Got my Andouille mix, paprika, cure #1
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/gat5sp.jpg)
1lb chopped gator added to 4lb ground pork.
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/gatadd.jpg)
Mix the cure with 1/4 cup cold distilled water for better distribution.
Paprika being added. My Andouille mix already has cayenne.
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/mixgat.jpg)
Mixed by hand and ready for the bag.
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/mixgat1.jpg)
Fridge overnight to let it all come together.
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/mixgat2.jpg)