andouille sausage =5 pounds pork butt, cut into 1 inch cubes
3 Tbs sweet paprika
2 Tbs plus 2 tsp of Morton's Tender Quick Home Meat Cure
2 Tbs finely chopped garlic
1 Tbs kosher salt
1 Tbs white sugar
1 Tbs coarsely ground black pepper
2 tsp ground red pepper
1 tsp red pepper flakes
1/2 tsp dried thyme
1/4 tsp ground mace
1/2 cup ice cold water
Combine all dry ingredients: the spices, salt, sugar and Tender Quick.
Cut up the pork butt, separating the pork fat from the the lean meat. Section into 1 inch cubes.
In separate bowls, coat the meat and fat with the spice mixture, rubbing it in well. Mix in the chopped garlic. Refrigerate for 24 hours.
To give the sausage the correct texture, the meat and fat should be coarsely ground. Use a 3/8 inch plate to grind the meat, and a 1/4 inch plate for the fat.
Combine the meat with the fat, add the cold water, and knead until all the water is absorbed.
Stuff the ground pork mixture into the hog casing, twisting off into 4 inch lengths.
Cold smoke the sausages at just under 100˚ F for 10 to 12 hours, or hot smoke at 175-200 degrees for 2 to 3hours or until the internal temperature reaches 155 degrees Fahrenheit.