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Receta Andouille Sausage 56

Name: Andouille Sausage 56
Ingredients: 8 lb Pork butt, cubed; 2 lb Pork fat; 1/2 c. Garlic, no germ; 4 Tbsp. Salt; 1 tsp Grnd pepper; 1/4 tsp Cayenne; 1/4 tsp Chili pwdr; 1/4 tsp Mace; 1/4 tsp Allspice; 2 tsp Thyme, minced fine; 1/2 tsp Sage, dry

de Global Cookbook

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Ingredientes

8 lb Pork butt, cubed
2 lb Pork fat
1/2 c. Garlic, no germ
4 Tbsp. Salt
1 tsp Grnd pepper
1/4 tsp Cayenne
1/4 tsp Chili pwdr
1/4 tsp Mace
1/4 tsp Allspice
2 tsp Thyme, minced fine
1/2 tsp Sage, dry

Direcciones

Combine dry ingredients. Mix with meat. Pass through large plate one time. Add in liquid and mix well. Pipe into 12" links.
NOTES :*True Andouille is made of just casings stuffed into a casing.