Cajun-Style Andouille
| Yield: | 10 Servings |
| Categories: | Breakfast, Pork, Cajun |
| 2 | tb | Minced garlic |
| 2 | tb | Kosher salt |
| 1 | tb | Freshly ground black pepper |
| 1 | ts | Red pepper flakes |
| 2 | ts | Cayenne |
| 3 | tb | Paprika |
| 1/4 | ts | Ground mace |
| 1/2 | ts | Dried thyme |
| 2 | tb | Sugar |
| 5 | lb | Pork butt, fat and lean |
| Separated, cut into 2 inch | ||
| Cubes | ||
| 1/2 | c | Cold water |
| 1 1/2 | ts | Liquid smoke |
| Medium or wide hog casings |
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