Andouille Sausage

"In australia we cant get it so i found this great recipe on the net. it is great for my southern food dinners"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
29hrs
Ingredients:
6
Yields:
5 pounds
Advertisement

ingredients

Advertisement

directions

  • Place ground pork in large mixing bowl and blend in all remaining.
  • ingredients.
  • Form into links using case-less method described.
  • In your smoker, smoke andouille at 175 to 200 degrees F for approximately.
  • four to five hours using pecan or hickory wood.
  • The andouille may then be frozen and used for seasoning gumbos, white or red.
  • beans, pastas or grilling as an hors d'oeuvre.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I really enjoy cooking and sharing recipes with others.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes