Andouille Sausage

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Executive Chef
Jun 3, 2004
Andouille Sausage

1 (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

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.
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