Louisiana Sausage

A US recipe for Louisiana Sausage (source: sausagemaking.org)

5 lbs. medium ground pork butt (shoulder)
1 1/2 tsp. cayenne
1 1/2 tsp. chilli pepper
5 tsp. salt
1 large minced onion
2 tsp. black pepper
4 cloves pressed garlic
1/2 tsp. allspice
1-cup cold-water
2 tsp. thyme


Mince either once or twice for prefered texture and fill into hog casing and link to required size. I prefer to poach each link for about 10 mins in water/beer mixture and then fry or freeze as needed.