3 parts salt
2 parts black pepper
2 parts ground sage
2 parts brown sugar
Ground cayenne pepper to taste
De-bone and cube an 8 pound pork butt. Add about 1/4 cup of seasoning and mix well and grind it.
6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
2 T. Morton's Tender Quick
1 T. Kosher Salt
1 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme
Mix all the spices, cure, and garlic into the beer and place in refrigerator
while you cut up the meat to fit in the grinder. Pour the spiced beer over
the meat and mix well. Run meat and spice mixture through the fine plate and mix again. Stuff into medium hog casings. Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy.

5 lbs. boneless chicken thighs with skin
2 medium onions about 12 ounces, peeled and quartered
7 oz. red or yellow sun-dried tomatoes, soaked in hot water to soften (15 minutes), then drained
1 Tbs each of celery seed, thyme, and kosher salt
5 oz. water to mix the spices with.
2 Tbs Coriander Seed
2 Tbs Fennel Seed
2 Tbs Rosemary
2 Tbs Oregano
5lbs pork butt cut into strips - much easier to feed the grinder than cubes
3 TBS kosker
2 TBS sugar
1.5 tsp ground nutmeg (I've used the pre-ground stuff and it's good, haven't tried grinding whole nutmeg though... yet.)
1/2 tsp ground corriander
1/4 tsp whole celery seed
2 tsp ground black pepper
1/8 tsp ground majoram
1.5 tsp dried ginger powder
1/2 tsp ground white pepper
1/8 tsp ground mace
1/2 tsp granulated garlic
1/2 tsp crushed red pepper (really doesn't add heat, you could use more)
Optional - 1 tsp Accent (MSG)
Add about 3 cups crushed ice and 1 cup of water and mix the spices and meat strips up in a large bowl. Let sit for 10 min for the spices to absorb the water or allow to sit over night covered in the fridge. It will still be a little soupy, that's ok, it helps the meat slide into the grinder chute easier. Mix it all again just before you start grinding. Grind the strips on a coarse plate - I prefer a 5/16 plate - nice sized bits for a good texture, but still tender and delicate. Try to grind the fatty strips with the leaner strips so that your meat mixture is pretty even. Grind the ice with the meat, it will add moisture and keep it all cold. Once it is all ground, LIGHTLY mix the meat with your hands to distribute the fat and lean, it won't be perfect, but that's alright, it's better to treat the grind gently than have it mixed too much. I recommend folding the meat into itself to avoid mushing it. For mixing, I usually put the grind back into the soupy spice mixture bowl to absorb the remaining spices too, can't hurt right? Load it into the stuffer and start filling casings! The recommendation about hot water is good and the longer the casings soak the more tender they will be when you cook them I like to smoke them with lower indirect heat and then sear them once they are nearly done - farking fantastic!! My wife does not really care for brats very much but will chow down on these! I've used the same recipe and added 1 lb reg cheddar cheese cubes to the strips and ground them together - very tasty too! I think you could really adapt this recipe to any style that you wanted to try and it would be a good starting point

One of the easiest fresh sausage recipes, came from my German father-in-law
5lb ground pork
1Tbsp + 1/2 tsp salt
1 tsp black pepper
1/2 tsp granulated garlic
3/4 tsp allspice.
mix all together; stuff into hog casings or fry into patties.

25lb lean pork (no fat at all!!!!)
red pepper
black pepper
white pepper
finly crushed bay leaf
msg 1 TBS
Salt (non idion)
1/4 oz quick cure
2 pint water
grind pork thru a 1 inch breaker plate mix spice in water mix with meat mix very well as you want to extract proten so product will bind. set in cooler overnight stuff in a 2 1/2 beef middle caseing 12 inches long hang in the smokhouse or whatever you got to smoke in let caseing dry tacky to the touch
smoke with pecan wood and sugar cane stubble 125 deg for 7 hrs shut smoke off, raise temp to 175 cook untill internal temp is 165deg take sausage out, spray with water until temp is 140deg hang at room temp untill the bloom (color) sets the longer you hang the darker it will get the correct color should be all most black. place in the cooler until 40 deg.---------Now this is the old way of making andouille the way my father made it for many years in Louisiana. This product is a seasoning sausage to flavor gumbos,jambalayas,beans etc.It should be very full flavored on the hot side.If you noticed I did not put any spice ammounts you figger that one out yourself cant give that out!! ha
the very first andouille was called in cajun french(Andoulette) it was made with hog chittlins seasoned very high and stuffed into a beef middle caseing and smoked very very heavy with sugar cane stubble ( stubble is what is left over with the cane stalk after pressing the juice out at the sugar mill the old people call it (bagash) I do not know of any one left in south louisiana that still makes this sausage now in fact there are very few people left who have evan heard of it. it is a very old recipe.

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