Andouille sausage has a rich, smoky flavor. Traditionally, it’s made with pork, salt, pepper and garlic and smoked over pecan wood and sugar cane.
Cube pork butt into half-inch cubes (as long as your meat grinder can handle cubes this size, otherwise, cut smaller). Using a meat grinder, grind pork and pork fat together.
Place the ground pork in a large mixing bowl and add all remaining ingredients, stirring to blend (you may need to mix with your hands).
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.
In your home smoker, smoke andouille at 175-200°F for approximately four to five hours. Using pecan or hickory wood is traditional (and I prefer it) but it isn't necessary. The andouille may then be frozen and grilled or added to gumbos, beans, or pasta.
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