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Cajun

Andouille sausage

Ingredients

5 lbs pork butt 3 tbsp sweet paprika
2 tbsp plus 2 tsp Morton's cure 2 tbsp chopped garlic
1 tbsp kosher salt 1 tbsp white sugar
1 tbsp black pepper 2 tsp ground red pepper
1 tsp red pepper flakes 1/2 tsp dried thyme
1/4 tsp ground mace 1 cup ice water or cold beer
2 oz powdered milk

Lagniappe

Mix the ground meat and fat together evenly. Mix the spices together with
the milk and water to form a slurry and mix with the meat till it is well
incorporated. Allow the mix to rest at least overnight in the refrigerator and
stuff into 6” links.

Place the sausages in a pan of water and simmer at about 140 for about 20-30
minutes or until the sausages are set

Slow smoke at 160-165 for about 2-3 hours. Bring the links to an internal
temperature of 153-155. Remove from the smoker and immediately cool the
links in cold water and allow them to bloom for a few hours before
packaging.

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