Andouille Sausage

5# Pork (I prefer a Boston Butt) Trimmed of tough connective tissue and cut into 2 inch cubes.

subheading: Combine the following in a bowl:

2 tsp of Cayenne or to taste (Remember, if you make it too hot, every dish you make with it will be too hot! Start off with a little, you can add more after you taste the finished seasoning)

1 Tbsp Paprika

¼ Cup Chopped Fresh Garlic

⅛ Cup Fresh Ground Black Pepper

3 Tbsp Diamond Crystal Kosher Salt

1 Tbsp Fresh Thyme leaves, chopped

1 tsp Crushed Red Pepper

1 healthy pinch Cure #1 (1 tsp. of “cure” per 5# of meat)

½ Cup Ice Water

Directions at nolacuisine.com

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