Andouille Sausage

Ingredients

• 1 1/2 yards of large sausage casing, about 2 to 3 inches wide
• 4 pounds lean pork meat
• 2 pounds pork fat
• 1/4 cup minced garlic
• 2 tablespoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cayenne pepper
• 1/4 teaspoon dried thyme
• 1 tablespoon ground paprika
• 1/4 teaspoon crushed bay leaf
• 1/4 teaspoon dried sage
• 5 teaspoons hickory-flavored liquid smoke

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the lean pork and pork fat into chunks and chill them until very cold, about 20 minutes. Grind them together through a coarse plate, then return the mixture to the refrigerator.

2. Mix the ground pork and fat with the minced garlic, salt, black pepper, cayenne, dried thyme, paprika, crushed bay leaf, dried sage and liquid smoke until evenly combined.

3. Work a small test patty from the mixture, fry it, and taste it. Adjust the seasoning in the mixture if needed.

4. Soak the sausage casing in a bowl of warm water until pliable, then rinse the inside well and tie off one end.

5. Fill the casing with the sausage mixture using a stuffer, pressing out air pockets, and twist into three sausages of even length. Prick any air bubbles with a pin.

6. Place the sausages in a pot of water held at about 170°F (77°C). Simmer gently for about 15 minutes until the thickest part reaches 160°F (71°C).

7. Lift the sausages out and let them cool. Chill them before slicing or storing, or cook them further over medium heat until browned and heated through.