1 tbsp coarse ground black pepper
2 tbsp Garlic, Chopped
1/4 tsp ground mace
2 tsp ground red pepper
1 tbsp Kosher Salt
3 tbsp paprika
5 lbs pork shoulder, cubed
1 tsp Red Pepper Flakes
1 tbsp Sugar
2 tbsp + 2 tsp Tender Meat Cure
1/2 tsp dried Thyme
1/2 cup Water, Cold
Learn to master the flavors of Louisiana with this delicious smoked Andouille sausage! This sophisticated pork sausage is a versatile recipe and uses complex spice combinations to create aromas and tastes that perfectly represent the wonderfully diverse Creole culinary culture of New Orleans. Try this sausage as is or use it in your favorite Cajun recipe for a heightened flavor experience. For example, Andouille Sausage can be incorporated into gumbo, breakfast hash and sandwich recipes.
Note: It is recommended to use New England Apple Hardwood Pellets with this recipe.
To add sweet aromas for smoking this spicy sausage, fill your hopper with our New England Apple Hardwood pellets.