Ingredients
- 30 miles from orleans that calls itself the andouille capital of the world (new)
- 26 lengths
- 20 sausage
- 3 wide (inches)
- 3 yard lengths
- 2 from one end (inches)
- 2 coarse salt in (inches)
- 1 1/2 yards sausage casing
- 1 1/4 from the funnel end (inches)
- 1 about
- 1 from the wide end
- 1 colgins liquid hickory smok
- 1/2 across
- 1,000 gr pork (lean fresh)
- 525 gr pork fat
- 9 gr garlic (finely minced)
- 6 gr salt
- 2 gr paprika
- 1 gr thyme (dried)
- 1 gr black pepper (freshly ground)
- 1 gr bay leaf (ground)
- 1 gr sage
- 1 gr allspice
- 1 gr mace
- 1 gr chili powder
- 1 gr cayenne
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 cm thick and grill in a hot skillet with no water for about dozen minutes on each side, until brown and crisp at the edges.
