Andouille Sausage

1−1/2 Yards large sausage casing, approximately (about 2−3 inches wide)

4 Pound Lean fresh pork

2 Pound Pork fat

3 1/3 Tablespoon Finely minced garlic

2 Tablespoon Salt

1/2 Teaspoon Freshly ground black pepper

1/8 Teaspoon Cayenne

1/8 Teaspoon Chili powder

1/8 Teaspoon Mace

1/8 Teaspoon Allspice

1/2 Teaspoon Dried thyme

1 Tablespoon Paprika

1/4 Teaspoon Ground bay leaf

1/4 Teaspoon Sage

5 Teaspoon Colgin's liquid hickory smoke

1. Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed.
2. Cut into 3 yard lengths, then place the narrow end of the sausage stuffer in one end of the casing.
3. Place the wide end of the stuffer up against the sink faucet and run cold water through the inside
4. of the casing to remove any salt. (Roll up the casing you do not intend to use; put about 2 inches of coarse
5. salt in a large jar, place the rolled up casing on it, then fill the rest of the jar with salt. Close tightly and refrigerate for later use.)
6. Cut the meat and fat into chunks about 1/2 inch across and pass once through the coarse blade of the meat grinder.
7. Combine the pork with the remaining ingredients in a large bowl and mix well with a wooden spoon.
8. Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in each pieceof casing about 2 inches from one end.
9. Fit the open end over the tip of the sausage stuffer and slide it to about 1 inch from the wide end.
10. Push the rest of the casing onto the stuffer until the top touches the knot. (The casing will look like accordian folds on the stuffer.)
11. Fit the stuffer onto the meat grinder as directed on the instructions that come with the machine, or hold the wide end of the stuffer against or over the opeoning by hand.
12. Fill the hopper with stuffing. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle.

The sausage casing... Sorry, missing paragraph...

Almond Joy Bars

Ingredients (26 servings)
4 c (8 1/2−oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2−oz) milk chocolate pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1−oz)

Line two large cookie sheets with waxed paper. Set large wire cooling rack
on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1−cup glass measure. Microwave on high (100%) 1 minute
or until syrup boils. Immediately pour over coconut. Work warm syrup into
coconut using the back of a wooden spoon until coconut is thoroughly coated.
This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between both
palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4−cup glass measure or 1 1/2 quart
microwave−safe bowl. Microwave on high 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate
over each coconut ball, making sure chocolate coats and letting excess
chocolate drip down onto waxed paper. While chocolate coating is still soft,
lightly press whole almond on top of each. Let stand to set or place
in refrigerator. Store in a single layer in airtight container.
Keeps best if refrigerated. Makes 26.