinderasdirectedontheinstructionsthat
comewiththemachine,orholdthewideendofthestufferagainstorover
theopeoningbyhand.Fillthehopperwithstuffing.Turnthemachineonif
itiselectricandfeedthestuffinggraduallyintothehopper;foramanual
machine,pushthestuffingthroughwithawoodenpestle.Thesausagecasingwillfillandinflategradually.Stopfillingabout11/4inchesfromthe
funnelendandslipthecasingoffthefunnel,smoothingoutanybumps
carefullywithyourfingersandbeingcarefulnottopushthestuffingout
ofthecasing.Tieofftheopenendofthesausagetightlywithapieceof
stringormakeaknotinthecasingitself.Repeatuntilallthestuffingis
usedup.
Tocook,slicetheandouille1/2inchthickandgrillinahotskilletwith
nowaterforabout12minutesoneachside,untilbrownandcrispatthe
edges.
