| 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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