Main Dishes, Pork Mutton Veal

Andouille Sausage

  • 5 pounds Pork butt
  • 1/2 cup Garlic, finely minced
  • 1/4 cup Black pepper, coarsely ground
  • 4 tablespoons Kosher (coarse) salt
  • 1 tablespoon Thyme, dried
  • 2 tablespoons Cayenne pepper

    • Grind pork butt for sausage.

    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 175-200°F for approximately four to five hours using pecan or hickory wood.

    The andouille may then be frozen and used forseasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

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