Andouille Sausage Recipe

1. 1

   Grind pork butt for sausage.

2. 2

   Place grnd pork in large mixing bowl and blend in all other ingredients.

3. 3

   Form into links using case-less method described.

4. 4

   In your smoker, smoke andouille at 175-200 F for approximately four to five hrs using pecan or possibly hickory wood.

5. 5

   The andouille may then be frzn and used for seasoning gumbos, white or possibly red beans, pastas or possibly grilling as an hors d'oeuvre.

* Per serving · 4 servings · Values may vary.

No additional tips available.