Andouille Sausage – Serves 8

Preparation time: 30 minutes
Cooking time: 30 minutes
Ready in: 60 minutes

Ingredients: 5 pounds pork butt — cubed
1/4 cup celery — small diced
1/4 cup red & yellow & green bell pepper
1/4 cup yellow onion — small diced
1/4 cup red onion — small diced
8 cloves garlic — minced
2 bunches green onion — small diced
1 tablespoon basil
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon cayenne
2 teaspoons ginger
2 teaspoons celery salt
1/2 teaspoon chili powder
1 teaspoon cumin
1 tablespoon worcestershire sauce
1 tablespoon lemon juice
salt & pepper to taste

Directions: In a mixing bowl, toss the pork with the remaining ingredients together.

Cover and refrigerate for 24 hours. Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die attachment.

Remove half of the meat and pass through the grinder a second time. Stuff the sausage into 1 1/2-inch casings or form patties. Tie the casings at 4-inch intervals for individual links.

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Related articles:

1. Elk Sausage
2. Breakfast Sausage
3. Pheasant Sausages