Using ingredient pork butts
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