Ingredients Jump to Instructions ↓

  1. 5 lbs 2270g / 80oz Pork butt

  2. 1/2 lb 227g / 8oz Pork fat

  3. 1/2 cup 73g / 2.6oz Chopped garlic

  4. 1/4 cup 59ml Cracked black pepper

  5. 2 tablespoons 30ml Cayenne pepper

  6. 1 tablespoon 15ml Dry thyme

  7. 4 tablespoons 60ml Salt

  8. 6 Feet beef middle casing - (from butcher)

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. In your home style smoker, smoke andouille at 175-200 degrees 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.


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