Andouille Sausage

Serves 8

Ingredients

Scale: 1x
  • 1 pound Pork butt
  • 2 tablespoon Garlic (finely minced)
  • 1 tablespoon Kosher salt
  • ½ tablespoon Black pepper (coarsely ground)
  • ½ tablespoon White pepper
  • 1½ teaspoon Cayenne pepper
  • ½ teaspoon Thyme (dried)

Instructions

  1. In your smoker, smoke andouille at 175-200°F for approximately four to five hours using pecan or hickory wood.
  2. The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre.
Sausage Baked