Recipe: Andouille Sausage (how to make it from scratch)

Andouille Sausage
Serves: 4 - 6

5 pounds pork butt cubed
1/4 cup celery small diced
1/4 cup red & yellow & green bell pepper -- small diced
1/4 cup yellow onion -- small diced
1/4 cup red onion -- small diced
8 cloves garlic -- minced
2 bunches green onion -- small diced
1 tablespoon basil
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon cayenne.
2 teaspoons ginger
2 teaspoons celery salt
1/2 teaspoon chili powder
1 teaspoon cumin
1 tablespoon worcestershire sauce
1 tablespoon lemon juice
salt & pepper to taste

In a mixing bowl, toss the pork with the remaining ingredients together. Cover and refrigerate for 24 hours. Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die attachment. Remove half of the meat and pass through the grinder a second time. Stuff the sausage into 1 1/2-inch casings or form patties. Tie the casings at 4-inch intervals for individual links.