Andouille Sausage

Makes 8 pounds bulk, about 25 links (8 ounces each).

Ingredients

6 ¼ pound boneless pork butt, cubed (70% lean, 30% fat)

Seasonings

• 2 ¼ ounce per weight Salt
• ¼ ounce per weight Tinted curing mix (TCM)
• ½ ounce per weight Dextrose
• 4 ounce per weight Nonfat dry milk powder
• 2 ½ tablespoon Cayenne pepper
• 1 teaspoon Ground mace
• 1 teaspoon Ground allspice
• 1 teaspoon Ground marjoram
• ¾ teaspoon Ground thyme
• ¼teaspoon Ground cloves
• 1 ¼ pound Onion, chopped coarse
• 1 ¼ ounce per weight Minced garlic
• 32 Sheep casings, rinsed

Steps

1. Toss the pork butt with the combined seasonings. Chill well.
2. Grind through the fine plate (1/8 inch) of a meat grinder into a mixing bowl over an ice bath.
3. Mix on low speed for 1 minute or until the sausage mixture is sticky to the touch. Make a test. Adjust seasoning and consistency before shaping.
4. Stuff into prepared casings and tie into 10-inch links. Do not cut. Refrigerate uncovered overnight on paper towel-lined trays to form a pellicle.
5. Cold smoke at 80°F for 12 to 14 hours. Allow the sausages to dry in a cool, dry area or curing room for an additional 12 to 24 hours.
6. The sausage is ready to prepare for service now by poaching, sautéing, grilling, or baking just until hot to an internal temperature of l 50°F, or wrap and hold under refrigeration for up to 2 weeks.