Food recipes
Andouille Sausage
Andouille Sausage
Ingredients:
Pork tenderloin
Garlic powder
Black pepper
Salt
Dried thyme
Cayenne pepper
Directions:
1. Grind pork butt for sausage.
2. Place grnd pork in large mixing bowl and blend in all other ingredients.
3. Form into links using case-less method described.
4. In your smoker, smoke andouille at 175-200 F for approximately four to five hrs using pecan or possibly hickory wood.
5. The andouille may then be frzn and used for seasoning gumbos, white or possibly red beans, pastas or possibly grilling as an hors d'oeuvre.
Ingredients:
Pork tenderloin
Garlic powder
Black pepper
Salt
Dried thyme
Cayenne pepper
Directions:
1. Grind pork butt for sausage.
2. Place grnd pork in large mixing bowl and blend in all other ingredients.
3. Form into links using case-less method described.
4. In your smoker, smoke andouille at 175-200 F for approximately four to five hrs using pecan or possibly hickory wood.
5. The andouille may then be frzn and used for seasoning gumbos, white or possibly red beans, pastas or possibly grilling as an hors d'oeuvre.
Printed from https://recipe.bluelayer.org/recipe/38842/andouille-sausage