Andouille Sausage Recipe

• 5 lb Pork butt
• 1/2 c. Garlic, finely chopped
• 1/4 c. Black pepper, coarsely grnd
• 4 Tbsp. Kosher (coarse) salt
• 1 Tbsp. Thyme, dry
• 2 Tbsp. Cayenne pepper

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.

butt, garlic, black pepper, kosher, thyme, cayenne pepper

Taken from cookeatshare.com/recipes/andouille-sausage-65162 (may not work)