Anonymous Tue May 23 19:23:53 2006

5 pounds pork butt

1/2 pound pork fat

1/2 cup chopped garlic

1/4 cup cracked black pepper

2 tablespoon cayenne pepper

1 tablespoon dry thyme

4 tablespoon salt

6 feet beef middle casing (from butcher)

Cube pork butt into one and a half inch cubes. Using a meat grinder with four one quarter

inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate

this size, I suggest hand cutting pork butt into one quarter inch square pieces. Place

ground pork in large mixing bowl and blend in all remaining ingredients. Once well

blended, stuff meat into casings in one foot links, using the sausage attachment on your

meat grinder. Tie both ends of the sausage securely using a heavy gauge twine. In your

home-style smoker, smoke andouille at 175-200F for approximately four to five hours

using pecan or hickory wood. The andouille may then be frozen and used for seasoning

gumbos, white or red beans, pastas or grilling as an hors d'oeuvre.