#andouille

1-1 / 2 Yards large sausage casing, approximately (about 2-3 inches wide) 4 Pound Lean fresh pork 2 Pounds Pork fat 3 1/3 Tablespoon Finely minced garlic 2 Tablespoon Salt 1/2 Teaspoon Freshly ground black

6 Tablespoon Unsalted butter 1/2 Cup Chopped green peppers 1-1 / 2 Pound Andouille smoked sausage [2-inch pieces] 1 Teaspoon Minced garlic 8 Teaspoon Tomato sauce 3 Cup Onions 1/4 Cup Chopped parsley 6