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Andouille Sausage - Barbecue Recipes - Recipes for Barbecue
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Recipe for Andouille Sausage from the Barbecue section.
Andouille SausageFrom the kitchen of Kevin Taylor, the BBQ Guru1 (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 pepperGrind 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.
We hope you enjoy your freshly made Andouille Sausage. This recipe came from Barbecue's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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