---------- Recipe via Meal-Master (tm) v8.04
       Title: ANDOUILLE
  Categories: Cajun, Meats, Appetizers
       Yield: 20 servings
   1 1/2 ea Yards large sausage casing,
       1 x  About 2-3 inches wide
       4 lb Lean fresh pork
       2 lb Pork fat
   3 1/3 tb Finely minced garlic
       2 tb Salt
     1/2 ts Freshly ground black pepper
     1/8 ts Cayenne
     1/8 ts Chili powder
     1/8 ts Mace
     1/8 ts Allspice
     1/2 ts Dried thyme
       1 tb Paprika
     1/4 ts Ground bay leaf
     1/4 ts Sage 5
       1 x  Colgin’s liquid hickory smok
   Andouille was a great favorite in nineteenth-century
   New Orleans. This thick Cajun sausage is made with
   lean pork and pork fat and lots fo garlic.  Sliced
   about 1/2 inch thick and greilled, it makes a
   delightful appetizer.  It is also used in a superb
   oyster and andouille gumbo poplular in Laplace, a
   Cajun town about 30 miles from New Orleans that calls
   itself the Andouille Capital of the World. (about 6
   pounds of 20 inch sausage, 3 to 3 1/2 inches thick)
     Soak the casing about an hour in cold water to
   soften it and to loosen the salt in which it is
   packed.  Cut into 3 yard lengths, then place the
   narrow end of the sausage stuffer in one end of the
   casing. Place the wide end of the stuffer up against
   the sink faucet and run cold water through the inside
   of the casing to remove any salt.  (Roll up the casing
   you do not intend to use; put about 2 inches of coarse
   salt in a large jar, place the rolled up casing on it,
   then fill the rest of the jar with salt.  Close
   tightly and refrigerate for later use.)
     Cut the meat and fat into chunks about 1/2 inch
   across and pass once through the coarse blade of the
   meat grinder.  Combine the pork with the remaining
   ingredients in a large bowl and mix well with a wooden
   spoon.  Cut the casings into 26 inch lengths and stuff
   as follows: Tie a knot in each piece of casing about 2
   inches from one end.  Fit the  open end over the tip
   of  the sausage stuffer and slide it to about 1 inch
   from the wide end. Push  the rest of the casing onto
   the stuffer  until the top touches the knot.   (The
   casing will look like accordian folds on the stuffer.)
   Fit the stuffer  onto the meat grinder as directed on
   the instructions that come with the  machine, or hold
   the wide end of the stuffer against or over the
   opeoning by hand. Fill the hopper with stuffing.  Turn
   the machine on if it is electric  and feed the
   stuffing gradually into the hopper; for a manual
   machine, push  the stuffing through with a wooden
   pestle.  The sausage casing will fill and inflate
   gradually.  Stop filling about 1 1/4 inches from the
   funnel end and slip the casing off the funnel,
   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. From:    Ellen Cleary