Cajun Andouille Sausage
4 lbs ground pork
4 TBSP finely chopped garlic
2 TBSP salt
1 tsp freshly ground black pepper
1 1/2 tsp ground cayenne
1 1/2 tsp ground cumin
1/4 tsp ground mace
1 tsp ground dried thyme
1 ground up bay leaf
1/4 tsp ground sage
3 TBSP liquid smoke
1 cup cold red wine
For the pork, prefer Boston butts or picnics. Shoulder butts are somewhat too fatty. Trim excess fat from pork, then grind pork somewhere between coarsely and semi-coarsely.
In a large bowl (large!), add all ingredients. Mix very thoroughly with your hands, or, if you a Yankee, with a meat mixer. It's going to be a little sloppy; that's a condition of contest, ok?
If you're going to case the sausage, do it now.
If you're not going to case the sausage, form mixture into 1/4 lb. patties. Well formed, nice and tight.
Smoke for 7-10 hours at approx. 175 F. Traditional smoke wood is pecan mixed with sugar cane, but hickory or mesquite work fine. Do try to match the liquid smoke with the wood you're using...heh heh!
E-mail me when the jambalaya is ready (had several good j. recipes on this thread a few weeks ago. One was mine -- well, Louis' -- to which I will heartily attest).
Bon appetit, mon cheri!