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Andouille




Source of Recipe


BBQ Guru


List of Ingredients




ANDOUILLE SAUSAGE

5 lb. pork butt
1/2 C. garlic, finely minced
1/4 C. black pepper, coarsely ground
4 T. kosher (coarse) salt
1 T. thyme, dried
2 T. cayenne pepper



Recipe



Grind pork butt for sausage.

Place ground pork in large mixing bowl and blend in all remaining ingredients. Let sit overnight.

In your smoker, smoke andouille at 175-200°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