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Recipe Name: Andouille Sausage - 56 Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
8 Pound(s) Pork Butt, cubed
2 Pound(s) Pork fat
1/2 Cup(s) Garlic, no germ
4 Tablespoon(s) Salt
1 Teaspoon(s) Ground pepper
1/4 Teaspoon(s) Cayenne
1/4 Teaspoon(s) Chili powder
1/4 Teaspoon(s) Mace
1/4 Teaspoon(s) Allspice
2 Teaspoon(s) Thyme, chopped fine
1/2 Teaspoon(s) Sage, dried
Directions:
Combine dry ingredients. Mix with meat. Pass through large plate one
time. Add liquid and mix well. Pipe into 12" links. NOTES : *True
Andouille is made of just casings stuffed into a casing. Converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 13204
Calories From Fat: 8817
Total Fat: 961.8g
Cholesterol: 4096.1mg
Sodium: 39178.4mg
Potassium: 15240.7mg
Carbohydrates: 16.5g
Fiber: 2.1g
Sugar: <1g
Protein: 1048.5g


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