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Andouille Sausage Recipe

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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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