1 poundground pork
1 teaspoonkosher salt
1/3 teaspooncayenne (i use chipotle...any pepper will do)
1/2 teaspoonrubbed sage
1/4 teaspoonground cloves
1/4 teaspoonground mace (1/8 t of ground nutmeg can be used as a sub)
1/4 teaspoonground allspice
1/4 teaspoonground black pepper
1/4 teaspoonbay leaves (crushed)
1/4 teaspoonground thyme
1/4 teaspoonGarlic powder
1) Mix it all. I use the dough hook attachment of my KitchenAid stand mixer)
2) Stuff into sheep casings or leave as bulk sausage to make patties.
I have used the parboil method described in this blog post
From the fine folks at Sausagemania.com:
Andouille is a strongly-smoked Cajun sausage used in gumbos, jambalayas, bisques and other specialties. True andouille is stuffed into medium beef casing (hard to find), which makes the sausage approximately 1-1/2" in diameter. When smoked over pecan wood and sugar cane, it becomes very dark to almost black in color. Cajuns smoke andouille for up to seven or eight hours. The finest andouille in France comes from Brittany and Normandy: it's believed that over half of the Acadian exiles who came to Louisiana in 1755 were originally from these coastal regions.
There are many variations of andouille recipes. This is one that we've found is well-accepted by most palates. Grind the pork coarsely: use a 3/8" plate. Stuff into large-bore hog casings (42+ mm). Smoke over your choice of chips — hickory, apple, alder or pecan, if you can get it. Use a tray over the heat source and watch out for fire from the fat drippings! Smoke slowly until the sausages reach 175°. They'll be fully cooked at that temperature, and ready to eat or to be frozen. Don't smoke them too fast, or they'll shrink and get wrinkled. Slow smoking toughens the skins to give the andouille that special "bite," like al dente pasta. Cut the sausages on the diagonal and add to your favorite Cajun dish!