Andouille
| Yield: | 20 Servings |
| Categories: | Cajun, Meats, Appetizers |
| 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 |
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