Andouille

Ingredients

1 1/2 yards sausage casing
1 about
3 wide
4 lb pork
2 lb pork fat
3 3/8 t garlic
2 t salt
1/2 t black pepper
1/8 t cayenne
1/8 t chili powder
1/8 t mace
1/8 t allspice
1/2 t thyme
1 t paprika
1/4 t bay leaf
1/4 t sage
1 colgins liquid hickory smok
30 miles from orleans that calls itself the andouille capital of the world
20 sausage
3 yard lengths
2 coarse salt in
1/2 across
26 lengths
2 from one end
1 from the wide end
1 1/4 from the funnel end

Instructions

smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself. Repeat until all the stuffing is used up. To cook, slice the andouille 1/2 inch thick and grill in a hot skillet with no water for about 12 minutes on each side, until brown and crisp at the edges.