5 lb. pork butt
1/2 C. garlic, finely minced
1/4 C. black pepper, coarsely ground
4 T. kosher (coarse) salt
1 T. thyme, dried
2 T. cayenne pepper
Grind pork butt for sausage.
Place ground pork in large mixing bowl and blend in all remaining
Form into links using case-less method described.
In your smoker, smoke andouille at 175-200Â°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.