Andouille Sausage

This homemade Andouille sausage is the real thing, and it IS spicy! It’s great for seasoning beans and gumbo; or use it in anything else that calls for smoked sausage. I use pecan or hickory wood for the smoke, but any fruit wood would do.

Ingredients

• 5 pounds pork shoulder
• 1/2 cup dry red wine or water
• 1/3 cup chopped garlic
• 6 tsp salt
• 3 tbsp ground chili
• 2 tbsp onion powder
• 1 tbsp sugar
• 1 tbsp each of red pepper flakes and paprika
• 1 tbsp cracked black pepper
• 4 tsp Pequin pepper
• 1 1 /2 tsp file' powder
• 1 tsp cayenne pepper
• 1 tsp mace
• 1 tsp dried thyme
• hog casings

Directions