Andouille Sausage

8 lb Pork Butt -- cubed
2 lb pork fat
1/2 cup garlic -- no germ
4 Tbsp salt
1 tsp ground pepper
1/4 tsp cayenne
1/4 tsp chili powder
1/4 tsp mace
1/4 tsp allspice
2 tsp thyme -- chopped fine
1/2 tsp sage -- dried

Combine dry ingredients. Mix with meat. Pass through large plate one time. Add liquid and mix well. Pipe into 12" links.

Posted by Karl E. Moser (KE3NF) to rec.food.recipes on Nov 22, 1998.