Andouille Sausage

Directions

1. Trim and cut the pork into 1 inch cubes and run it through the coarse plate of your meat grinder. If you need to grind added pork fat, you'll find it easier if you first cut it into cubes and then refrigerate it for about half an hour to firm it up.
2. Combine the spices and cure in a small container and mix with the 1 cup of ice water.
3. Pour the spice, cure and water combination into the ground meat and mix thoroughly for at least 2 minutes. With a highly spiced recipe like this one, it's important to make sure you don't leave any pockets of concentrated pepper so use your hands for mixing to assure even distribution.
4. Stuff the meat and spice mixture into 35-38 mm pork casings or small beef rounds. Collagen casing will also work if you can find them large enough and tough enough to handle the smoking process.
5. Prepare your andouille sausage links for the smoker, and then apply the smoke.

True andouille is heavily smoked using pecan wood and/or sugar cane