Andouille Sausage

Directions

1. 1

   Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed

2. 2

   Cut into 3 yard lengths, then place the narrow end of the sausage stuffer in one end of the casing

3. 3

   Place the wide end of the stuffer up against the sink faucet and run cold water through the inside of the casing to remove any salt

4. 4

   Roll up the casing you do not intend to use

5. 5

   put about 2 inches of coarse salt in a large jar, place the rolled up casing on it, then fill the rest of the jar with salt

6. 6

   Close tightly and refrigerate for later use.) Cut the meat and fat into chunks about 1/2 inch across and pass once through the coarse blade

7. 7

   Combine the pork with the remaining ingredients in a large bowl and mix well with a wooden spoon

8. 8

   Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in each piece of casing about 2 inches from one end