AFFILIATE_ID 101 DIRECTIONS 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 homestyle 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. Recipe by: Chef John Folse Louisiana's Premier Products 2517 South Philippe Avenue Gonzales, LA 70737 (504) 644-6000 MawMaw's Note: Andouille sausage is meant more to be a seasoning or flavoring agent to dishes such as gumbo, beans, jambalya and not actually eaten as a main course. We have had comments that the red pepper quantity may need to be adjusted as "it was way too hot to even eat". EXPORT_TYPE TEXT IMAGE INGREDIENTS DESCRIPTION dry thyme DIRECTION MEASUREMENT tbsp QUANTITY 1 DESCRIPTION cayenne pepper DIRECTION MEASUREMENT tbsp QUANTITY 2 DESCRIPTION salt DIRECTION MEASUREMENT tbsp QUANTITY 4 DESCRIPTION cracked black pepper DIRECTION MEASUREMENT cup QUANTITY 1/4 DESCRIPTION chopped garlic DIRECTION MEASUREMENT cup QUANTITY 1/2 DESCRIPTION pork fat DIRECTION MEASUREMENT pound QUANTITY 1/2 DESCRIPTION pork butt DIRECTION MEASUREMENT pounds QUANTITY 5 DESCRIPTION 6 ft beef middle casing DIRECTION MEASUREMENT QUANTITY KEYWORDS NAME Andouille Sausage NOTE NUTRITION PREP_TIMES AMOUNT 0 TIME_TYPE_ID 9 TIME_UNIT_ID 2 AMOUNT 0 TIME_TYPE_ID 5 TIME_UNIT_ID 2 SERVINGS 0 SOURCE RealCajunRecipes.com TYPE 102