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     How To  

  • 5 lb. port butt
  • 1/2 lb. pork fat
  • 1/2 cup chopped garlic
  • 1/4 cup cracked black pepper
  • 2 tbsp. cayenne pepper
  • 1 tbsp. dry thyme
  • 4 tbsp. salt
  • 6 feet beef middle casing

You May Choose To Use A Premix Seasoning Instead Of The Ingredients Listed To The Left. If So You Can Still Follow The Directions In These Recipes.

Grind pork butt and pork fat using a 3/8 inch or larger grinding plate. Thoroughly mix all ingredients with ground pork and regrind through 1/4" plate and stuff meat into beef middles in about 1 foot lengths using your stuffing tube. (It is important that you grind the meat no more than twice so use your stuffing horn to stuff during the second grind) or you can use a stuffer. Tie both ends of sausage with heavy twine.

Place Andouille into smoker and smoke for 4-5 hours at 175° F. using pecan or hickory wood or sawdust.



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