| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | servings | ||
INGREDIENTS
| 8 | lb | Pork butt; cubed |
| 2 | lb | Pork fat |
| 1/2 | c | Garlic; no germ |
| 4 | tb | Salt |
| 1 | ts | Ground pepper |
| 1/4 | ts | Cayenne |
| 1/4 | ts | Chili powder |
| 1/4 | ts | Mace |
| 1/4 | ts | Allspice |
| 2 | ts | Thyme; chopped fine |
| 1/2 | ts | Sage; dried |
INSTRUCTIONS
Combine dry ingredients. Mix with meat. Pass through large plate one time. Add liquid and mix well. Pipe into 12" links. NOTES : *True Andouille is made of just casings stuffed into a casing. Converted by MM_Buster v2.0l.
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