directions
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1
Add the pork and remaining ingredients to the mixing bin and process until thoroughly blended
-
2
Using the #26 or #29 horn extrude the mixture into the casings and twist off into four- inch links
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3
Poke several holes down the length of each sausage
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4
Refrigerate, uncovered, for 12 to 24 hours to slightly drv and then use within two days or freeze for later use.
Andouille Cajun Sausage
ingredients
- 2 pounds ground pork
- 1 teaspoon sugar
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon liquid smoke (optional)
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/3 cup water