Andouille Sausage Recipe





    5 lb pork butt

    1/2 lb pork fat

    1/2 cup  chopped garlic

    1/4 cup  cracked black pepper

    2 tbs cayenne pepper

    2 tbs paprika

    1 tbs dry thyme

    4 tbs salt

    6  feet beef middle casing  - (from butcher)



 Cube pork butt into one and a half inch cubes. Using a meat grinder with

four one quarter inch holes in the grinding plate, grind pork and pork fat.

If you do not have a grinding plate this size, I suggest hand cutting pork

butt into one quarter inch square pieces.


Place ground pork in large mixing bowl and blend in all remaining

ingredients. Once well blended, stuff meat into casings in one foot links,

using the sausage attachment on your meat grinder. Tie both ends of the

sausage securely using a heavy gauge twine.


In your home-style smoker, smoke andouille at 175-200 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.