cateory: main_ingredients
Andouille sausage
Reviews: 198
Ingredients:
- (5 pound) 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
How to make
Andouille sausage
Andouille sausage
- 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 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.
Comments for
Andouille sausage
Andouille sausage
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