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Andouille Sausage

5 lb Pork stomach (maws)
10 lb Pork butt; cut into 1/2-in. cubes
1/2 lb Fresh garlic; minced
1 oz Cayenne pepper
1/2 oz Black pepper
1/2 c Curing salt
1/4 c Msg
Sausage casing

Rinse the pork stomach in salty water, cut open and remove all fat; grind coarsely in a food processor or food grinder.

Mix all ingredients together and stuff into casing using a funnel or sausage stuffer. Yield: 15 pounds fresh andouille. Note: If a smoker is available smoke at 120 degrees to 150 degrees for approximately 4 to 6 hours.

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