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Receta Andouille Sausage 56
by Global Cookbook

Andouille Sausage 56
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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

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