Andouille Sausage 56 Recipe

• 8 lb Pork butt, cubed
• 2 lb Pork fat
• 1/2 c. Garlic, no germ
• 4 Tbsp. Salt
• 1 tsp Grnd pepper
• 1/4 tsp Cayenne
• 1/4 tsp Chili pwdr
• 1/4 tsp Mace
• 1/4 tsp Allspice
• 2 tsp Thyme, minced fine
• 1/2 tsp Sage, dry

Directions