Andouille Sausage

Ingredients

Directions

In a mixing bowl, toss the pork with the remaining ingredients together.

Cover and refrigerate for 24 hours.

Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die attachment.

Remove half of the meat and pass through the grinder a second time.

Stuff the sausage into 1 1/2-inch casings.

Tie the casings at 4-inch intervals for individual links.

Form the remaining mixture into 4-ounce patties.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.