Sausage, Andouille #4

Ingredients

• 5-lbs ground pork
• 2-cloves of garlic, minced
• 1/4-tsp ground bay leaves
• 2-large onions, finely chopped
• 2-tbsp salt
• 1-tbsp freshly ground black pepper
• 1-tsp cayenne pepper
• 1-tsp chili pepper
• 1/2-tsp ground mace
• 1/2-tsp ground cloves
• 1/2-tsp ground allspice
• 1-tbsp dried thyme
• 1-tbsp dried marjoram
• 1-tbsp minced parsley
• 3-tbsp liquid smoke
• 1-cup cold beer

Directions

1. Hand-trim fat from the outside of meat to your desired fat preference.

Grind the meat semi-coarsely.

1. After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.
2. Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings.
3. Andouille Sausage is best smoked for up to seven or eight hours at approximately 175°F (80°C).