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Using ingredient pork butts

Andouille Sausage

Andouille Sausage
  • 3 tbls salt
  • 2 tbls cracked pepper (red)
  • 2 tbls cayenne pepper
  • 1/2 cure
  • 2,600 gr pork butts (boneless)
  • 950 ml water
  • 475 ml dry milk
  • 55 gr paprika
  • 6 gr garlic (ground)
  • 5 gr onion powder

Kielbasa

  • 2 garlic (cloves)
  • 1 sausage casing
  • 2,600 gr pork butts
  • 475 ml water
  • 40 gr salt
  • 14 gr sugar
  • 8 gr pepper
  • 1 gr marjoram
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