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Add a photoServings: 1
Ingredients
- 5 lb Pork butt
- 1/2 c. Garlic, finely chopped
- 1/4 c. Black pepper, coarsely grnd
- 4 Tbsp. Kosher (coarse) salt
- 1 Tbsp. Thyme, dry
- 2 Tbsp. Cayenne pepper
Directions
- Grind pork butt for sausage.
- Place grnd pork in large mixing bowl and blend in all other ingredients.
- Form into links using case-less method described.
- In your smoker, smoke andouille at 175-200 F for approximately four to five hrs using pecan or possibly hickory wood.
- 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.
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