Ingredients

• 1 pound pork butt
• 2 tablespoons garlic, finely minced
• 1 tablespoon kosher (coarse) salt
• 1/2 tablespoon black pepper, coarsely ground
• 1/2 tablespoon white pepper
• 1 1/2 teaspoons cayenne pepper
• 1/2 teaspoon dried thyme

Instructions

1. Grind pork butt for sausage using a meat grinder with a medium coarse plate.
2. Place ground pork in a large mixing bowl and blend in all remaining ingredients, mixing thoroughly.
3. Form into links using case-less method (rolling in plastic wrap or forming into patties).
4. In your smoker, smoke the andouille at 175-200°F for approximately four to five hours using pecan or hickory wood.
5. The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas, or grilled as an hors d'oeuvre.