Title: Cajun-style andouille
 Categories: Breakfast, Pork, Cajun
      Yield: 10 Servings
 
      2 tb Minced garlic
      2 tb Kosher salt
      1 tb Freshly ground black pepper
      1 ts 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
           Cubes
    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