Andouille Sausage

1. 1

   Place ground pork in large mixing bowl and blend in all remaining.

2. 2

   ingredients.

3. 3

   Form into links using case-less method described.

4. 4

   In your smoker, smoke andouille at 175 to 200 degrees F for approximately.

5. 5

   four to five hours using pecan or hickory wood.

6. 6

   The andouille may then be frozen and used for seasoning gumbos, white or red.

7. 7

   beans, pastas or grilling as an hors d'oeuvre.

* Per serving · 4 servings · Values may vary.

No additional tips available.