*  Exported from  MasterCook  *
                           CAJUN-STYLE ANDOUILLE
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Breakfast                        Pork
   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
      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.
                    - - - - - - - - - - - - - - - - - -