Title: Andouille
 Categories: Cajun, Meats, Appetizers
      Yield: 20 Servings
 
  1 1/2    Yards large sausage casing,
           About 2-3 inches wide
      4 lb Lean fresh pork
      2 lb Pork fat
  3 1/3 tb Finely minced garlic
      2 tb Salt
    1/2 ts Freshly ground black pepper
    1/8 ts Cayenne
    1/8 ts Chili powder
    1/8 ts Mace
    1/8 ts Allspice
    1/2 ts Dried thyme
      1 tb Paprika
    1/4 ts Ground bay leaf
    1/4 ts Sage 5
           Colgin's liquid hickory smok
 
  Andouille was a great favorite in nineteenth-century New Orleans. This
  thick Cajun sausage is made with lean pork and pork fat and lots fo
  garlic. Sliced about 1/2 inch thick and greilled, it makes a
  delightful appetizer. It is also used in a superb oyster and
  andouille gumbo poplular in Laplace, a Cajun town about 30 miles from
  New Orleans that calls itself the Andouille Capital of the World.
  (about 6 pounds of 20 inch sausage, 3 to 3
      1/2    inches thick)
    Soak the casing about an hour in cold water to soften it and to
  loosen the salt in which it is packed. Cut into 3 yard lengths, then
  place the narrow end of the sausage stuffer in one end of the casing.
  Place the wide end of the stuffer up against the sink faucet and run
  cold water through the inside of the casing to remove any salt. (Roll
  up the casing you do not intend to use; put about 2 inches of coarse
  salt in a large jar, place the rolled up casing on it, then fill the
  rest of the jar with salt. Close tightly and refrigerate for later
  use.)
    Cut the meat and fat into chunks about 1/2 inch across and pass once
  through the coarse blade of the meat grinder. Combine the pork with
  the remaining ingredients in a large bowl and mix well with a wooden
  spoon. Cut the casings into 26 inch lengths and stuff as follows: Tie
  a knot in each piece of casing about 2 inches from one end. Fit the
  open end over the tip of  the sausage stuffer and slide it to about 1
  inch from the wide end. Push  the rest of the casing onto the stuffer
  until the top touches the knot.   (The casing will look like
  accordian folds on the stuffer.) Fit the stuffer  onto the meat
  grinder as directed on the instructions that come with the  machine,
  or hold the wide end of the stuffer against or over the opeoning by
  hand. Fill the hopper with stuffing.  Turn the machine on if it is
  electric  and feed the stuffing gradually into the hopper; for a
  manual machine, push  the stuffing through with a wooden pestle. The
  sausage casing will fill and inflate gradually. Stop filling about 1
  1/4 inches from the funnel end and slip the casing off the funnel,
  smoothing out any bumps carefully with your fingers and being careful
  not to push the stuffing out of the casing. Tie off the open end of
  the sausage tightly with a piece of string or make a knot in the
  casing itself. Repeat until all the stuffing is used up.
    To cook, slice the andouille 1/2 inch thick and grill in a hot
  skillet with no water for about 12 minutes on each side, until brown
  and crisp at the edges.