🫙 From the Spice Rack
andouille sausage
Andouille Sausage From the kitchen of Kevin Taylor, the BBQ Guru 1 (5 pound) pork butt 1/2 cup garlic, finely minced 1/4 cup black pepper, coarsely ground 4 tablespoons kosher (coa...
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Ingredients6 items
Ingredients
- 1(5 pound) pork butt
- 1/2cupgarlic, finely minced
- 1/4cupblack pepper, coarsely ground
- 4tablespoonkosher (coarse) salt
- 1tablespoonthyme, dried
- 2tablespooncayenne pepper
Directions
- 1
Andouille Sausage From the kitchen of Kevin Taylor, the BBQ Guru 1 (5 pound) pork butt 1/2 cup garlic, finely minced 1/4 cup black pepper, c
- 2
Place ground pork in large mixing bowl and blend in all remaining ingredients
- 3
Form into links using case-less method described
- 4
In your smoker, smoke andouille at 175 to 200 degrees 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 grilling as an hors d'oeuvre.