Andouille Sausage

• 1 (5 lb) pork butt
• 12 cup garlic, finely minced
• 14 cup fresh coarse ground black pepper
• 4 tablespoons kosher salt (coarse)
• 1 tablespoon dried thyme
• 2 tablespoons cayenne pepper

1. Place ground pork in large mixing bowl and blend in all remaining.
2. ingredients.
3. Form into links using case-less method described.
4. In your smoker, smoke andouille at 175 to 200 degrees F for approximately.
5. four to five hours using pecan or hickory wood.
6. The andouille may then be frozen and used for seasoning gumbos, white or red.
7. beans, pastas or grilling as an hors d'oeuvre.

pork butt, garlic, fresh coarse ground black pepper, kosher salt, thyme, cayenne pepper

Taken from www.food.com/recipe/andouille-sausage-105784 (may not work)