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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Abi Velez


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

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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