“In australia we cant get it so i found this great recipe on the net. it is great for my southern food dinners”
READY IN:
29hrs
YIELD:
5 pounds
UNITS:
US

Ingredients Nutrition

Directions

  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.

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