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Andouille Sausage

8 lb Pork butt; cubed
2 lb Pork fat
1/2 c Garlic; no germ
4 tb Salt
1 ts Ground pepper
1/4 ts Cayenne
1/4 ts Chili powder
1/4 ts Mace
1/4 ts Allspice
2 ts Thyme; chopped fine
1/2 ts Sage; dried

Combine dry ingredients. Mix with meat. Pass through large plate one time. Add liquid and mix well. Pipe into 12" links.

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