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Andouille Sausage Recipe

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This recipe for Andouille Sausage, by , is from Work, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Abi Velez

Category:
Category:

Ingredients:  
Ingredients:  
10 lbs. Pork Shoulder/Pork Butt, Ground
6 T kosher salt
4 t cayenne
2 t pink salt
2 t Dried thyme
1 t ground mace
1 t allspice
2 t dry mustard
2 C yellow onion, finely chopped
2 T garlic, minced

Directions:
Directions:
1. Mix all ingredients in a mixer. Cook a small amount to taste test.
2. Let sit in the walkin for about an hour.
3. If stuffing into a casing, let casing sit in salted water.
4. If not using casing, put into piping bags to pipe tubes out.
5. Smoke or bake until meat temperature hits at least 145 degrees.

 

 

 

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