Andouille Sausage

Total Time: 29 hrs Preparation Time: 24 hrs Cook Time: 5 hrs

Ingredients

• 1 (5 lb) lamb butt
• 1/2 cup garlic, finely minced
• 1/4 cup fresh coarse ground black pepper
• 4 tablespoons kosher salt (coarse)
• 1 tablespoon dried thyme
• 2 tablespoons cayenne pepper

Recipe

• 1 place ground lamb in large mixing bowl and blend in all remaining.
• 2 ingredients.
• 3 form into links using case-less method described.
• 4 in your smoker, smoke andouille at 175 to 200 degrees f for approximately.
• 5 four to five hours using pecan or hickory wood.
• 6 the andouille may then be frozen and used for seasoning gumbos, or red.
• 7 beans, pastas or grilling as an hors d'oeuvre.