Andouille Sausage
- Ready In:
- 29hrs
- Ingredients:
- 6
- Yields:
-
5 pounds
ingredients
- 1 (5 lb) pork butt
- 1⁄2 cup garlic, finely minced
- 1⁄4 cup fresh coarse ground black pepper
- 4 tablespoons kosher salt (coarse)
- 1 tablespoon dried thyme
- 2 tablespoons cayenne pepper
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.
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RECIPE SUBMITTED BY
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