Andouille Sausage Recipe

Posting for reminder. I have a good one on computer at home ill post later.

Would like to hear others too.

This is what I use:

For 10 lbs.

Salt 75g
Black pepper 20g
Red pepper 9g
Garlic powder 20g
Onion powder 20g
Hot sauce 1tbls
Worchestershire 1 tbls

Use real casing.

No, you can't hot smoke, that will render the fat, you'll be cooking it not smoking it. I made a rig out of a small, cheap lidded BBQ pit and a galvanized garbage can connected by aluminum dryer vent hose.

I lit the fire in the small pit and put hung the sausage in the large one, the smoke traveled over and the temp never went over 160F. I smoked it for about 8 hours like that. Came out perfect and I bet I don't have $40 in the smoking rig. I use it for smoking fish and jerky also.

Sprinkle kitty litter in the bottom to catch any drippings.

I used natural casing the first time them switched over for the ease and I don't think the results differ.

Hmmmm

quote:

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Here is the recipe I use, or close to it, I've always had requests for more.

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that is the recipe i used the last time a made a batch; came out real good. will use again....

Thanks Trout and Merry Christmas.