Andouille sausage is a staple where I'm from, known for its bold, smoky flavor. In this recipe, I’ll guide you through making your own with my Lil’ Bit Better Creole Seasoning and smoking it low and slow on my Pitts & Spitts smoker. Bring the taste of Louisiana to your table with this classic sausage, perfect for your next cookout or gumbo!
Ingredients
- 2 Boston Butt roasts
- Boudreaux's Backyard Lil’ Bit Better Creole Seasoning
- 2 tbsp minced garlic
- Natural sausage casings, soaked in hot water and cleaned well.
Directions
- Remove fat cap/glands/tendons from pork roasts, separate from bone, and cube meat.
- Place meat in bowl. Season liberally with Boudreaux's Backyard Lil’ Bit Better Creole Seasoning and minced garlic, mix well.
- Grind meat, pack into stuffer, stuff into prepared casings.
- Place each link onto a meat hook. Smoke for 7 hours at 200.
