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Andouille Sausage

5 lb Pork, fat and lean separated
2 ts Garlic powder
2 tb Kosher salt
1 tb Ground black pepper
1 ts Red pepper flakes
2 ts Cayenne
3 tb Paprika
1/2 ts Ground mace
1 ts Thyme
2 tb Sugar
1 ts Prague powder #1
3/4 c Cold water
1/2 c Soy concentrate
Wide hog casings

Grind the fat through a 1/4 inch plate. Grind lean meat through 1/2 inch plate. Dissolve Prague powder in water to ensure even distribution. Mix all ingredients, except casings, well. Stuff into casings and twist at 12 inch intervals to form links. Hang sausages in front of a fan in a cool place overnight to dry. Smoke at less than 140F for 6 to 8 hours. Refrigerate until firm. Freezes well.

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