froggy
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INGREDIENTS:
4 pound Lean fresh pork
2 pound Pork fat
4 tablespoon finely minced garlic
⅛ tsp cayenne
⅛ tsp chili powder
⅛ tsp mace
⅛ tsp allspice
½ tsp dried thyme
1 Tbsp paprika
¼ tsp ground bay leaf
¼ tsp sage
¼ tsp liquid smoke or to taste
2 Tbsps salt or to taste
½ tsp freshly ground black pepper or to taste
3 Yards large sausage casing
PREPARATION:
Soak the casing to soften it. Cut the meat and fat into chunks about 1/2 inch across and pass once through the coarse blade of the meat grinder. Combine with the remaining ingredients in a large bowl and mix well. Cut the casings into 26 inch lengths and stuff. 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.
4 pound Lean fresh pork
2 pound Pork fat
4 tablespoon finely minced garlic
⅛ tsp cayenne
⅛ tsp chili powder
⅛ tsp mace
⅛ tsp allspice
½ tsp dried thyme
1 Tbsp paprika
¼ tsp ground bay leaf
¼ tsp sage
¼ tsp liquid smoke or to taste
2 Tbsps salt or to taste
½ tsp freshly ground black pepper or to taste
3 Yards large sausage casing
PREPARATION:
Soak the casing to soften it. Cut the meat and fat into chunks about 1/2 inch across and pass once through the coarse blade of the meat grinder. Combine with the remaining ingredients in a large bowl and mix well. Cut the casings into 26 inch lengths and stuff. 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.
